Spinach Alfredo Pizza Vegan Recipe 43

THE BEST SPINACH ALFREDO PIZZA EVER

Steps:

• Roll out the fresh pizza dough into a 12 inch circle, and place onto your stone or sheet.
• Spread the alfredo sauce around and out to the edges and then lay the spinach on top of that, making sure not to overlap pieces of spinach.
• Then sprinkle cheeses on top and bake at 475 for 10-13 minutes, or whatever you normally bake your pizza pie at.

SPINACH ALFREDO PIZZA - VEGAN

Steps:

• Preheat oven to 450°FF.
• Heat olive oil in large skillet.
• Sauté spinach, onions, garlic, salt, pepper, nutmeg for about 5 minutes.
• In a food processor blend, spinach mixture and tofu until smooth.
• Evenly spread onto pizza dough.
• Sprinkle cheese.
• Bake for 10-15 minutes or until crust is a golden brown.

SPINACH, ALFREDO, CHICKEN & TOMATO PIZZA

Steps:

• Dissolve yeast in water; add oil.
• Combine wheat flour, sugar and salt. Add to yeast mixture until smooth.
• Stir in enough all purpose flour to form a soft dough.
• Turn into a floured surface and knead until smooth.
• Place in a greased bowl, and turn once.
• Cover and let rise in a warm place for 20 minutes.
• Press dough into a pizza pan (this dough will make one thick crust or two thin crust pizzas).
• Bake at 350 degrees for 10 minutes.
• While baking combine alfredo sauce, garlic and green onions. Spread on pizza crust.
• Top with chicken, spinach and roma tomatoes, then top with cheese.
• Bake 10-15 additional minutes or until cheese is bubbly.

CHICKEN & SPINACH ALFREDO PIZZA

Steps:

• Roll dough out thin; put on lightly greased cookie sheet and prick holes all over to minimize bubbling.
• Prebake the pizza dough at 425°F for 5-7 minutes, remove from oven.
• Spread alfredo sauce to within 1" of edges.
• Top with chicken, spinach, onion, feta and olives, then mozzarella and parmesan last.
• If you like you can brush some olive oil around the edges of the crust.
• Return to oven and bake at 425°F for 10-12 minutes or until done and bottom is browned.
• Remove from oven and let stand a few minutes before slicing.
• Delicious and even better warmed up the next day; I have also added mushrooms when I had them on hand.

SPINACH ALFREDO PIZZA

Steps:

• 1. PIZZA DOUGH: Warm medium bowl by swirling some hot water in it; Drain. Place yeast in bowl & pour on warm water. Mix in sugar with fork; let stand until yeast has dissolved & starts to foam, 5 - 10 minutes.
• 2. Use wooden spoon to mix in salt and about one-third of flour. Mix in another third of the flour, stirring with the spoon until the dough forms a mass and begins to pull away from the sides of the bowl.
• 3. Knead 8-10 mins on floured board, working in remaining flour a little at a time. Dough should be elastic and smooth; Form into a ball.
• 4. Place dough in lightly oiled mixing bowl, rotating it to grease dough's surface. Cover bowl with moist towel; let stand in warm place until dough has doubled, about 40-50. (To test if risen enough, poke two fingers into dough. If indentations remain, the dough is ready.
• 5. Punch dough with your fist to release air. Knead for 1 to 2 minutes, then divide into two balls. Pat into flat circles on a lightly floured surface. Roll to 1/4 inch larger than size of the pan for the rim of the crust.
• 6. Place in a lightly oiled pan, folding extra dough under to make a thicker rim around the edge; brush on a light coating of olive oil.
• 7. Preheat oven to 350 degrees F. Gently melt butter in a small sauce pan and remove from heat. Stir in Parmesan and cream. Return to heat and bring just to boil at a lowest setting - stirring frequently. Stir in spinach. Add salt and garlic to taste.
• 8. Spoon the Alfredo and spinach onto crusts. Top with shredded mozzarella and additional Parmesan. Bake pizzas individually for 20 minutes or until bottom is nicely browned.