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Smoked Gouda Spinach Pizza

"My daughter actually created this savory gouda and spinach pizza recipe as an appetizer. There's never a crumb left!"—Marie Hattrup, Sparks, Nevada
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.

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    Reviews

    Click stars to rate
    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.

    • nancyakastella
      Dec 8, 2012

      No comment left

    • arringtonborn
      Nov 25, 2012

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

    • marie.steere
      Feb 21, 2010

      No comment left

    • 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.

    • Carrie_J85
      May 12, 2009

      No comment left

    • 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.