For this pizza, I used the pasta station at my dining hall to sauté the vegetables and put them on panini bread, which tastes similar to pizza dough. Since the staff at the dining hall makes the alfredo sauce fresh, I’m more inclined to go for this pizza than the ready-made pizza at the dining hall. No matter how many times I’ve eaten this, the staff’s alfredo sauce is always en point! Shout-out to staff ❤
1 panini bread
1 tbsp olive oil
1 cup spinach
1/3 cup sliced mushrooms
¼ cup sliced broccoli
1 tbsp diced tomatoes (optional)
1/3 cup Alfredo sauce
- Drizzle a little bit of olive oil on both sides of the panini bread. Place in a panini maker for about 30 seconds on the medium heat setting, or until it becomes as crispy as you want it to be.
- Saute the spinach, mushrooms, and broccoli in the olive oil for about 4-5 minutes on medium heat. Add in the alfredo sauce and sauté for 1-2 minutes.
- Place this mixture on top of the panini bread, and top with the diced tomatoes. This three-step pizza is done!