Wednesday, June 05, 2013

The Kindest Cut: Veggie Alfredo Pizza

If you're a pet-owner you're probably familiar with that look of resignation your loved one gets when they know they're stuck.  We usually see this during trips to the vet, or when we drop Thatdog off for boarding.

Thatbaby has proven that he is equally adept at that sad sad look of resignation when we took him for a haircut this weekend.

He was very excited to get there and sit in the car.  And then, seconds after he was seated, it all sunk in.  And we were treated to cries and pleas of "up up! all done!"  And then came the silence.  The downturned eyes.  That face that let us know, he knew - there was no escape. 

Luckily, haircuts are over almost as soon as they begin, and he was back to his normal self relatively soon after we got home.  (Well, after his nap - but technically that was after we got home)

Thatbaby was much better with a different kind of cut - the kind that separates a pizza into slices! We all like that kind of cut.  I especially like it when that cut makes slices covered in veggies.  Thatboy likes his covered in meats, but he'll make an exception from time to time. It's been ages since I've made fettuccine alfredo, but when I used to make it, I loved to add veggies to that too.  Maybe to counteract the heaviness of the sauce?   The idea translates well into a pizza.  This is a vegetarian version, but you could add chicken if you want it meatier.
Veggie Alfredo Pizza
1 Tbsp butter
1 Tbsp flour
1 cup milk
1/2 cup mascarpone
1/4 cup parmesan
1 broccoli crown, chopped
4oz artichoke hearts
1 bunch of spinach, chopped
1 Tbsp sundried tomatoes, chopped 
8 oz fresh mozzarella, sliced
  1. Preheat oven to 425.  Roll out pizza dough and par-bake for 10 minutes.
  2. While pizza dough is baking, melt the butter in a skillet.
  3. Add the flour, whisking until smooth.  Cook for 1 more minute, until a nice paste forms.
  4. Slowly add the milk, whisking to combine.  Bring the mixture to a boil, then lower heat and cook until thick and bubbly.
  5. Remove from the heat and stir in the mascarpone and parmesean, stirring until the mascarpone is melted into the sauce.
  6. Use this sauce to top the parbaked pizza dough.
  7. Spread the broccoli, artichoke, spinach, and sundried tomatoes over the sauce.
  8. Place the mozzarella over the veggies and return the pizza to the oven.  Bake for another 10 minutes or until cheese is golden and bubbly.


  1. I like that kind of cut too!

  2. I am planning on making something similar to this this weekend! Great minds. :)

    I remember my brother making that same face during haircuts...