I’m a bit iffy with pizza, I think owing to the fact I don’t really like tomato-based sauces. And when everyone’s slapping that shit all over pizza, you can imagine I can really take it or leave it. But one day, I came across a recipe that used an alfredo-type sauce and I got up that very minute and made pizza dough. It was about 10am but there was no getting in between this cheese sauce and my mouth.
I’ve heard of pizza bianca, I’ve had white-sauce based pizzas before… but nothing like this. It’s not for the faint-hearted, the fat-avoidant, the calorie-counter. Which is fine, because that’s more for me. I’m pretty sure the health factor of spinach on a pizza is going to cancel out anything else anyway (and hey, the pizza dough is half whole wheat, this is basically diet food).
I put fresh tomato on the outside of mine but I won’t be doing it again. The spinach needs the sauce, the sauce needs the spinach. And maybe a liberal shake of chilli flakes.
I know what I’m having for dinner tonight.
The sauce recipe is based on this one, and the cheese really makes a difference – get the strongest type you can!Print
A creamy, cheesy sauce on a crisp-yet-chewy pizza base. Five stars.
- 1/2–3/4 cup parmesan-style cheese (I usually use South Cape brand)
- 1 pinch each salt and pepper (use quite a bit of salt if your cheese isn’t very strong)
- 1 1/3 cup Warm water
- 7g sachet dried yeast
- 1 cup wholemeal flour
- 2.5 cups white flour (I usually use pizza flour but use whatever you have)
- tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1–2 tablespoon butter
- 3/4 cups pouring cream
- 2 handfuls spinach (fresh or frozen is fine, I’ve made this pizza with both)
- I put my ingredients in the breadmaker in this order: water + yeast, leave 10minutes. Add flour, honey, olive oil, salt.
- Turn to “dough” setting. If making in a mixer, mix until combined, about 5 minutes. Leave in an oiled bowl to rise about an hour, until doubled in size.
- This makes about 2 large (16-inch) pizzas or 3 small, so divide your dough. Roll out on a floured bench to the size of your pizza tray.
- Place in a super-hot pre-heated oven (about 250C) for five minutes, on the middle + top racks. They should be just starting to get golden brown, and may rise a bit. It’s fine if they do.
- Take your pizzas out, top them with the sauce and the spinach (and extra cheese if you feel the need, but I find the sauce is cheese enough, and I can’t believe I just said that). Pop them back in the oven for another 5-10 mintues, until golden brown and cooked through.
- For the sauce (this makes one pizza, double it if you’re using it for both pizzas from the dough), melt the butter in a frying pan. Add the cream and turn on to high until the cream reduces slightly – it should bubble fairly thickly. I leave it about 5 minutes. You want it quite thick so it stays on the pizza when you eat it.
- Add the grated cheese and check for seasoning. It should fairly blow your head off, and if it doesn’t, add more cheese or a little salt.
- Leave to cool for a minute or two, then add to your pizza. follow the above instructions.
- When your pizza is ready, leave it to cool for a few minutes so the cheese isn’t so runny. Cut into slices, and eat until you feel sick.
Keywords: spinach and cheese pizza, alfredo sauce for pizza, pizza with alfredo sauce,