Spinach and Mushroom Alfredo Pizza

Instructions

1. Place pizza stone on lower rack in a cold oven. Heat oven to 500°F. Bake stone for 1 hour. Reduce heat to 475°F.
2. Meanwhile, sauté mushrooms in olive oil in a large skillet over medium-high heat for 5-6 minutes until crisp-tender. Reduce heat to medium. Add spinach, salt and pepper; cook and stir for 1-2 minutes or until spinach is wilted. Set aside.
3. Melt butter in a small saucepan over medium-low heat. Add garlic and red pepper flakes; cook and stir for 1 minute. Stir in flour until combined. Gradually stir in cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low. Gradually stir in 1/4 cup parmesan until melted. Remove from the heat.
4. Roll out pizza dough on lightly floured waxed paper to a 12-inch circle, about 1/4-inch thick. Dust pizza peel with cornmeal; transfer dough onto pizza peel. Spread Alfredo sauce on dough to within 1 inch of edges. Sprinkle with the mozzarella, asiago and remaining parmesan. Top with the sun-dried tomatoes, artichoke hearts and reserved mushroom mixture.
5. Carefully transfer dough to a pizza stone. Bake for 10-12 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from the oven; transfer pizza to a cutting board. Cool slightly before cutting.