Thursday, June 18, 2009
One of my favorite pizzas is the Spinach Alfredo Pizza from Papa John's Pizza. Since I've limited my take-out eating to better myself and my wallet, I've been craving for foods that I used to order constantly. Pizza being one of them.
Rather than using a tomato sauce as the base I decided on using a cream sauce with garlic and herbs instead. Topped it with some fresh spinach. When I piled it, it looked like it was a lot. I totally forgot that leafy greens tend to wilt slightly after cooking. I had some baby eggplants left as well so I added that into the mix, which is optional. Then some shredded chicken. Also optional. Then topped it off with some sliced tomato and shredded cheese. This was way better than the Papa John's version.
Spinach Pizza with Cream Sauce
1 pre-made pizza dough
1/2 lb fresh spinach
1 large firm tomato (sliced or diced)
1/2 c grated cheese (your choice)
1 5oz can evaporated milk
1 Tbsp butter or margarine
1 Tbsp Flour
1 tsp basil
1 tsp parsley
1 large garlic clove (minced)
salt to season
pepper to season
3 chicken tenders
8 baby eggplants (sliced)
For the chicken: season with salt, pepper and paprika. Heat some oil in a pan and pan fry the tenders for 2-3min per side. Remove from the pan and let it sit for 5 min, then shred into pieces.
For the eggplant: Toss the in some olive oil and roast them for 15-20 in a 400˚F oven.
Preheat the 400˚F
In a small sauce pan, melt the butter. Add in the flour and stir together until it is like a dough. Add in the milk slowly. Heat and stir occasionally until the milk slightly thickens. Add in the garlic, basil, parsley. Season with a pinch of salt and pepper. Remove from heat and let cool.
Lay the pizza dough flat on an ungreased baking sheet. Spread the cream sauce over the dough leaving 1-inch around the edge untouched for the crust. Then place over the spinach. (It may look a lot, but they will wilt once they are cooked.) Add in the optional chicken and baby eggplant. Then top with the tomatoes and cheese.
Bake for 15-20min.