More Great Recipes: Pizza | Vegetarian

Mediterranean Alfredo Pizza


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 unbaked 12-inch homemade pizza crust, frozen bread dough crust, or Italian bread shell crust
1/3 cup refrigerated Alfredo sauce
8 to 10 fresh spinach leaves
1 cup fresh mushrooms, sliced (about 3 ounces)
1 small tomato, thinly sliced
4 canned marinated artichoke hearts, quartered or sliced
1-1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1-1/2 cup shredded mozzarella cheese


Spread an unbaked pizza crust or bread shell with Alfredo sauce.


Arrange spinach leaves over sauce; sprinkle with mushrooms.


Arrange tomato slices and artichoke hearts over mushrooms.


Sprinkle with oregano and mozzarella cheese.


Bake as directed or until cheese is bubbly around edges.


Makes 6 to 8 servings.


Frozen Bread Dough Crust: Use 1 pound frozen whole wheat or white bread dough, thawed. Place on lightly floured surface and let rest 10 minutes. Roll out and proceed as directed in the Homemade Pizza Crust recipe above.


Italian Bread Shell Crust: Use one 16-ounce (12-inch) purchased Italian bread shell (such as Boboli). Place on a greased baking sheet and arrange toppings on top. Bake in a 400? degree F oven for 12 to 15 minutes or until crust is golden brown and toppings are hot.


Homemade Pizza Crust: Combine 2/3 cup bread flour or all purpose flour, 1/2 package active dry yeast, 1/2 teaspoon sugar, and 1/2 teaspoon salt in a large bowl. Add 2/3 cup warm water (120 degree F to 130 degree F) and 1 teaspoon olive oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in 2/3 cup more flour. Turn dough out onto a lightly floured surface. Knead in additional flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (45 to 60 minutes). Punch dough down. Cover and let rest 10 minutes. Roll into a 12-inch round on a lightly floured surface, building up edges slightly. Transfer to greased baking sheet. Arrange desired toppings on top. Bake in a 425 degree F oven for 15 to 20 minutes or until crust is golden brown.


Pairs Well With


Notes

Menu Suggestion: Make it a meal with tomato soup, rainbow sherbet, and sugar cookies.

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