Spinach and Mushroom Alfredo Pizza

Better than takeout! The simple-to-prepare Alfredo sauce will make a lasting impression at your next pizza party. Keep copies of the recipe on hand; your guests will want to make it, too.

Wisconsin Cheese Spinach and Mushroom Alfredo Pizza Recipe
Active Time
45 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago, Mozzarella or Parmesan can be used in this recipe.


  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 large skillet over medium-high heat until just tender, about 5 minutes. Reduce heat to medium. Add spinach; season with salt and pepper. Cook and stir until spinach is wilted. Set aside.
  3. Melt butter in small saucepan over medium-low heat. Add garlic and red pepper flakes; cook and whisk for 1 minute. Whisk in flour until combined. Gradually whisk in cream. Bring to a boil; cook and whisk for about 2 minutes or until thickened. Reduce heat to low; gradually whisk in 1/4 cup parmesan until melted. Remove from the heat.
  4. Roll out pizza dough into a 12-inch circle, about 1/4-inch thick, on lightly floured waxed paper. 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 reserved mushroom mixture, sun-dried tomatoes and artichoke hearts. 
  5. Carefully transfer to pizza stone. Bake for 10-12 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from oven; transfer to cutting board. Cool slightly before cutting.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

In Wisconsin, cheesemakers age asiago to develop sharper flavors that resemble a cross between aged cheddar and parmesan.

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