Saturday, April 7, 2012

Spinoccoli Pizza

We've been on a very successful pizza kick around here. I didn't realize that I hadn't blogged about this pizza until we decided to make it tonight and I couldn't find the recipe on here. This is another winner from Annie's Eats. I rarely use heavy cream sauces on pizzas, but I rationalized that the vegetables rounded out the calorie content for this one. The combination is amazing and filling. It also reminds me of the cream sauce available on a "Great White" pizza at a local pizza shop. The leftover slices still tasted great when reheated the next day. We tend to not preheat our pizza stone. I know, I know not the best practice, but it always seems to work just fine for us. Because of this I tend to use a bit lower temp when making pizzas and cook them longer. I find this helps the crust get crisp and brown without burning. I currently use store bought wheat pizza dough but one of these days I'll try making own.

For the sauce, you will need:
*1 tablespoon butter

*1 tablespoon flour
3/4 cup heavy cream or half-and-half
1 clove garlic, minced
Salt and pepper
*6 tablespoons freshly grated Parmesan cheese
**Note- this will make extra sauce. You can use it for crust dipping if you'd like.**

For the pizza, you will need:
*pizza dough
*Olive oil
*1/2 cup baby spinach leaves torn and packed
*1 cup small broccoli florets

*2 oz. shredded mozzarella cheese

*2 oz. shredded cheddar cheese

*grated Parmesan

1. Preheat the oven to 450.

2. Make the white sauce: Melt the butter in a small saucepan over medium-high heat. Whisk in the flour and whisk constantly until bubbling and lightly golden, about 1 minute. Next, whisk in the heavy cream and garlic. Season with salt and pepper to taste. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from the heat; whisk in the grated Parmesan until completely melted and smooth.

2. Prepare the pizza dough onto your pizza stone. I always do this by mixing a bit of cornmeal into the dough to help prevent tearing as I stretch and shape it with my hands. Lightly spray or brush the perimeter of the dough with olive oil.

3. Spread a thin layer of the white sauce over the crust leaving the crust border uncovered. Sprinkle the torn spinach leaves over the white sauce. Next, evenly distribute the broccoli florets. Sprinkle with the shredded mozzarella and cheddar cheeses and finish with additional grated Parmesan.

4. Bake until the cheese is melted and bubbling and the crust is lightly browned. This takes about 15-20 minutes. Remove from the oven and let cool slightly before slicing and serving.

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