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Recipes for Homemade Gourmet Pizza? Do you have a good one for Spinach Pizza also?

Nothing crazy, I’m not trying to make goat cheese pizza or anything like that. Just something that’s more fresh and healthy than the ones you buy. I’d like a good recipe for spinach pizza also. Is the white stuff on it alfredo sauce?

You could do a simple Alfredo Sauce (not classic, but probably restaurant style) Slowly simmer some heavy Cream and Milk, reduce it by 1/3 of it’s original amount, then thicken it with Peccorrino Romano Cheese. Let this cool and this will be the base of your Florentine Pizza. I have found that frozen spinach is better than canned, because you don’t taste the metal and fresh is always the better choice. If you’re using fresh, toss it with some garlic, black pepper, salt and EVOO, if you use frozen, squeeze out the excess water and give it the same love of ingredients with the above seasonings. Take your Pizza shell and lightly cover it with your Alfredo Sauce, then crumble on some parmesan cheese, mozz/provolone shredded mix, add your spinach mixture (remember, spinach will shrink when cooking it, so if you’re using fresh, use alot, if you did the frozen with the seasoning, add as much as you like),, top off with some more cheese mixture and throw on some diced tomatoes or scallions before cooking. 350 degrees for about 15 minutes, for a small (I don’t know the size of your shell, or if you’re using fresh or frozen spinach or type of shells) and go from there. If you dare, roasted Red Peppers or sauteed Mushrooms would go really great with this Pizza, grilled chicken or sliced beef would be a killer protein if you want to make this more of a main entree
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SAUSAGE AND GARLIC PIZZA
6 oz. Italian flavored turkey sausage
Vegetable cooking spray
1/2 c. diced onion
6 cloves garlic, minced
1/4 c. evaporated skimmed milk
3 tbsp. chopped fresh parsley
1/2 c. (2 oz.) shredded Provolone cheese
1 (12 inch) whole wheat pizza crust
1/4 c. grated fresh Romano cheese
Cook turkey sausage in a large non stick skillet over meium heat until browned, stirring to crumble. Drain and pat dry with paper towels; set aside.
Coat a skillet with cooking spray; place over medium high heat until hot. Add onion and garlic, and cook 7 minutes or until liquid evaporates. Add milk and parsley; cook an additional 2 minutes.
Sprinkle provolone cheese over prepared crust, leaving a 1/2 inch border. Spread onion mixture evenly over cheese, and top with turkey sausage. Sprinkle Romano cheese over pizza. Bake at 500 degrees for 12 minutes on bottom rack of oven. Remove to a cutting board, and let stand 5 minutes. Yield: 6 servings (approximately 247 calories per wedge).

CALABRIAN PIZZA
This pizza is unique in that the cheese is in the crust rather than on top! If you prefer a somewhat lighter crust, allow it to rise overnight in the refrigerator, then bring to room temperature for 1-2 hours before assembling.
Dough:
2 1/2 cups flour
1/2 teaspoon active dry yeast
1/2 cup grated Parmesan or Romano cheese
3 eggs, beaten
2 tablespoons dry white wine
pinch of salt
2 tablespoons olive oil or lard
Topping:
1 10 oz can whole peeled tomatoes, drained
1/2 teaspoon very finely minced garlic
1/2 inch piece hot red pepper
1/4 teaspoon each basil and oregano
3 tablespoons olive oil or lard
1 teaspoon salt
Preheat oven to 450°F.
In a mixing bowl, combine flour, cheese, well beaten eggs and salt. Mix dough with hands, stirring in enough white wine mixed with warm water to make a smooth dough. Cover bowl and set aside for 30-45 minutes.
Note: This dough is traditionally made without yeast and so it is normal for it not to rise as much as you might expect for a standard pizza dough.
Grease a 12 inch pizza pan with 2 tablespoons olive oil or lard. Press the dough into the pan using the tips of fingers to flatten it (making dimples in the dough).
Spread a layer of tomato on top, leaving a one inch margin along edges. Sprinkle with hot pepper, 3 tablespoons melted lard or olive oil, salt, pepper, garlic, oregano and basil.
Place pizza in preheated oven for 10 minutes. As pizza begins to brown around edges, reduce heat to 350°F and bake until cheese is bubbly (a total of 20-30 minutes}.

EASY ITALIAN PIZZA
2 1/2 tsp. dry active yeast
1 cup warm water
3 cups Honeyville Farms premium gourmet scone mix
1 can (14.5 oz.) Western family diced Italian tomatoes
2-3 cups cheese
optional toppings (pepperoni, mushrooms, sausage, etc)
Preheat oven to 415 degrees.
In large mixing bowl, dissolve yeast in warm water. Add scone mix and knead until smooth. Roll dough out on a greased baking sheet until the size of a large pizza. Drain Italian Tomatoes and chop them into a fine sauce. Sprinkle cheese across pizza and add toppings.
Bake 15-20 min. Serves 5.

TOMATO BASIL PIZZA
1 pkg (10 oz.) refrigerated pizza crust
2 cups shredded mozzarella
1/4 cup shredded Parmesan
2 tbsp fresh basil, snipped
2/3 cup mayonnaise
2 garlic cloves, pressed
4 plum tomatoes (Roma tomatoes), thinly sliced
olive oil spray
Preheat oven to 375°F.
Spray 12×15 cookie sheet with olive oil spray. Roll dough onto cookie sheet. Sprinkle crust with 1 cup mozzarella.
Combine the remaining mozzarella cheese, Parmesan, basil, garlic, and m

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