Spinoccoli Pizza


We like to make our own pizza from time to time.  In fact, I can't actually remember the last time we ordered one from a pizzeria.  When we do make our own, we never make a traditional cheese and pepperoni pizza.  Instead, we like to get creative and try new things you wouldn't normally find on a take out menu.  I was looking around and found this recipe from Pink Parsley (originally Annie's Eats) and decided it was the one we were going to make.  We had a pizza dough in the freezer that we needed to use up, too.  This pizza took very little time and was absolutely delicious!

1 Pizza Dough (I used this one)
1 tablespoon Butter
1 tablespoon Flour
3/4 cup Milk
1 Garlic Cloves, smashed
Salt & Pepper, to taste
6 tablespoons Grated Parmesan Cheese
1 cup Broccoli Florets, chopped into 1-2 inch pieces
1 cup Fresh Spinach, packed
2/3 cup Mozzarella Cheese, shredded
2/3 cup Cheddar Cheese, shredded

**Preheat the oven to 500 degrees for at least 30 minutes, with a pizza stone.  (I did not do this.  Instead, we just oiled a cookie sheet and stretched our dough on that to make the pizza.)

To make the white sauce, melt the butter in a small saucepan over medium heat.  Add the flour, and cook, whisking constantly, until golden and bubbly, about 1 minute.  Whisk in the milk and add the garlic cloves.  Cook, stirring often, until the mixture thickens and bubbles.  Remove from heat, season with salt and pepper, and stir in the Parmesan cheese.  Remove and discard the garlic.  (I didn't read this part and added minced garlic instead, so it did not get removed.  Oh well!)

Roll the pizza dough into a 12-14 inch round.  (As stated above, I opted to go with a rectangular pizza and did not use my pizza stone).  Brush the perimeter with olive oil.  Spread a thin layer of the white sauce over the surface and top with the spinach and broccoli.  Scatter the cheeses over the vegetables.  If using a pizza stone, transfer the pizza to the stone and bake for 12 minutes, or until the cheese is melted and bubbly.  Allow to cool slightly before cutting and serving.