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.
- 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.
- Meanwhile, sauté mushrooms in olive oil in large skillet over medium heat until just tender, about 5 minutes. Add spinach; season with salt and pepper. Cook and stir until spinach is wilted. Set aside.
- 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 stir in 1/4 cup parmesan until melted. Remove from heat.
- 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.
- 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.
Any brand of Wisconsin parmesan, mozzarella or asiago cheese can be used.
In Wisconsin, cheesemakers age asiago to develop sharper flavors that resemble a cross between aged cheddar and parmesan.