Spinach, Apple & Smoked Gouda Pizza with Parmigiano Reggiano Balsamic Glaze
This is a unique flavor combo that makes a great light pizza, or add meat of choice to make it heartier. See notes and options at the end of the recipe
Ingredients
- 1 pizza crust*
- 1 apple, sliced
- 2 cups baby spinach leaves
- 4-6 slices smoked Gouda
- 3/4 cup Alfredo sauce
- 3 oz bleu cheese crumbles optional
- Parmigiano Reggiano Balsamic Glaze**
- shredded Parmesan for garnish optional
Instructions
- Prepare pizza crust depending on how you will cook the pizza. If cooking on a grill roll out dough to form crust and transfer to a pizza peel. If using refrigerated dough or crescent roll dough and cooking the pizza in the oven, place dough on a parchment lined baking sheet, and cook in a 400 degree oven for 6-8 minutes until it begins to set up and start to turn golden.
- Spread crust with Alfredo, leaving a 1/2" border.
- Press spinach leaves into sauce and top with apple slices
- Sprinkle with bleu cheese if desired
- Top with smoked Gouda slices either whole of torn
- Cook on hot grill on a pizza stone {time will depend on grill temperature} or bake in oven. If you have precooked your crust, return topped crust to 400 degree oven for 10-12 minutes.
- Drizzle with Balsamic Parmesan glaze and cut into pieces to serve
Notes
*use raw pizza dough, refrigerated pizza dough in a can, crescent rolls or sheet, or prepared crust like Boboli
Cooking time will depend on method, pizza oven, grill, or oven
**You can use any balsamic glaze you like and add your own shredded Parmesan if desired.
Variations
Substitute pear slices for apple if desired
Add prosciutto, ham, cooked bacon or sausage, or cooked chicken for a heartier pizza