Dinner

Diet food? Nope. Delightfully yummy? Yep!!! Here's the recipe - if I remember to take a picture of it after I create it tonight I'll post it, but if I forget you can trust me that it's beautiful and so good. By the way, this thin crust recipe is the best I've found, for any sort of toppings! And the Alfredo sauce, minus the spinach, is my everyday alfredo sauce recipe - really good combined with a red sauce and served over ravioli, canneloni, etc.

SPINACH ALFREDO PIZZA

Thin Crust:

2 ¼ tsp yeast
¼ tsp sugar
¾ c. HOT water
1 ¾ c flour
½ tsp salt

Preheat oven to 500*.

Dissolve yeast and sugar in hot water. Let sit for 8 minutes. Add flour and salt, mix well then knead with mixer for 1 minute or 2 minutes by hand. Spread into a 12-14” circle – you can do this directly on your pizza stone with a rolling pin, or on the counter top and transfer to a greased pizza pan, stretching to the edges.

Bake crust for five minutes; remove from oven, flip crust over and bake for three minutes more. Let cool.

Meanwhile, prepare sauce and toppings:

Spinach alfredo sauce:

2 T butter
½ c heavy cream
½ clove garlic, crushed
¾ c grated Parmesan cheese
5 oz frozen spinach, thawed and squeezed dry

Melt butter in saucepan over medium low heat. Add cream and garlic and simmer for five minutes. Add cheese and spinach and whisk quickly, heating through.

Toppings:

1 T olive oil
Spinach alfredo sauce
2 cups mozzarella cheese
¼ cup grated Parmesan cheese

Other optional toppings to add:
Chicken, cooked and cubed
Mushrooms, fresh or canned
Artichoke hearts
Black olives

Spread olive oil on cooled pizza crust, then top with alfredo sauce. (Add artichoke hearts and/or chicken here if desired). Cover with mozzarella and parmesan cheese. (Top with mushrooms and/or black olives if desired).

Bake for five more minutes, or until the crust is nicely browned and the cheese is all melted.