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Sausage and Spinach Alfredo Pizza
Full of good-for-you ingredients that taste great.
1 (12-inch) pizza
15 to 18 minutes
3/4 cup whole wheat flour
2 tablespoons flax seed
1 envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
3/4 cup very warm water (120 to 130°F)*
3 tablespoons oil
1 to 1-3/4 cups all-purpose flour
1/2 cup reduced fat Alfredo sauce
1 cup Jimmy Dean Turkey Hearty Sausage Crumbles
1/2 cup roasted red bell pepper strips, well drained
1 packed cup fresh spinach leaves
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded part-skim mozzarella cheese
Preheat oven to 425°F.
Combine whole wheat flour, flax seed, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining all-purpose flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest for 10 minutes.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Spread with Alfredo sauce. Top with sausage, red bell pepper strips and spinach. Sprinkle with Italian herb seasoning and garlic and then cheese.
Bake on lowest oven rack for 15 to 18 minutes, until cheese is bubbly and crust is browned.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.