Vegetarian Low Fat Spinach Artichoke Pizza Recipe

This Vegetarian Low Fat Spinach Artichoke Pizza with Light Alfredo Sauce, Asparagus and Tomatoes is my new favorite thing!  (I forgot to take a picture of the whole pizza.)

I made homemade pizza for dinner tonight.  We do often.  The boys each get to make their own individual pizzas and I put out the different toppings.  All four boys have only put cheese on their pizzas.  Yet they will eat pepperoni right out of the package like crazy.  Silly boys!  I usually just make a pizza on the pizza stone for Kevin and I, but he decided to make calzones with all kinds of “things” inside that I wouldn’t eat. ;)  So I made my own pizza.  It will take me days to eat it, but it was so good, I probably could have eaten half the pizza in one sitting!

For the boys, I made a regular pizza dough with bread flour.  Then I made a whole wheat pizza dough, which is one I’ve made quite a few times that I found on Joe’s blog, Culinary In The Country.  I adapted the recipe just a little, instead of one cup whole wheat flour and one cup all purpose flour,  used 1  1/2 cups whole wheat flour and 1/2 cup all purpose.  This pizza dough is so easy as everything is made in the food processor and it makes a nice crisp whole wheat crust after rising for about an hour.

Vegetarian Low Fat Spinach Artichoke Pizza, by Katrina, Baking and Boys!

1 recipe whole wheat pizza dough (or regular dough, enough for a 14 inch pizza)

1/2 cup jarred Light Alfredo Sauce (I used Classico)

3 cloves garlic, finely chopped

1 tablespoon extra virgin olive oil

2 cups chopped fresh spinach (or more)

about 1/3 lb. fresh asparagus, cut on a diagonal in 1/2 inch size pieces

1  14 oz. can quartered artichoke hearts (I used about 3/4 of the can, add according to taste)

1 medium tomato, chopped

1 cup finely shredded mozzarella

1/4 cup finely shredded parmesan cheese

1-2 tablespoons chopped fresh basil

cornmeal, for sprinkling on the pizza stone

Make pizza dough, let it rise for about an hour .

Preheat oven to 425 degrees.  Preheat a pizza stone. Heat the olive oil in a 12-inch non stick skillet over medium heat.  Add the spinach and asparagus and saute for a minute or two.  Add the garlic and artichokes and saute for another 30 seconds or so.  Remove from heat and let it cool while you roll out the pizza dough.  Remove the stone from the oven and place the rolled out dough on it.  Spread the Alfredo sauce evenly over the dough.  Scatter the spinach mixture evenly over the sauce. 

Sprinkle both cheeses over the vegetables.  Then scatter the chopped tomato over the top.  Bake the pizza for 10-15 minutes (checking it every minute or two after 10 minutes).  Remove the pizza from the oven and sprinkle it with the chopped basil.  Slice with a pizza cutter. 

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I can hardly wait to have another slice of this pizza!

Here’s Kevin’s two calzones he made.  One was full of pepperoni, green peppers, jalapeno, cheese, etc. and the other had some leftover chicken fajita mixture with black beans, cheese, etc.

 

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Sam had his last day of preschool for the year.  We snapped a quick picture with his teacher, Mrs. Clark.

The other boys are counting down, four more days of school next week until they’re done!  Their last day of school will be Scott’s 13th birthday.  Oh boy, are we ready for a teenager?