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Spinach Carbonara Pizza

shorelinecef

Novice Member
Jun 8, 2009
32
1
Has anyone tried making the Spinach Carbonara Pizza? :confused:
It looks delicious, but fresh spinach has been recalled in my area. Anyone had any luck using frozen spinach? I think it would be a great recipe to offer through the holidays as it seems to be one that could convert to an appetizer fairly easily.
Thanks in advance, everyone!
 

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,376
31
Has anyone tried making the Spinach Carbonara Pizza? :confused:
It looks delicious, but fresh spinach has been recalled in my area. Anyone had any luck using frozen spinach? I think it would be a great recipe to offer through the holidays as it seems to be one that could convert to an appetizer fairly easily.
Thanks in advance, everyone!

I love this recipe! Yes, you can make it w/ frozen spinach! I've done it several times for here at home. It's my 5 yr old's favorite pizza!

Make sure you drain/squeeze all of the liquid from the spinach, and then heat it with the garlic in the batter bowl. You don't necessarily need to do this step, but it mellows the flavor of the garlic. (DS won't eat it if the garlic is too overpowering)
One really great way to get the liquid out of the spinach is to use the Salad Spinner, if you have it. Line the small bowl with 2-3 sheets of paper towel, put the spinach in there, and spin away!
 

chefcharity

Advanced Member
Oct 27, 2008
701
0
One really great way to get the liquid out of the spinach is to use the Salad Spinner, if you have it. Line the small bowl with 2-3 sheets of paper towel, put the spinach in there, and spin away!

Thanks for this tip! I had never thought of using the salad spinner. I make a spinach dip and always just pat it dry with paper towels. I never get all the moisture out, so I'll try the spinner. Thanks!
 

ChefPaulaB

Veteran Member
May 19, 2008
1,386
1
I love the Spinach Carbonara Pizza! And so far everyone that I've made it for has loved it too! It's been a while since I've made it but there are a couple things... don't use the total amount of sauce, it is way too much, and it was easier to spread the spinach if you mix it with the sauce first and then spread them together. Either way it tastes great, just makes it easier to spread. Enjoy!
 
Mar 4, 2009
255
0
I made the spinach carb pizza for my family the other night. They are my guinea pigs before I offer it to my hosts. While I think it looked delicious and beautiful, It got thumbs down from my family. I was really disappointed because I thought it would be a WOW dinner! I found that 1 full cup of alfredo sauce was a bit to much. I used the Ragu al fredo sauce in the jar. It was so overwhelmingly salty, totally took away the other flavors. I also used the frozen spinach and pressed it in the 7'" strainer to get all the water out. I think I am going to try a different brand al fredo sauce next time, maybe Bertolli. I want to compare the sodium content to other brands. I may also try it with chopped brocolli and pepers too. The first time I make a recipe, I always follow the directions exactly. Then If I don't love it I tweak it up a bit till I get it just right. I really think it was the al fredo sauce that ruined it.
Curious to know what other brands you use.!
When I am doing a cooking show, I like to use as many products that I can.
But when I am home, I can always find a way to make it easier. For one- the bacon you could either buy pre-cooked or just cook it in the microwave them chop it up, instead of cutting it and having a pan to wash.
 

ChefPaulaB

Veteran Member
May 19, 2008
1,386
1
I made the spinach carb pizza for my family the other night. They are my guinea pigs before I offer it to my hosts. While I think it looked delicious and beautiful, It got thumbs down from my family. I was really disappointed because I thought it would be a WOW dinner! I found that 1 full cup of alfredo sauce was a bit to much. I used the Ragu al fredo sauce in the jar. It was so overwhelmingly salty, totally took away the other flavors. I also used the frozen spinach and pressed it in the 7'" strainer to get all the water out. I think I am going to try a different brand al fredo sauce next time, maybe Bertolli. I want to compare the sodium content to other brands. I may also try it with chopped brocolli and pepers too. The first time I make a recipe, I always follow the directions exactly. Then If I don't love it I tweak it up a bit till I get it just right. I really think it was the al fredo sauce that ruined it.
Curious to know what other brands you use.!
When I am doing a cooking show, I like to use as many products that I can.
But when I am home, I can always find a way to make it easier. For one- the bacon you could either buy pre-cooked or just cook it in the microwave them chop it up, instead of cutting it and having a pan to wash.

I agree, it is waaaay too much sauce! It is too overwhelming, but it you cut the sauce back it is really good, I think that I've used both of those brands... also used a flavored alfredo sauce once and that was good (roasted red pepper maybe?:confused:), I think the key is just cutting back on it... My husband liked it, my kids did not, but they are pretty fussy. I tried it with turkey bacon once to try to skinny it up and it just wasn't the same.
 

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,376
31
I made the spinach carb pizza for my family the other night. They are my guinea pigs before I offer it to my hosts. While I think it looked delicious and beautiful, It got thumbs down from my family. I was really disappointed because I thought it would be a WOW dinner! I found that 1 full cup of alfredo sauce was a bit to much. I used the Ragu al fredo sauce in the jar. It was so overwhelmingly salty, totally took away the other flavors. I also used the frozen spinach and pressed it in the 7'" strainer to get all the water out. I think I am going to try a different brand al fredo sauce next time, maybe Bertolli. I want to compare the sodium content to other brands. I may also try it with chopped brocolli and pepers too. The first time I make a recipe, I always follow the directions exactly. Then If I don't love it I tweak it up a bit till I get it just right. I really think it was the al fredo sauce that ruined it.
Curious to know what other brands you use.!
When I am doing a cooking show, I like to use as many products that I can.
But when I am home, I can always find a way to make it easier. For one- the bacon you could either buy pre-cooked or just cook it in the microwave them chop it up, instead of cutting it and having a pan to wash.



The Ragu is VERY salty, I agree. I like Bertolli, or Classico, but my favorite is the refrigerated one - Buitoni...or something like that. (it's in the case with the refrigerated pastas) It's also very simple & quick to make an alfredo sauce too.
 
Oct 29, 2009
6
0
Does anyone have a recipe for an easy alfredo sauce? Maybe that could show off more products?
 

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,376
31
Does anyone have a recipe for an easy alfredo sauce? Maybe that could show off more products?

Here is one that I've used - I think it's from Allrecipes.com....It seems like I've used one from there too that calls for cream cheese, although a cream cheese one wouldn't be as authentic. (lower in calories though!)


Ingredients

* 1/4 cup butter
* 1 cup heavy cream
* 1 clove garlic, crushed
* 1 1/2 cups freshly grated Parmesan cheese
* 1/4 cup chopped fresh parsley

Directions

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
 
Jul 24, 2009
243
0
  • #10
Yup I made it last week. Everyone loved it, but it had too much sauce as others have said. Next time I will cut WAAAAY back :)
 

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