Whoever coined the term, “it’s like riding a bike,” doesn’t know me.

For those of you who follow me on Facebook or Twitter, you know that I made an impulse bike purchase last week. I got a great deal from local man on Craig’s List. The other day I set out on what was my first adventure on my new bike, which I’ve dubbed “Big Blue.”

We live on a narrow, twisty, semi-busy street, in a town that lacks sidewalks. I was gambling with my luck life.

I successfully (not to be confused with gracefully) dodged cars. I unsuccessfully dodged insects. I avoided eye contact with barking dogs.

I scaled mountains. Or what felt like mountains. In reality, they were tough hills that had my quads screamin’.

I tried to stop the bike by back-pedaling. Except, it wasn’t 1990 and I wasn’t riding my pink and green Huffy that I purchased with my own money from the JC Penny catalog.

I managed to dislodge the chain and had to rely on myself to fix it, grease and all.

I took a spin down some side streets I’d always wanted to explore, deflecting strange glances from parents in SUVs as I pedaled through their child-filled cul-de-sacs.

I resented their dirty looks. I don’t look like a kidnapper.

Or do I?

I don’t know the first thing about kidnapping.

Or bike-riding.

You know what I do know a lil’ something about?

Pizza.

Specifically, Spinoccoli Pizza.

Spinnocoli Pizza

Based on recipes from Pink Parsley & Annie’s Eats

Yields 1 pizza

Print this recipe!

Ingredients

• pizza dough (I used wheat)
• 1 Tbs butter
• 1 Tbs four
• 3/4 cup milk or cream
• 3 garlic cloves, smashed
• salt and pepper, to taste
• 1 cup broccoli florets, chopped
• 1 cup chopped fresh spinach, packed
• 2/3 cup shredded mozzarella cheese
• 2/3 cup shredded extra-sharp cheddar cheese
• 6 Tbs freshly grated Parmesan cheese

Directions

1. Preheat the oven to 500 degrees for at least 30 minutes, with pizza stone.
2. To make the sauce, melt the butter in a small saucepan over medium heat.  Add the flour, and cook, whisking constantly, until golden and bubbly, about 1 minute.  Whisk in the milk or cream, and add the garlic cloves.  Cook, stirring often, until the mixture thickens and bubbles.  Remove from heat, season with salt and pepper, and stir in the parmesan cheese.  Discard garlic.
3. Roll out pizza dough and brush the perimeter with olive oil.  Spread the white sauce over the surface, then top with the spinach and broccoli.  Sprinkle cheeses over the vegetables.  Transfer the pizza to baking sheet, and bake 10-12 minutes, or until the cheese is melted and slightly brown.  

Who doesn’t love homemade pizza? You get to control the ingredients and the amounts. Plus, it’s guaranteed to be fresh out of the oven.  I was mostly drawn to the name of this pizza, but when I saw the pictures on both Annie’s and Josie’s sites, I knew I’d be making it. Considering I adore both broccoli and spinach (call me crazy!) I knew this would be winner, especially atop a doughy crust and drowning in white, creamy sauce.

It sounded a little naughty.

In a good way.

With just the slightest hint of garlic and the bubbly, golden cheese, this pizza delivered. It met my expectations and then some. In my opinion, broccoli is best enjoyed roasted, which is exactly what when the pie goes in the oven.  The spinach is more subtle, but it’s an easy way to sneak in some extra veggies!  This was a nice change from the red-sauced pizza, and although not the most figure-friendly meal in my repertoire, it hit the spot.

Forget the bike.  I’ll stick with pizza.