Spinach Mushroom White Pizza
A delicious vegetarian pizza with a creamy white sauce, fresh spinach, and mushrooms, topped with golden cheese.
Equipment
- 1 pizza stone preheated
- 1 Rolling Pin
- 1 Saucepan for white sauce
Ingredients
Dough
- 2 1/4 cups all-purpose flour
- 1 package 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 3/4 cup warm water
- 1/2 tsp salt
White Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Toppings
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
Instructions
Preparation
- In a large mixing bowl, combine yeast, sugar, and warm water. Let sit for 5 minutes until frothy. Add flour and salt, mix until a dough forms. Knead for 10 minutes, then cover and let rise for 1 hour.
- In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in cream and bring to a simmer. Gradually whisk in Parmesan cheese until smooth. Season with salt and pepper.
Serving
- Preheat oven to 475°F. Roll out dough on a floured surface and transfer to a preheated pizza stone. Pre-bake for 5 minutes. Spread white sauce over crust, then top with spinach, mushrooms, and cheeses. Bake for 12-15 minutes until bubbly and golden.
- Slice the pizza into 8 pieces and serve hot, garnished with fresh basil if desired.
Storage
- Place leftover slices in an airtight container and refrigerate for up to 3 days. Reheat in a 375°F oven until warmed through.
Notes
Pro Tips: Pre-bake the crust to prevent sogginess. Sauté mushrooms to release moisture. Use fresh spinach for the best flavor. Ingredient Substitutions: Use arugula instead of spinach or fontina cheese for a different flavor profile. How to Serve: Pair with a green salad or roasted vegetables. Storage & Freshness: Store in the fridge for up to 3 days. Reheat in the oven for best results. Make-Ahead Tips: Prepare the dough a day in advance and store in the refrigerator until ready to use.