Spinach Artichoke and Mushroom Alfredo Pizza

“I fell in love with the alfredo artichoke pizza at Artichoke downtown and wanted to make a less expensive and less rich version at home since I like experimenting with tomato-free pizzas. I like using Bread Machine Pizza Dough or Sicilian Pizza Dough to make little 8" crusts but I made a 12" version of the Sicilian dough with this pizza to have dinner ready for 2 days. I made some alfredo sauce with soymilk, dairy butter, and a packet of Simply Organic alfredo sauce mix and used that along with some fresh mushrooms and canned artichoke pieces that I rinsed. Just use whatever you have on hand or floats your boat, it'll be delicious no matter what! All the following measurements are completely approximate; it's more to give you an idea of what to use on your pizza to get this exquisite flavor that is a different kind of blonde/white pizza.”
8 slices

Ingredients Nutrition

  • 12 inches pizza crusts (storebought or homemade)
  • 34 cup alfredo sauce, whatever kind you like
  • 2 -3 cups spinach, chopped in a food processor
  • 3 -4 tablespoons freshly grated parmesan cheese
  • 12 cup chopped mixed mushrooms (I used whites and creminis)
  • 12 cup artichoke, pieces
  • 12 cup mozzarella cheese, shredded
  • 1 -2 tablespoon chopped fresh oregano (or a sprinkling of dried)


  1. Spread alfredo sauce all over the pizza crust evenly to your liking.
  2. Run a bunch of spinach through a food processor to get a nice chopped consistency, about 2-3 cups worth, until you have enough to layer all the spinach over the alfredo sauce completely covering the pizza.
  3. Sprinkle a small amount of fresh parmesan cheese over the spinach layer.
  4. Top with artichokes and mushrooms all over.
  5. Sprinkle mozzarella cheese all over the mushrooms and artichokes.
  6. Top with fresh or dried oregano all over the entire pizza.
  7. Bake at 375F for 10-15 minutes or until the cheese has lightly browned.

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