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09 February 2013

Onion, Spinach, Mushroom Alfredo Pizza

I think I am failing miserably at my attempt to try to post every day. And the sad part about it is- that it is not because I do not have anything to post. I have quite a few really awesome recipes to share and some cupcakery reviews! I do not know what it has been about February but I have been so busy! The week just flies by--I feel like I am always on the go-- and by the time the evenings rolls around, I am just too tired post. I literally just pass out. Thankfully, the weekend has rolled around and I am ready to post...and to nap :)

Today I took Ninja to the dog park. His first day back in almost 4 months. Ninja freaked out! He was so excited, he did not even give me time to take off his harness- he was just trying with all his might to rush the gate and push it open...to bad there was a latch in his way. This Friday we are going to the vet for his 8-week follow up and I am hoping that he will give us the A-Okay on his coming back to the dog park in the evenings so he can have some fun times with his friends! Can't wait :) Here's a picture of my drooly face this morning, makes my heart melt every time!

I had made this delicious pizza a while ago as the hubby and I were long over due for some pizza, since the last time we had any was on New Years Eve. I have only made pizza once before-- BBQ Chicken Pizza, which turned out awesome, so I thought I would try making pizza from scratch again. I was pretty darn proud of myself for mastering how to make my own dough! The recipe usually makes enough for two pizzas, so I cut the dough in half and freeze the rest for another day! 

Adapted from Budget Bytes


Preheat Oven to 425F Degrees

1 1/3 c. warm water
1/4 c. non-fat dry milk
1/2 tsp. salt
1 (4oz) package of yeast
2 tbsp. olive oil
3-4 c. flour

1 tbsp. butter
1/2 tbsp. garlic, diced
4 oz. cream cheese
1/2 c. milk 
Pinch of salt

2 tbsp. olive oil
1/2 c. onion, diced
Pinch of salt and pepper
1 carton of mushrooms
2 c. spinach leaves
1 c. shredded mozarella cheese


For the Crust:
In a small bowl combine warm water, dry milk, salt, and yeast. Whisk together and let sit for 3-5 minutes (until it begins to bubble at the top), then add in oil and allow to sit for another minute. Then in the bowl of a stand mixer fitted with dough hook- mix into 3 c. of flour.  Slowly add in the last c. until the dough comes together. If it is too dry add more warm water or if too wet add more flour. Place in large bowl coated with cooking spray and cover. Allow to sit for 1-2 hours. When dough has risen, "punch" dough to deflate. Cut dough in half, wrap one of the halves in saran wrap, and freeze for future use. Grease pizza pan.  Roll remaining dough (the half not frozen) onto a 12 inch pizza pan. Poke holes in crust with fork and brush dough with olive oil. Bake for 5-10 minute until begins to bubble slightly on top. Remove from oven.

For the sauce: 
Heat butter over medium heat in a medium size pot. Add garlic and saute until softened, about 2 minutes. Next add cream cheese, milk and pinch of salt. Whisk mixture until smooth. Reduce to low heat and allow sauce to thicken (about 5-8 minutes). Allow to cool slightly. 

For the topping: heat olive oil over medium-high heat in a large skillet. The saute onions until transparent and slightly brown. Toss in mushrooms (and pinch of salt if desired) and saute until tender-- about 8-10 minutes. Finally stir in the fresh spinach, one cup at a time, until the spinach wilts. 

To assemble pizza: 
Spread sauce over the surface of dough with the back of a large spoon (spoon the sauce in the middle of the pizza and spread by making larger, and larger circular motions-- moving outward). Then evenly cover pizza with onion, spinach and mushroom topping. Finally top with mozarella cheese. Bake 12-15 minutes until crust is golden brown. I cook my pizza on the bottom oven rack.


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