Aegean Pizza


This mouth-watering Mediterranean feast starts with velvety Alfredo Sauce, thick with butter, cream, Parmesan and garlic. Then comes fresh spinach, black olives, tomatoes and mmm... Prosciutto, Bocconcini cheese, and crumbled Gorgonzola. As the Greeks say, you can never be too rich...


YIELD: 1 10" (25 cm) Pizza (6 slices)


Ingredients: Imperial Metric
Prepared pizza dough 1 lb 454 g
Saucemaker Salsa Sauce or Saucemaker Pizza Sauce 1/4 cup 60 mL
Saucemaker Alfredo Sauce or Saucemaker Alfredo Sauce - Classic 1/4 cup 60 mL
Spinach, cooked 1/2 cup 125 mL
Black olives 6 pitted 125 mL
Yellow tomato, sliced 1 1
Prosciutto ham, sliced into matchsticks 1/4 cup 60 mL
Gorgonzola cheese, crumbled 1/3 cup 75 mL
Buffalo or Bocconcini cheese, sliced 1/3 cup 75 mL
Sprig of rosemary 2 2

Method:

  1. Pull and stretch dough to fit 15" x 10" (40 cm x 25 cm) or 10" (25 cm) pizza pan. Brush with 1 tsp (5 mL) vegetable oil.
  2. Combine Saucemaker Pizza Sauce or Saucemaker Salsa Sauce with Saucemaker Alfredo Sauce or Saucemaker Alfredo Sauce - Classic.
  3. Spread sauce mixture thinly over pizza dough.
  4. Top with cooked spinach, sliced tomatoes, olives and prosciutto ham.
  5. Sprinkle with sliced bocconcini and crumbled gorgonzola.
  6. Place in wood burning pizza oven at 425F (220C) for 10 minutes, until cheese has melted.
  7. Decorate with rosemary before serving.

TIP: Give a unique twist to your pizza dough by adding dry or fresh herbs and Parmesan cheese to the pizza dough before baking!