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Smoked Gouda Spinach Pizza

6 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Marie Hattrup, Sonoma, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

"My daughter actually created this savory gouda and spinach pizza recipe as an appetizer. There's never a crumb left!"—Marie Hattrup, Sparks, Nevada

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Test Kitchen Tips
  • Using baby spinach saves prep time because you don’t have to remove the tough stems of mature spinach. Some people prefer baby spinach’s tender texture in salads.
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
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    • Test Kitchen Approved

    Smoked Gouda Spinach Pizza

    6 reviews
    Prep Time 20 min
    Cook Time 10 min
    Yield 10 pieces

    Ingredients

    • 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 shredded smoked Gouda cheese
    Text Ingredients

    Directions

    1. Unroll dough into a greased 15x10x1-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.

    Nutrition Facts

    1 piece: 288 calories, 14g fat (8g saturated fat), 56mg cholesterol, 706mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 16g protein.

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