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1
For the garlic Alfredo sauce: Melt the butter in a microwave safe bowl.
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2
Whisk in all additional ingredients and refrigerate, tightly covered, until ready to use.
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3
Leftovers should be used within 3 days.
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4
For the pizza: With a pizza stone situated in the bottom third oven the oven, preheat the oven as high as you can get it.
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5
We use a 500 degrees F setting on our oven.
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6
Lightly flour your work surface.
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7
Form your pizza dough into a ball by gently stretching the top of the dough underneath itself.
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8
Place the dough on the floured work surface and pat it out gently with your hands into a disc shape until you cannot make it any wider.
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9
Flour a rolling pin and gently roll the pizza dough out.
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10
This works best if you look at the pizza dough as a clock.
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11
Start rolling from the center of the circle toward 12 oclock, rotate your pin and roll from the center to 3 oclock, then from the center to 6 oclock, and so forth, ending back at 12 oclock.
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12
Do this until you have a circle that is about 10-inches in diameter.
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13
Sprinkle a pizza peel generously with semolina flour or cornmeal.
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14
Carefully transfer the dough to the peel.
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15
Shake gently to be sure no part of the dough sticks.
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16
This is crucial.
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17
You will be shaking the peel gently after each addition of toppings to make sure the dough can still move freely.
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18
If at any point the dough sticks, gently lift the offending area and throw a bunch of semolina or cornmeal under it.
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19
Spread the garlic Alfredo sauce over the dough to within a 1/2-inch of the edges.
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20
Shake the dough to make sure its not stuck.
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21
Sprinkle most of the grated cheese, reserving about 1/4 cup, over the garlic Alfredo sauce.
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22
Pull off peanut-in-the-shell sized hunks of spinach and dot them over the cheese.
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23
If using the onions and anchovies, pull the onions into individual pieces and distribute them and the anchovies evenly over the top.
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24
Toss the reserved 1/4 cup of mozzarella cheese over the top.
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25
Gently shake the pizza to make sure its not stuck.
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26
Open your oven, position your peel over the back edge of the pizza stone.
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27
Flick your wrist to get the dough moving, pulling the peel back as you transfer the dough to the stone.
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28
Shut the oven and let the pizza bake on the stone for 8-10 minutes, or until the crust is the desired colour and the cheese is melted and bubbly with golden brown or charred areas.
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29
Slip the peel back under the pizza and give a little jerk to move it safely onto the peel.
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30
Transfer the cooked pizza onto a cutting board and let it rest 3-5 minutes before slicing.
