1/2 cup sliced fresh mushrooms
1 tablespoon olive oil
2 cups fresh baby spinach
Pinch each of salt and pepper
2 tablespoons butter, cubed
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 1/2 ounces Parmesan cheese, grated and divided (1/2 cup)
1 pound (16 ounces) fresh or frozen pizza dough, thawed
Cornmeal for dusting
3 ounces Mozzarella cheese, shredded (3/4 cup)
1 1/2 ounces Asiago cheese, shredded (1/2 cup)
1/4 cup oil-packed sun dried tomatoes, drained and chopped
1/4 cup chopped water-packed artichoke hearts, rinsed and drained
1 Place pizza stone on lower rack in a cold oven. Heat oven to 500°F. Bake stone for 1 hour.
2 Reduce heat to 475°F.
3 Meanwhile, sauté mushrooms in olive oil in large skillet over medium-high heat until just tender, about 5 minutes.
4 Reduce heat to medium. Add spinach; season with salt and pepper. Cook and stir until spinach is wilted. Set aside.
5 Melt butter in small saucepan over medium-low heat. Add garlic and red pepper flakes; cook and whisk for 1 minute. Whisk in flour until combined. Gradually whisk in cream.
6 Bring to a boil; cook and whisk for about 2 minutes or until thickened. Reduce heat to low; gradually whisk in 1/4 cup parmesan until melted. Remove from the heat.
7 Roll out pizza dough into a 12-inch circle, about 1/4-inch thick, on lightly floured waxed paper.
8 Dust pizza peel with cornmeal; transfer dough onto pizza peel.
9 Spread Alfredo sauce on dough to within 1 inch of edges. Sprinkle with the mozzarella, asiago and remaining parmesan.
10 Top with reserved mushroom mixture, sun-dried tomatoes and artichoke hearts.
11 Carefully transfer to pizza stone. Bake for 10-12 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from oven; transfer to cutting board.
12 Cool slightly before cutting.