Pizza Pizza

I've cut back on the homemade pizza just a little (we were eating it weekly). We're still having it twice a month (or so), and I'm still really enjoying it. I had a bunch of broccoli and spinach to use up, so I turned to this recipe. I didn't love this recipe, it was actually a tad bland. I like stronger sauces, but this pizza still tasted pretty good. It was worth a try, but I won't be making it again.

Spinoccoli Pizza

Sauce Ingredients:

• 1 tbsp. butter
• 1 tbsp flour
• 3/4 cup milk (any kind), heavy cream, or half-and-half (I used almond milk)
• 1 clove garlic, smashed
• Salt and pepper, to taste
• 6 tbsp freshly grated Parmesan cheese

Pizza Ingredients:

• Pizza dough
• Olive oil, for brushing
• 1/2 cup packed baby spinach leaves, torn
• 1 cup very small broccoli florets
• 2 oz shredded mozzarella cheese
• 2 oz shredded cheddar cheese
• Grated Parmesan

Directions:

1. To make the white sauce, melt the butter in a small saucepan over medium-high heat. Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute. Whisk in the milk/heavy cream/heavy cream and garlic, and season with salt and pepper to taste. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from the heat and whisk in the grated Parmesan until completely melted and smooth. Discard the garlic clove.
2. To make the pizza, preheat the oven and a pizza stone at 500˚ F for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust. Sprinkle the torn spinach leaves over the white sauce. Evenly distribute the broccoli florets over the dough. Layer evenly with the shredded mozzarella and cheddar cheeses. Finish with additional grated Parmesan, if desired.
3. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.