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Smoked Gouda Spinach Pizza Recipe
Smoked Gouda Spinach Pizza Recipe photo by Taste of Home

Smoked Gouda Spinach Pizza Recipe

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"My daughter actually created this savory pizza recipe as an appetizer. There's never a crumb left!" Marie Hattrup Sparks, Nevada
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 pound sliced fresh mushrooms
  • 1 small red onion, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup Alfredo sauce
  • 1/2 teaspoon dried thyme
  • 1 package (6 ounces) fresh baby spinach
  • 1/2 pound fully cooked Italian chicken sausage links, sliced
  • 2 cups (8 ounces) shredded smoked Gouda cheese

Nutritional Facts

1 piece equals 288 calories, 14 g fat (8 g saturated fat), 56 mg cholesterol, 706 mg sodium, 24 g carbohydrate, 2 g fiber, 16 g protein.


  1. Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned.
  2. Meanwhile, saute mushrooms and onion in butter in a large skillet until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese.
  3. Bake for 10-15 minutes or until crust and cheese are lightly browned. Yield: 10 pieces.
Originally published as Smoked Gouda Spinach Pizza in Taste of Home April/May 2009, p58

Nutritional Facts

1 piece equals 288 calories, 14 g fat (8 g saturated fat), 56 mg cholesterol, 706 mg sodium, 24 g carbohydrate, 2 g fiber, 16 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Nov. 11, 2014

"Tough to rate something I couldn't get the kids to even try. This recipe is definitely not kid friendly if you have picky eaters, or even regular eaters. My husband and I thought it was okay, but we would have preferred shredded or cooked chicken instead of the chicken sausage."

Reviewed Jul. 17, 2014

"I'm a little conflicted on how to rate this. I could barely eat this because of the bitter aftertaste, however, it could have been due to the Alfredo sauce that I chose. I used Emeril'S 4 Cheese Alfredo."

Reviewed Dec. 10, 2012

"I made this recipe today for supper and was given a thumbs up. They weren't sure what to think when I served it, but were pleasantly surprised by the nice blend of flavors."

Reviewed Nov. 25, 2012

"DELICIOUS! A nice change from the usual tomato based pizza. Definitely a keeper."

Reviewed May. 31, 2009

"I made this pizza & the smoked gouda did not melt. It got crunchy & resembled shredded plastic. I followed directions exactly. Got my cheese at grocery specialty cheese shop. Melted chesse in above picture is yellow in color, smoked gouda is white? Did I get wrong cheese or was another cheese used above? Colby, Colby/Jack or perhaps Cheddar/Jack."

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