Smoked Gouda Spinach Pizza

Name: Smoked Gouda Spinach Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 pieces.
Cuisine: Italian Pizza Recipes
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

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

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

Directions

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.
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.
Bake for 10-15 minutes or until crust and cheese are lightly browned.

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.

Check out our top 10 pizza recipes.

Nutrition Facts

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

Originally published as Smoked Gouda Spinach Pizza in Taste of Home April/May 2009

Reviews

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Average Rating:

JDelehant

Nov 9, 2015

Very delicious! Great flavor! Love the Italian chicken sausages on there! Better than some of the gourmet pizza that we have had out. The only modification I did was to make my own pizza crust. One of the reviewers mentioned a bitter taste. I used Prego Homestyle Alfredo sauce and did not have any problems, but I agree with her in that some of the store bought alfredo sauces do have strange after tastes.
serinda12

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.
hspin

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.
debnbrian

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.
arringtonborn

Nov 25, 2012

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

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.
LKAM

Apr 26, 2009

I used my own homemade crust, otherwise followed the recipe. Everyone gave it a thumb's up and there wasn't a crumb left for us either.
jcoquillard

Apr 15, 2009

I would use fresh basil instead of spinach.