Every college town is supposed to boast delicious pizza, but I really only had one pizza place that I liked while at IU – Mother Bear’s.  So, when I saw this pizza on Annie’s Eats which was inspired by their pizza; I knew it would make it menu in short order.  Well it did, and it was delicious so I’m finally getting around to blogging about it so you all can try it too!

“Spinoccoli” Pizza

White sauce:

  • 1 tbsp. butter
  • 1 tbsp. flour
  • ¾ cup heavy cream or half-and-half
  • 1 clove garlic, smashed
  • Salt and pepper, to taste
  • 6 tbsp. freshly grated Parmesan cheese

Pizza:

  • Pizza dough
  • Olive oil, for brushing
  • ½ cup packed baby spinach leaves, torn
  • 1 cup very small broccoli florets
  • 2 oz. shredded mozzarella cheese
  • 2 oz. shredded cheddar cheese
  • Grated Parmesan

Preheat oven with pizza stone inside to 500 degrees.  (You want to heat the oven for at least 30 minutes if possible.)

White sauce: Melt butter in a small saucepan over medium-high heat.  Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute.  Whisk in the heavy cream and garlic, and season with salt and pepper to taste.  Cook, stirring frequently, until the mixture thickens and bubbles.  Remove from the heat and whisk in the grated Parmesan until completely melted and smooth.  Discard the garlic clove.

This makes more sauce than you’ll need, but I took Annie’s advice and used it as a dipping sauce for my crust.

Pizza: Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust.  Sprinkle the torn spinach leaves over the white sauce.  Evenly distribute the broccoli florets over the dough.  Layer evenly with the shredded mozzarella and cheddar cheeses.  Finish with additional grated Parmesan, if desired.  Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Source: Annie’s Eats, inspired by Mother Bear’s Pizza

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