Creamy Alfredo Veggie Pizza
A rich and creamy Alfredo Veggie Pizza topped with fresh vegetables and golden cheese, perfect for a vegetarian meal.
Equipment
- 1 pizza stone
- 1 Rolling Pin
- 1 Saucepan
Ingredients
Pizza Dough
- 1 lb pizza dough
Alfredo Sauce
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- Salt and pepper to taste
Toppings
- 1 cup mozzarella cheese shredded
- 1/2 cup bell peppers sliced
- 1/2 cup mushrooms sliced
- 1/4 cup red onion sliced
- 1/4 cup spinach leaves
Instructions
Preparation
- Melt butter in a saucepan over medium heat. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until smooth. Season with salt and pepper.
- Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet.
- Spread Alfredo sauce over the dough, leaving a border. Top with vegetables and mozzarella cheese.
Cooking
- Preheat oven to 425°F. Bake pizza for 15-20 minutes or until the crust is golden and cheese is bubbly.
Serving
- Remove from oven and let cool slightly before slicing. Serve warm.
Storage
- Wrap leftover slices in foil and refrigerate for up to 3 days. Reheat in the oven before serving.
Notes
Pro Tips: Pre-bake the dough for a crispier crust.
Ingredient Substitutions: Use whole wheat dough for a healthier option.
How to Serve: Pair with a green salad or garlic bread.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the dough and sauce ahead of time and assemble when ready to bake.
Ingredient Substitutions: Use whole wheat dough for a healthier option.
How to Serve: Pair with a green salad or garlic bread.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the dough and sauce ahead of time and assemble when ready to bake.