Double Crust Pizza Florentine

Double Crust Pizza Florentine. (<i>Lakeland Regional Medical Center</i>)

YIELD: One 16-inch pizza

2 16-inch pizza crusts
¼ cup olive oil
2 cups portabella mushrooms, sliced ½ inch
2 qts. fresh spinach
6 cloves roasted garlic, mashed
3 cups Alfredo sauce
1 cup Asiago cheese, shredded ⅛ inch
1 cup fontina cheese, shredded ⅛ inch
1 cup mozzarella cheese, shredded ⅛ inch
½ cup Parmigiano-Reggiano cheese, shredded ⅛ inch

1. Par-bake pizza crust and set aside.

2. Sautee mushrooms in olive oil until tender and add spinach and garlic. Cook until spinach is wilted. Mix together the Asiago, fontina and mozzarella cheeses.

3. Spread Alfredo sauce evenly on top of one of the crusts and add spinach mixture. Spread cheese mix over the top of the spinach.

4. Add the top crust, spray with “Garlic Mist” and bake at 450°F until crust is golden brown. Remove from oven and immediately sprinkle the Parmigiano-Reggiano over the top. Serve with marinara sauce on the side.
Recipe and photo: Lakeland Regional Medical Center.

Back to Food Feature: Off the Pie Charts