Tuscan Roma Pizza #nationalcheeseday

It’s National Cheese Day and I can’t think of a better way to celebrate than with Tuscan Roma Pizza.  Not only is this pizza topped with the standard shredded mozzarella, but it also boasts a delicious homemade alfredo in place of the classic red sauce.

It’s a fantastic vegetarian pizza option and while certainly not low-cal, it’s worth the splurge!

Don't miss the other cheese-centric recipes today!

• Carlee from Cooking with Carlee: Bacon Bruschetta Cheese Ball
• Cindy from Cindy's Recipes and Writings: Beefy Bacon Mac and Cheese
• Camilla from Culinary Adventures with Camilla: Cheese, Please!
• Jolene from Jolene's Recipe Journal: Cheesy Black Bean Nachos
• Karen from Karen's Kitchen Stories: Dill and Cheddar Sourdough Bread
• Jade from Jonesin' For Taste: Easy Cheddar Thyme Twists
• Nichole from Cookaholic Wife: Ham and Broccoli Mac and Cheese
• Sue from Palatable Pastime: Hasselback Salad Caprese
• Coleen from The Redhead Baker: Honey, Basil, and Peach Baked Brie
• Christie from A Kitchen Hoor's Adventures: Parmesan Cheese Crisps

• Wendy from A Day in the Life on the Farm: Philly Cheesesteak Burgers

• Eileen from Everyday Eileen: Pimento Cheese Dip
• Amy of Amy's Cooking Adventures: Tuscan Roma Pizza

Tuscan Roma Pizza

Easy Pizza Dough

Alfredo

1 ½ tablespoons butter

1 clove garlic minced

1/3 cup milk or half and half

2/3 cup grated parmesan cheese

Dash freshly ground pepper

Spinach

½ tablespoon extra virgin olive oil

1 clove garlic

1 cup fresh spinach

To Top

3 cups shredded mozzarella cheese

1 roma tomato, sliced thin

Preheat oven with pizza stone (if using) to 425 degrees F.

To make the alfredo, melt the butter in a small saucepan over medium heat.  Add the garlic and cook for 30 seconds of until fragrant.  Add the half and half and heat to steaming.  Whisk in the parmesan.  Keep whisking until smooth.  Season with pepper.  Remove from heat and set aside.

To sauté spinach, heat the olive oil in a medium skillet over medium heat.  Add the garlic, cook for 30 seconds or until fragrant.  Add the spinach and cook until wilted.  Remove from heat and set aside.

Make dough.  Split into 3 rounds.  Roll out onto a cornmeal dusted pizza peel.

Spread 1/3 of the alfredo sauce over each dough circle.  Follow with spinach mixture, mozzarella, and roma tomatoes. 

Bake for 8-12 minutes or crust is lightly browned and cheese is melted.