Mushroom Spinach Alfredo Sauce Pizza

Preheat oven 500*F.

Large Pizza Pan

*12 Baby Bella  Mushrooms, Washed, Dried and sliced

*1 bag 10 ounce Fresh Spinach, rinsed and dried 

*2 tablespoons Extra Light Olive Oil, more for brushing

*1/4 cup Butter

*1 tablespoon Flour

*1/2 cup Heavy Cream

*3 ounces Cream Cheese 

*2 tablespoons bottled Garlic

*1/4 cup Grated Parmesan Cheese

*2 teaspoons Italian Seasoning, I like my Homemade

*Sea Salt and Fresh Ground Pepper to taste

*Red Pepper Flakes, to taste

*1 Frozen package Pizza Dough, thawed and brought to room temperature

*1 cup Shredded Mozzarella Cheese,  I like to use frozen cheese

*2 tablespoons Parmesan Cheese

Mushroom and Spinach Mixture:

Sauté Mushrooms 10 minutes, in a hot skillet, on medium low heat with 2 tablespoons of olive oil.  Then add the spinach and cook another 3 or until the spinach leaves loose enough water that the skillet is starting to get dry, watch carefully.  Then set aside.

Alfredo Sauce:

In a sauce pan on medium-low heat, add the butter, melt and add the flour, whisk together.  Then add the garlic, Italian seasoning and slowly whisk in the heavy cream, whisking about 1 minute.

Stir in cream cheese grated Parmesan cheese, stir until melted and season with salt and pepper.  Remove from heat and set aside. 

Pizza:

Roll out pizza dough and allow to rest around 10 minutes.   Then toss/Stretch until thin dough crust, place on Large Pizza pan (I like the one with holes) brush the top of the pizza dough with extra light olive oil and par-bake Crust 4 minutes in 500*F. Oven.

Then remove from oven and spread on Alfredo sauce and layer on the spinach mushroom mixture.  Top with a thin layer Mozzarella cheese, Parmesan cheese and Red Pepper flakes.  Bake for 8 to 12 minutes.

Enjoy!

Lindy

Cauliflower Crust BBQ Chicken Pizza

*1 medium Cauliflower, cut into florets

*1/2 cup freshly grated Colby Cheese

*1/4 cup grated Parmesan Cheese

*1 teaspoon Italian Seasoning, optional (it seems odd to add but it works)

*1/2 teaspoon Kosher Salt or Sea Salt

*1 Egg

*1/2 cup of your favorite BBQ Sauce, more if desired (We like Sweet Baby Rays)

*1 Purchased cooked Rotisserie Chicken, chicken removed and cut into bite size pieces

*1 and 1/2 cups grated Colby Cheese, topping

Place cauliflower florets into a food processor and pulse into rice size pieces. Then put processed cauliflower in a microwave glass bowl and cover. Cook until soft about 5 to 6 minutes. On a half baking sheet lay out a clean flour sack towel, place cooked cauliflower and spread out, allow to cool. Then wrap the cauliflower in towel and squeeze out as much water as possible.

In a large bowl add: Cauliflower, Colby cheese, Parmesan cheese, Italian seasoning, salt and egg, mix until combined. Then on a 1/2 baking sheet with baking mat or parchment paper spread out and press mixture around 1/4 inch thick into oblong shape.

Bake in a preheated 425*F oven for 15 minutes or until top is set and edges are golden. Then remove from the oven and spread on 1/4 cup BBQ sauce, layer the chicken and drizzle on the remaining BBQ sauce. Top with 1 and 1/2 cups cheese. Bake pizza for another 20 minutes or until cheese is bubbly.

Enjoy!

Lindy