On Sat 21 Jun 2008 12:06:43a, jmcquown told us...

> sf wrote:
>> On Fri, 20 Jun 2008 20:52:24 -0400, "jmcquown" >
>> wrote:
>>
>>> Papa John's has a Spinach
>>> Alfredo pizza available in some areas that is to die for; I want to
>>> try to re-create it at home but I can never count on how my own pizza
>>> crust will turn out. This is definitely in the plans.
>>
>> I can always count on my pizza dough, sooo.... how would you make the
>> spinach topping?
>
>
> Good question! Wish I had a good answer I'll be wanting some sort
> of nice smooth white cheese (alfredo) sauce as a base and it's not
> something I normally make. I'll be going through some cookbooks,
> Googling, probably asking here. Of course I could always just buy a jar
> of the stuff on the spaghetti sauce aisle Then I figure I'll top it
> with chopped fresh spinach leaves, garlic and mozzarella or a blend of
> mozz and parmesan. Of course the combination of toppings are are
> endless. Could include sliced mushrooms, sun-dried tomatoes, slices of
> artichoke hearts or bottoms...
>
> Jill

I know this isn't what you were served, but a couple of years ago we
stumbled onto an obscure little pizza place near Florence, AZ and had
excellent pizza. The owners had moved there from New York. Anyway, my
favorite pizza there was a "butter pizza" where the buttered crust was
covered with leaves of fresh spinach, thin slices of roma tomatoes, and
sliced garlic, and there were sizeable "blobs" of fresh ricotta. It was
delicious. There was just enough of everything. I'm not overly fond of
overloaded pizza.

--
Wayne Boatwright
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Saturday, 06(VI)/21(XXI)/08(MMVIII)
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This tag is devoid of any humor.
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