Rustic Alfredo Mushroom & Spinach Pizza with Capers
🍽️ Makes 1 large pizza
⏱️ Prep Time: 25 mins (plus dough rise if making fresh)
⏱️ Cook Time: 12–15 mins
🧾 Ingredients:
For the dough (or use store-bought):
2 1/4 tsp active dry yeast (1 packet)
3/4 cup warm water (110°F / 43°C)
1/2 tsp sugar
2 cups all-purpose flour
1 tsp salt
1 tbsp olive oil
For the Alfredo sauce:
2 tbsp butter
2 garlic cloves, minced
1 tbsp flour
1 cup heavy cream
1/2 cup grated Parmesan
Salt & pepper, to taste
Toppings:
1 cup mozzarella cheese, shredded
1/2 cup sautéed mushrooms (cremini or button), cooked until golden
1 cup fresh baby spinach
1–2 tbsp capers, drained
Cracked black pepper & red pepper flakes (optional)
Olive oil for brushing
🍳 Instructions:
1. Make the dough (skip if using pre-made):
Dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
Mix with flour, salt, and olive oil. Knead until smooth and elastic (5–7 minutes).
Let rise in a warm place, covered, for about 1 hour or until doubled in size.
2. Make the Alfredo sauce:
In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant.
Whisk in flour and cook 1 minute. Gradually whisk in cream.
Stir until slightly thickened. Add Parmesan, salt, and pepper. Let cool slightly.
3. Preheat oven:
Preheat your oven to 475°F (245°C) with a pizza stone or steel if you have one.
4. Shape and top the pizza:
Roll out the dough on a floured surface to about 12 inches.
Transfer to a parchment-lined peel or baking sheet.
Brush the edges with olive oil. Spread a layer of Alfredo sauce on the base.
Top with mozzarella, sautéed mushrooms, fresh spinach, and capers.
5. Bake:
Bake for 12–15 minutes, or until the crust is charred and golden, and the cheese is bubbly.
6. Serve:
Let cool slightly. Add a touch of fresh cracked pepper or chili flakes if desired.
Slice and serve with a side of extra Alfredo for dipping.
Want to make it with roasted garlic in the sauce or add caramelized onions? Just say the word!