Pizza Spinach
A fresh spinach pizza with alfredo sauce base, assorted cheeses, pepperoni and other veggies.
A fresh spinach pizza with alfredo sauce base, assorted cheeses, pepperoni and other veggies.
- 1 herb pizza dough (found in dairy case of most markets, i get mine at trader joe's)
- 1 bunch fresh spinach
- 8 oz pepperoni sliced
- 4 tbs creamy alfredo sauce or 4 cheese sauce
- 12 oz mozzarella cheese shredded
- 3 oz cheese blend shredded (asaigo, parmesan, romano, pecorino)
- 1 medium ripe tomato sliced
- 2 oz fresh crimini mushrooms sliced
- 4 oz black olives sliced
- 1 tbs virgin olive oil
- Carbohydrate 9.39987625 g
- Cholesterol 136.6995 mg
- Fat 52.54444625 g
- Fiber 3.29468756854534 g
- Protein 42.26189875 g
- Saturated Fat 22.57528725 g
- Serving Size 1 1 Serving (327g)
- Sodium 1930.397125 mg
- Sugar 6.10518868145466 g
- Trans Fat 6.265957625 g
- Calories 675 calories
Step-by-step
- In vegatable steamer cook down throughly washed spinich leaves (remove steams prior to steaming). This takes only about 5-6 minutes.
- Immeadiately place in collander and bowl with ice and a little water. This preserves color and taste. Dry in paper towels.
- Roll out dough and place in pizza pan. I found one with holes in the bottom and teflon coating which cooks under side of pizza completely and makes clean-up easy.
- Now assemble pizza starting with thin coating of alfredo sauce, then spinich followed by mozzarella cheese, sliced mushrooms,sliced olives. Now cover with pepperoni, then the cheese blend, followed by sliced and seeded tomatoes and a drizzle of olive oil.
- Place in pre-heated 450 degree oven for about 10 minutes but please watch carefully to avoid burning. You can peek under crust with a turner to check the bottom. Let sit for a few minutes before cutting with your pizza cutter and enjoy!
Melted mozzarella stretches into thick, glossy ribbons over a charred, blistered crust while herbaceous crimini mushrooms release savory glutamate compounds into the melting fats. Steam spinach leaves for five to six minutes before plunging them into an ice bath; this halts chlorophyll degradation and preserves bright green color alongside sharp vegetal notes. High oven heat at 450 degrees Fahrenheit triggers rapid Maillard browning along the dough edge while evaporating excess moisture from the sliced tomatoes. Spreading a thin layer of alfredo sauce creates a dairy-rich lipid barrier that prevents the crust from becoming soggy under the heavy vegetable toppings. Aged cheeses like asiago and romano supply sharp, umami-dense sodium glutamate that counters the rich cream sauce and oily pepperoni slices. Pair this heavy pie with a bitter green salad dressed simply in lemon juice and extra virgin olive oil. The sharp acid cuts through the saturated fats of the mozzarella and pepperoni, resetting the palate between rich bites.
