Florentine Pizza

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees.
  • For the alfredo sauce.
  • Melt the butter in a medium saucepan over medium-low heat.
  • Add the minced garlic and saute for a minute.
  • Add in flour and stir until it is evenly incorporated with the butter making a loose paste.
  • Add in the half and half cream. Bring to a simmer over low heat, whisking constantly until thickened. Do not allow the sauce to boil.
  • Simmer for minute or so over low heat stirring continuously until sauce is thick enough to coat the back of a wooden spoon.
  • Mix in the mozzarella and parmesan cheeses stirring constantly to melt them evenly. Be sure to reserve the remaining mozzarella for the topping.
  • Season with white pepper to taste.
  • For the spinach topping.
  • Squeeze as much of the water from the spinach as possible.
  • Puree the pesto sauce and spinach together in a food processor until the pesto and spinach are combined. Scrape the sides and bottom of the food processor with a rubber spatula to ensure all the pesto is incorporated. The final product should be a paste that will hold a shape.
  • Place the prepared pizza dough on a lightly oiled baking sheet or pizza stone.
  • Spread the alfredo sauce evenly over the pizza dough.
  • Spread the spinach/pesto mixture over the alfredo sauce.
  • Top with the remaining mozzarella cheese.
  • Bake for 20 minutes or until crust is brown and cheese is bubbly.
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