White Pizzas with Spinach, Mushroom & Shallots

I made this one up all on my very own and I think it was pretty damn good. So good, I'm not even going to try to be funny about it. Mostly because there is still some left & I'm trying to hurry through my blogging so I can go eat more.

I used pre-made pizza crusts for this one. I got whole wheat min-pizza sized ones from Sunflower Market. This will make 4 mini pizzas or one medium sized pizza. If you make your own crust, maybe par-bake it first.


White Pizzas with Spinach, Mushroom & Shallots




4 mini whole wheat pizza crusts
1 cup baby portabella mushrooms, sliced
4-5 handfuls of spinach, pat dry & torn up
1 or 2 shallots, sliced very thin (I only had one but was wishing for 2)
1 recipe Garlic Peppercorn White Sauce

Make the sauce first.

Garlic Peppercorn White Sauce
1/2 head of garlic
1 TBS olive oil
2 TBS Earth Balance, or other vegan butter
1 1/2 Cups unsweetened almond milk
1 1/2 TBS all-purpose flour
1 tablespoon ground mixed peppercorns
1 pinch ground nutmeg

1)Preheat the oven to 325 degrees F . Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.

2)Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin, and mash. Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.

Preheat oven to 350.

1) Spread a very thin layer of sauce on each pizza crust. You'll need most of the sauce for the top later.

2) Layer shallot slices and spinach onto the pizzas.

3) Place the mushrooms on top of the spinach. Try to cover the spinach with mushrooms as completely as you can, or it will burn.

4) Bake at 350 on a pizza stone or baking sheet for about 12-15 minutes.

5) Leave the sauce on very low heat while the pizzas are cooking. If it thickens up too much, you can add a little more almond milk, flour, and butter (as well as seasonings if needed) to thin it out. Just put VERY small amounts in, stirring and tasting as you go.

5) Remove from oven. Drizzel each pizza with remaining sauce. Let stand for 5 minutes, slice up, & eat!