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Double Stuffed Pizza

  • 2 (16 ounce) MaMa LaRosa doughball
  • ¼ cup olive oil
  • 1 cups portabella mushrooms, sliced
  • 4 ounces fresh spinach
  • 6 cloves roasted garlic, mashed
  • 3 cups Alfredo sauce
  • 1 cup Asiago cheese, shredded
  • 1 cup Fontina cheese, shredded
  • 1 ½ cup Mozzarella chesse, shredded
  • ½ cup Parmigiano-Reggiano cheese, shredded ⅛″

Allow pizza dough to thaw overnight per case directions. Roll out one crust to 14″ and place on a pizza screen or pan. Sautee mushrooms in olive oil until tender and add spinach and garlic. Cook until spinach is wilted. Mix together the Asiago, Fontina and Mozzarella cheeses. Spread Alfredo sauce evenly on top of crust and add spinach mixture. Spread cheese mix over the top of the spinach. Roll second crust to 16″ and lay over the bottom layers. Roll the edges under and crimp slightly to seal. Cut 4 slits in the top crust to allow steam to escape. Bake at 450°F until crust is golden brown, 12–18 minutes. Remove from oven and immediately sprinkle the Parmigiano-Reggiano over the top. Serve with marinara souce on the side.

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