Grilled Mushroom and Spinach White Pizza

Grilled Mushroom and Spinach White Pizza

Tender veggies top this thin-crust creation that forgoes the typical tomato sauce in favor of rich and creamy alfredo.

Grilled Mushroom and Spinach White Pizza
Makes 1 (15-inch) pizza
  • 1 tablespoon olive oil
  • 1 (8-ounce) package sliced fresh mushrooms
  • Honey Wheat Pizza Dough (recipe follows)
  • ⅓ cup alfredo sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup chopped fresh baby spinach
  • Garnish: crushed red pepper
Honey Wheat Pizza Dough
  • 1¼ cups warm water (105° to 115°)
  • 1 tablespoon honey
  • 1 (¼-ounce) packet active dry yeast
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1½ teaspoons kosher salt
  1. Preheat oven to 450°.
  2. In a medium cast-iron skillet, heat oil over medium-high heat. Add mushrooms; cook until slightly tender, about 5 minutes. Remove from heat.
  3. Lightly spray a large piece of parchment paper with cooking spray. On paper, roll one portion of Honey Wheat Pizza Dough to a 15×8-inch rectangle. Lightly spray rolled dough with cooking spray.
  4. Heat a two-burner rectangular cast-iron grill pan over medium-high heat. Invert pizza dough onto grill pan; gently peel of parchment. Cook until grill marks form on bottom of crust, about 2 minutes. Turn crust; remove pan from heat.
  5. Spread alfredo sauce onto cooked side of crust; sprinkle with half of cheese. Top with spinach, mushrooms, and remaining cheese.
  6. Bake pizza on grill pan until crust is browned and crisp and cheese is melted, 8 to 10 minutes. Garnish with red pepper, if desired.
Honey Wheat Pizza Dough
  1. In a small bowl, stir together 1¼ cups water, honey, and yeast; let stand until foamy, about 5 minutes.
  2. In the work bowl of a stand mixer fitted with a dough hook, combine flours and salt. With mixer on low speed, slowly add yeast mixture, beating until combined. Increase speed to medium-high, and beat until a soft, smooth dough forms, about 5 minutes.
  3. Spray a large bowl with cooking spray; add dough, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  4. Punch dough down; divide dough in half.
KITCHEN TIP-Wrap remaining pizza dough in plastic wrap, and freeze in a resealable plastic bag for up to 1 month. Let dough thaw in refrigerator and then come to room temperature before rolling out.