Nicole Ashcroft

White Veggie Pizza

Ingredients

  • 1 Pizza Dough
  • 1 Roma Tomato (de-seeded & sliced thin)
  • 4 Domestic Mushrooms (sliced thin)
  • 1 Cup Fresh Spinach (chopped)
  • 2 Cups Mozzarella Cheese (Shredded)
  • ¼ Cup Parmigiano Reggiano Cheese (grated)
  • 1 Cup Alfredo Sauce
  • Fresh ground pepper

Instructions

  1. Make sure pizza dough is room temp so it can be stretched, try our recipe for “perfect pizza dough” or you can buy pizza dough at your local grocery store.
  2. Stretch dough out and place on pizza stone or pan. (If using a pan ensure bottom has non-stick spray).
  3. Poke holes all over dough using a fork; this will help so no large bubbles form and dough cooks evenly.
  4. Spoon Alfredo Sauce all over the pizza leaving ¼” from the sides of the dough. Try our “alfredo sauce” recipe or buy some pre-made in the jar.
  5. Sprinkle Mozzarella cheese evenly over the pizza
  6. Place mushrooms, tomato, and spinach on top
  7. Sprinkle cheese and fresh cracked pepper on top.
  8. Bake at 400 degrees for 22-25 minutes
Nicole Ashcroft
I was accepted into the Johnson & Wales University Culinary Arts Program while I was still a junior in high school where I was given the opportunity to complete my senior year at Johnson and Wales University while receiving full credits for my first year of college. I worked in the culinary industry for twelve years. I was young, eager and wanted to master every part of the industry! I started out as a personal chef for two great families, moved on to catering weddings and working for various restaurants, country clubs & hotels where I worked my way up from Line Cook to Sous Chef and eventually made it to Head Chef. I’ve traveled around the world enhancing my palate and learning about new cultures and their native foods. One thing everyone has in common no matter what part of the world you are from food, it brings people together. #food is love!
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