I first saw this pizza earlier this year and knew I wanted to make it. The combination of spinach and broccoli with a white sauce on pizza sounded pretty tasty to me. Since broccoli is the husband’s favorite vegetable, I knew he’d be on board with this pizza too.
This recipe comes from Pink Parsley who adapted it from Annie’s Eats. I again used a thin cracker crust for this pizza since the husband and I enjoyed it so much the last time we made it. This time we let it sit for much longer. The recipe calls for 24 hours, ours was probably more like 20 hours though.
I made the white sauce as directed in the recipe while the husband rolled out the dough. We remembered to dock the crust this time which helped. I brushed the edge with olive oil, spread on the sauce, and topped it with the broccoli, spinach, mozzarella, and cheddar.
It cooked for about 12 minutes at 450 F in the toaster oven. It’s important to cook this dough long enough in order for the crust to crisp up nicely. It’s amazing what a difference there is if you pull it out just a couple of minutes too soon.
We both really liked this pizza. The sauce was wonderful and I liked the roasted flavor of the broccoli. Added bonus, you can feel somewhat healthy while eating it since it’s full of vegetables! Both the husband and I agreed that we will be making it again sometime.
The best part of using this dough is that it makes enough for an extra, mini pizza. We couldn’t agree on what to do with it so I put butter and cinnamon and sugar on my half and the husband put peanut butter and jelly on his. Both were pretty tasty. We forgot to dock them so they puffed up quite a bit in the oven.