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1
Preheat the oven to 400 degrees.
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2
For the alfredo sauce.
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3
Melt the butter in a medium saucepan over medium-low heat.
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4
Add the minced garlic and saute for a minute.
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5
Add in flour and stir until it is evenly incorporated with the butter making a loose paste.
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6
Add in the half and half cream. Bring to a simmer over low heat, whisking constantly until thickened. Do not allow the sauce to boil.
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7
Simmer for minute or so over low heat stirring continuously until sauce is thick enough to coat the back of a wooden spoon.
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8
Mix in the mozzarella and parmesan cheeses stirring constantly to melt them evenly. Be sure to reserve the remaining mozzarella for the topping.
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9
Season with white pepper to taste.
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10
For the spinach topping.
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11
Squeeze as much of the water from the spinach as possible.
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12
Puree the pesto sauce and spinach together in a food processor until the pesto and spinach are combined. Scrape the sides and bottom of the food processor with a rubber spatula to ensure all the pesto is incorporated. The final product should be a paste that will hold a shape.
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13
Place the prepared pizza dough on a lightly oiled baking sheet or pizza stone.
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14
Spread the alfredo sauce evenly over the pizza dough.
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15
Spread the spinach/pesto mixture over the alfredo sauce.
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16
Top with the remaining mozzarella cheese.
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17
Bake for 20 minutes or until crust is brown and cheese is bubbly.
