On Monday I declared this week Pizza Week. This post is the first pizza in the series, all made with the No-Knead Whole-Wheat Semolina Pizza Dough recipe I shared earlier this week.
I enjoy a classic pepperoni and cheese pizza, but pizza is also the perfect canvas for experimentation. Over the years I’ve tested many white pizzas and, until recently, none truly impressed me. The breakthrough came from two changes:
- Finding the perfect crust (see my earlier post with the dough recipe).
- Using a garlic Alfredo sauce instead of just olive oil and garlic.
Alfredo sauce is one of my child’s favorite kitchen tasks—he helps whisk the sauce while I prepare the dough. It’s rich, buttery, creamy, and cheesy because it relies on butter, cheese, eggs, and a touch of heavy cream. We add garlic, parsley, and freshly ground black pepper to brighten the flavor. The result is a luxurious sauce that lifts both pizzas and pastas.
Now, a word about anchovies: I am unabashedly fond of them. If whole anchovy fillets on top of a pizza feel intimidating, try chopping one and mixing it into the Alfredo sauce. The salty, savory note becomes subtle and enhances the overall flavor without being overpowering. If you truly dislike anchovies, simply omit them—no judgment. The pizza is still excellent without them.
Spinach is another ingredient I love on this pizza. My kids, thanks to a friend who introduced them to spinach in creative ways, enjoy it too. Combining spinach with Alfredo sauce is a heavenly pairing—think of it like the first time someone put chocolate in peanut butter: harmonious and comforting.
And of course, the crust matters. I promised in the dough post that this crust would deliver—and it does. After I photographed the pizza, The Evil Genius promptly grabbed a slice and insisted I show a photo of the bottom of the crust. He even held the pizza up for a “manly hand” shot after taking a bite. The crackly, well-charred edges and the golden-browned cheese are part of what makes this pizza so satisfying.
Let’s make a terrific pizza together.
Spinach and Garlic Alfredo Pizza (With or Without Onions and Anchovies)
Rebecca Lindamood
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Ingredients
For the Garlic Alfredo Sauce:
- 1 cup (8 ounces by weight) butter
- 2 to 2-1/2 cups grated Parmesan or Romano (or a blend)
- 3/4 cup heavy cream
- 2 eggs
- 1 garlic clove, minced or pressed
- 1 teaspoon dried parsley flakes (or 1 tablespoon fresh minced parsley)
- Freshly ground black pepper, to taste
For the Pizza:
- 1 piece of No-Knead Whole-Wheat Semolina Pizza Dough (about 5 ounces, roughly the size of a large plum)
- 1/2 cup to 2/3 cup Garlic Alfredo Sauce
- 1 1/2 cups shredded part-skim mozzarella cheese
- 2 cups frozen spinach, thawed and squeezed to remove most moisture
- Cornmeal or semolina for the peel
- Optional but tasty:
- 2 thin slices of peeled onion (1/8 to 1/4-inch), cut into half moons
- 6 whole anchovy fillets, packed in olive oil and gently blotted
Instructions
To Make the Garlic Alfredo Sauce:
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Melt the butter in a microwave-safe bowl. Whisk in the remaining ingredients until smooth. Cover tightly and refrigerate until ready to use. Use leftovers within three days.
To Make the Pizza:
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Place a pizza stone in the lower third of the oven and preheat the oven as high as it will go; 500°F works well.
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Lightly flour a work surface. Shape the dough into a ball by tucking the edges underneath, then pat it into a disc. Flour a rolling pin and roll the dough into a circle about 10 inches in diameter, rotating the dough as you roll to keep it even.
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Generously dust a pizza peel with semolina or cornmeal. Transfer the dough to the peel and shake gently to ensure it moves freely. Add more semolina if any area sticks.
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Spread the Garlic Alfredo sauce over the dough, leaving a 1/2-inch border. Shake the peel to confirm the dough isn’t sticking.
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Sprinkle most of the mozzarella, reserving about 1/4 cup. Pull the spinach into small clumps and distribute over the cheese. If using, add onion half-moons and anchovy fillets evenly. Finish with the reserved mozzarella and shake gently to ensure the pizza can still move on the peel.
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Slide the pizza onto the preheated stone by positioning the peel at the back of the stone and giving a quick wrist flick. Bake 8–10 minutes, or until the crust is nicely colored and the cheese is melted and bubbly with golden spots. Retrieve the pizza with the peel, transfer to a cutting board, and let rest 3–5 minutes before slicing.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use with your preferred nutrition calculator.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!
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