This recipe captures the essence of California Pizza Kitchen’s White Pizza, featuring a creamy garlic sauce, melty cheeses, and fresh spinach.
Ingredients:
For the Dough:
- 1 (1/4 teaspoon) packet active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (105°F to 115°F)
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 2 tablespoons olive oil
- 1 teaspoon salt
For the Garlic Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Toppings:
- 1 pound fresh spinach, washed and dried
- 1 tablespoon olive oil
- 1/2 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Gruyere cheese (optional)
- 1/4 cup chopped fresh parsley (optional)
- Red pepper flakes (optional)
Instructions:
Make the Dough:
- In a large bowl, combine yeast, sugar, and warm water. Let sit for 5 minutes, until the yeast becomes foamy.
- Stir in flour, olive oil, and salt until a shaggy dough forms. Turn dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Make the Garlic Sauce:
- In a small saucepan, heat olive oil over medium heat. Add garlic and cook for 30 seconds, until fragrant. Be careful not to burn the garlic.
- Stir in heavy cream and Parmesan cheese. Bring to a simmer, then reduce heat and cook for 2 minutes, until slightly thickened. Season with salt and pepper to taste.
Prepare the Toppings:
- Heat olive oil in a large skillet over medium heat. Add spinach and cook for 2-3 minutes, until wilted. Remove from heat and squeeze out any excess moisture.
Assemble and Bake the Pizza:
- Preheat oven to 450°F (230°C). Lightly grease a baking sheet or pizza stone.
- Punch down the dough and roll it out on a lightly floured surface into a 12-inch circle. Transfer dough to the prepared baking sheet.
- Spread garlic sauce evenly over the dough, leaving a 1-inch border around the edge.
- Top with spinach, feta cheese, mozzarella cheese, and Gruyere cheese (if using).
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Serve:
- Let the pizza cool for a few minutes before slicing. Garnish with chopped fresh parsley and red pepper flakes (optional).
Tips:
- For a crispier crust, preheat your baking sheet or pizza stone in the oven for 15 minutes before baking the pizza.
- You can substitute store-bought pizza dough for this recipe.
- Feel free to add other toppings to your liking, such as sliced mushrooms, caramelized onions, or roasted red peppers.
- Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) until warmed through.
