Try Our Delicious Spinach Carbonara Pizza with Frozen Spinach

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Discussion Overview

This thread centers around the Spinach Carbonara Pizza, particularly the use of frozen spinach in light of fresh spinach recalls. Participants share their experiences with the recipe, including tips for preparation and feedback on flavor and sauce quantities.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses enthusiasm for the Spinach Carbonara Pizza and mentions that it is a favorite among their family.
  • Another participant shares their experience of using frozen spinach and emphasizes the importance of draining it properly to avoid excess moisture.
  • Several users mention that the amount of alfredo sauce can be overwhelming, with some suggesting that reducing the sauce improves the dish.
  • One participant notes that they found the Ragu alfredo sauce too salty and plans to try different brands, including Bertolli.
  • Another participant shares a recipe for an easy homemade alfredo sauce, highlighting its potential to showcase more products.
  • Some participants discuss variations to the recipe, including the possibility of adding other vegetables like broccoli and peppers.

Areas of Agreement / Disagreement

There is a general agreement among participants that the amount of sauce can be excessive, with multiple users suggesting that reducing it enhances the flavor. However, opinions on specific brands of alfredo sauce and personal preferences vary.

Contextual Notes

Participants share personal experiences and adjustments made to the recipe based on family preferences and cooking practices. The discussion reflects a variety of cooking styles and product choices among consultants.

Who May Find This Useful

This thread may be of interest to Pampered Chef consultants looking for insights on the Spinach Carbonara Pizza and tips for using frozen spinach, as well as those seeking alternatives for alfredo sauce.

S
shorelinecef
Messages
32
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!
 
shorelinecef said:
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!
Click to expand...

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!
 
ChefBeckyD said:
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!
Click to expand...

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!
 
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!
 
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.
 
lisasfuncooking said:
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.
Click to expand...

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.
 
lisasfuncooking said:
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.
Click to expand...



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.
 
Does anyone have a recipe for an easy alfredo sauce? Maybe that could show off more products?
 
chrissiemcneil said:
Does anyone have a recipe for an easy alfredo sauce? Maybe that could show off more products?
Click to expand...

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.
 
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 :)
 

Frequently Asked Questions

What ingredients do I need to make the Spinach Carbonara Pizza?

To make the Spinach Carbonara Pizza, you will need frozen spinach, pizza dough, Alfredo sauce, mozzarella cheese, cooked bacon or pancetta, garlic, and Parmesan cheese. You can also add optional toppings like red pepper flakes or fresh herbs for extra flavor.

How do I prepare the frozen spinach for the pizza?

To prepare the frozen spinach, simply thaw it in the microwave or by leaving it in the refrigerator overnight. Once thawed, drain any excess water and squeeze out moisture using a clean kitchen towel or paper towels to prevent a soggy pizza.

Can I use a different type of cheese for the Spinach Carbonara Pizza?

Yes, you can substitute mozzarella cheese with other types of cheese such as provolone, gouda, or a blend of Italian cheeses. Just keep in mind that different cheeses may alter the flavor and texture of the pizza.

How long does it take to cook the Spinach Carbonara Pizza?

The Spinach Carbonara Pizza typically takes about 15-20 minutes to bake in a preheated oven at 425°F (220°C). Keep an eye on it and remove it once the crust is golden brown and the cheese is bubbly.

Can I make the Spinach Carbonara Pizza ahead of time?

Yes, you can prepare the pizza ahead of time by assembling it and storing it in the refrigerator for a few hours before baking. Alternatively, you can freeze the assembled pizza and bake it directly from frozen, adding a few extra minutes to the cooking time.

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