Spinach Alfredo Pizza Recipes

Steps:

• Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
• Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
• Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
• Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
• In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

Steps:

• Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.
• Preheat a grill pan over medium heat.
• Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.
• Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
• Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Put the Alfredo sauce in a pot over medium-low heat and let it come to a simmer. Add the spinach and stir until just wilted; turn off the heat.
• On each toasted muffin half, spread 1/4 cup Alfredo sauce, a sprinkle of Italian seasoning, a portion of the chicken and some mozzarella. Bake on a baking sheet until the cheese is melted, about 5 minutes. Serve warm.

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Steps:

• Heat grill to medium heat.
• Cook and stir Alfredo sauce in medium saucepan on medium heat 4 to 5 min. or until heated through. Stir in spinach and crushed pepper. Remove from heat.
• Divide pizza dough into 4 pieces. Roll each piece into 12-inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.
• Top with spinach mixture, cheese, chicken and bacon. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.

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.

Steps:

• Preheat the oven to 400°F.
• Spread the dough onto a baking sheet.
• In a bowl mix the Alfredo sauce and spinach. Spread on to the pizza dough. Top with mozzarella and any other desired toppings. Sprinkle with Parmesan cheese.
• Bake for 15 to 20 minutes.

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.

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.

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.