I have found my new favourite pizza! I have never in my life thought a pizza could be a pizza without tomato sauce, and I was wrong. I made this recently and fell in love. Take a look and try it for yourself!
Last Friday night I was laying in bed scrolling through my Instagram, which is kind of like my lullaby these days. I was looking at the stores from My Bizzy Kitchen, as I do just about every single evening. And can I just say, that girl cooks non stop! Her site isn't called bizzy by mistake. Anyway, she was making pizza. Now, I love pizza and every single weekend we make home made pizzas. I can honestly say that I have perfected pizza making. Well, in my own way at least...ha! So, I'm good to go with my pizza making skills and just kind of stick with what I have been doing for quite a while now.
Until I saw what Biz was doing. First of all, she make an Alfredo sauce to put on her pizza. Okay, I never in my life have done this. Yes, I make Alfredo sauce because I love the stuff. It's great with pasta, chicken, and even vegetable dishes. It's probably one of my favourite pasta sauces. But I would never ever, and I mean EVER, put it on pizza. No way. I love my good ol' traditional tomato sauce pizza. That's me, the traditionalist. Well, sometimes at least.
So, I watched her step-by-step her way through her Friday night kitchen. And by the way, she makes you feel like you are there as well and you're her best friend. I have no idea who this woman is and I am sure I will never ever meet her, but in cyber land I hang out and watch her videos every single night. She's a whole lot of fun and her kitchen never stops.
Oh, and for all of her recipes are diabetic friendly as she has diabetes. But, trust me when I say, it all looks good enough to eat...ha!
Short story short, I watched the pizza making to the end and it looked delicious. Although I didn't make the pizza she made, I did make an Alfredo sauce to put on my pizza with her's as the inspiration.
One more thing I saw in that little series of video clips last Friday night was that she assembled her pizza directly on parchment paper and then, when it was ready, put it directly on the pre heated cast iron stone in the oven. Umm, that looked like a good trick. Guess what? It sealed the deal and there's no going back. Crispy perfect pizza base that would make any wood fired oven proud.
Let's take a look how I did my pizza.
Notes about the pizza:
Let's talk good pizza.
If you are not familiar with making pizza dough and find it intimidating, really it's pretty easy. It's all in the dough and it really isn't that hard. The trick to good dough, is making it soft and elastic. Honestly, soft dough is the key to good pizza dough. If you are kneading your dough and it's tough, you most likely aren't going to end with a great base. I find the key is to add the water gradually and keep stirring until you have somewhat sticky but manageable dough. It took me many a failed pizza to figure this out, but sticky is where it's at. Trust me! So, once you have a slightly sticky dough, you are ready to knead it out. If the dough keeps sticking your hands just flour your hands or add a teaspoon more flour to your dough. Keep kneading and it will become less sticky over the 5 or so minutes that you knead the dough. The dough will be ready to leave to rise when it's springs back slightly when you touch it. Then you can just cover it and leave to rise.
You will see in the recipe below that I say an hour to rise. This honestly depends on so many variables. I have had pizza dough rise in 20 minutes and sometimes take an hour and a half. So basically until it has doubled in size. Be patient, it will rise.
You will see below in the recipe that I cooked this pizza on a cast iron stone on top of parchment paper. I can't tell you enough times, how crispy the base was. It was perfection! If you don't have a cast iron baking stone or any baking stone for that matter, don't fret. Just use your trusty ol' pizza pan. They work, you just don't get as crispy of a base.
As for the sauce, it was so delicious on the pizza. I was so sceptical, but I loved it and can't wait to make it again. If you make the sauce in advance it will harden and will need to be slowly reheated on the stove top. You may even need to add a little extra milk to get it to to right consistency if reheating.
Also, you can make your pizza dough in advance and put it in a ziplock bag and keep it in the fridge. I do this all the time for pizza dough. Pizza dough keeps forever in the fridge. And by forever, I literally mean up to a few weeks. No joke.
That just about sums ups this delicious pizza. Oh, I almost forgot to mention the whole wheat crust. I thought I would try it for something different and I really think it worked great for the white sauce. Delicious!
Happy cooking friends and I'll see you all soon.
Spinach and Alfredo Whole Wheat Pizza
Makes 2 pizzas / Prep time: 1 hour 20 minutes (including rise time) Cook time: 15 minutes
For the dough:
1 1/2 Cups/180 grams whole wheat flour
1/2 Cup/60 grams strong white flour
1 Tablespoon dry active yeast
1 Tablespoon olive oil
1 Teaspoon sugar
1/2 Teaspoon salt
3/4 Cup/180 ml warm water
For the sauce:
2 Tablespoons butter
2 Tablespoons flour
1 1/2 Cups milk
3/4 Cups/90 grams parmesan cheese
1/2 Teaspoon salt
1/2 Teaspoon black pepper
1 Teaspoon dried oregano
2 Teaspoons oregano
First make the dough. In a large bowl, combine the whole wheat flour, white flour, yeast, sugar and salt. Stir to combine. Add the olive oil and give a quick stir. Gradually add the warm water, stirring as you add it. Once you have a slightly sticky dough, start kneading the dough on a lightly floured surface. Knead the dough until it becomes elastic and springs back slightly when touched. This will take about 5 minutes. Cover the dough with a damp cloth and leave to rise until it has doubled in size. About one hour.
Make the sauce. In a medium saucepan set over medium heat, add the butter until it melts. Whisk in the flour and continue to whisk until you have a paste. Slowly whisk in the milk and stir constantly until you have added all the milk and you have a thick sauce, about 2-3 minutes. Remove from heat and add parmesan, oregano, salt and pepper. Stir and set aside.
Preheat oven to 450 degrees F. Place the rack at the lowest setting and place your pizza stone or cast iron pan on top of the rack.
Punch down the risen dough and divide into two balls. Place each ball on a lightly floured sheet of parchment paper. Roll out the dough to about a 9 or 10 inch pizza base. Cover with sauce, leaving about 1/2 inch around the edge of the pizza. Cover with Mozzarella and add a sprinkle of oregano. Toss over the spinach. Transfer the parchment paper to the baking stone. Bake for about 6 - 8 minutes or until the base is crispy and the cheese is melted and slightly golden.
Remove from oven and serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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