Domino’s latest $9.99 secret menu pizzas have stirred up quite the buzz, and Hannah’s Alfredo Veggie Melt might just be the surprise star of the trio. Light, crisp, and packed with creamy, savory flavor, this Crunchy Thin crust creation is proof that veggie pies can absolutely steal the spotlight.
If you didn’t catch it before it disappeared from the menu, you’re in luck. This copycat recipe brings all the flavors of Hannah’s Veggie Melt straight to your kitchen, from the garlicky Alfredo base to the medley of fresh spinach, peppers, mushrooms, and salty feta. Best of all, it takes less time to make than waiting for delivery.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories per slice: Approx. 270 (based on 8 slices)
Table of Contents
How to make the Copycat Hannah’s Alfredo Veggie Melt
This pizza comes together in under 30 minutes with a few fresh ingredients and a hot oven. The key is a very thin crust that crisps like a cracker, a smooth homemade Alfredo sauce, and veggies that stay vibrant but tender. If you’ve got a pizza stone, now’s the time to use it.
Ingredients, instructions and tips
Ingredients (for one 12-inch pizza):
- 1 ball of thin pizza dough (store-bought or homemade, rolled very thin)
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional for extra melt)
- 1 cup baby spinach
- 1/3 cup green bell pepper, thinly sliced
- 1/3 cup red onion, thinly sliced
- 1/2 cup mushrooms, thinly sliced
- 1/4 cup crumbled feta
- 2 tablespoons shredded Asiago or Parmesan
- Olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven as it preheats.
- Prepare the Alfredo sauce. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in the cream and simmer for 2–3 minutes. Remove from heat, add Parmesan, and whisk until smooth. Season with a pinch of salt and pepper.
- Sauté the mushrooms in a small pan with a drizzle of olive oil until they release moisture and begin to brown. Remove from heat.
- Roll out your dough into a very thin circle (30 cm wide), and transfer to a parchment-lined baking tray or a floured pizza peel if using a stone.
- Spread the Alfredo sauce thinly over the dough, leaving a small border. Top with sautéed mushrooms, fresh spinach, green pepper, and red onion. Add feta and sprinkle with Asiago or more Parmesan.
- Bake for 7–10 minutes, until the crust is golden brown and crisp. Watch closely in the last few minutes.
- Slice and serve. Let the pizza rest for 2 minutes before slicing to help everything set.
Tips:
- You can prepare the Alfredo sauce ahead and store it in the fridge for up to 3 days.
- For extra crispiness, brush the crust edge with olive oil before baking.
- Add banana peppers or a drizzle of garlic sauce for extra punch.
What to serve with the dish
This pizza pairs perfectly with a tangy side salad. A simple mix of arugula, lemon juice, and shaved Parmesan balances the richness of the Alfredo base. For something heartier, try garlic roasted broccoli or a chilled couscous salad with cucumbers and dill.
To drink, go with a sparkling water and lemon or a light Sauvignon Blanc if you’re looking for a wine pairing. The acidity cuts through the creamy cheese beautifully.
Ingredient substitutes
- Crust
Original Ingredient: Crunchy Thin Crust Pizza Dough
Substitutes:- Tortilla or Lavash Bread: Great for fast single-serve options.
- Cauliflower Crust: Low-carb and gluten-free.
- Pita Bread: Handy for quick mini versions.
- Alfredo Sauce
Original Ingredient: Butter, cream, Parmesan
Substitutes:- Cashew Alfredo: Blend soaked cashews with garlic, lemon, and nutritional yeast for a vegan sauce.
- Greek Yogurt Sauce: Lightens up the recipe with a tangy base.
- Store-Bought Alfredo: Saves time if you’re in a rush.
- Veggies (Spinach, Mushrooms, Peppers, Onions)
Original Ingredient: Fresh vegetables
Substitutes:- Roasted Zucchini or Eggplant: Adds a more Mediterranean twist.
- Sun-Dried Tomatoes: Bring sweet intensity.
- Broccoli Florets: Give bite and texture.
- Feta Cheese
Original Ingredient: Crumbled feta
Substitutes:- Goat Cheese: Tangy and creamy with a similar saltiness.
- Vegan Feta: Available in most specialty stores.
- Ricotta Salata: Milder but still firm and salty.
- Parmesan-Asiago Finish
Original Ingredient: Shredded Parmesan and Asiago blend
Substitutes:- Grana Padano or Pecorino Romano: Similar salty sharpness.
- Nutritional Yeast: A vegan way to add umami.
- Omit: It still tastes amazing with feta alone.
Ingredients
Ingredients (for one 12-inch pizza): 1 ball of thin pizza dough (store-bought or homemade, rolled very thin) 1 tablespoon butter 1 clove garlic, minced 1/2 cup heavy cream 1/3 cup grated Parmesan cheese 1/2 cup shredded mozzarella (optional for extra melt) 1 cup baby spinach 1/3 cup green bell pepper, thinly sliced 1/3 cup red onion, thinly sliced 1/2 cup mushrooms, thinly sliced 1/4 cup crumbled feta 2 tablespoons shredded Asiago or Parmesan Olive oil Salt and pepper to taste
Instructions
Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven as it preheats. Prepare the Alfredo sauce. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in the cream and simmer for 2–3 minutes. Remove from heat, add Parmesan, and whisk until smooth. Season with a pinch of salt and pepper. Sauté the mushrooms in a small pan with a drizzle of olive oil until they release moisture and begin to brown. Remove from heat. Roll out your dough into a very thin circle (30 cm wide), and transfer to a parchment-lined baking tray or a floured pizza peel if using a stone. Spread the Alfredo sauce thinly over the dough, leaving a small border. Top with sautéed mushrooms, fresh spinach, green pepper, and red onion. Add feta and sprinkle with Asiago or more Parmesan. Bake for 7–10 minutes, until the crust is golden brown and crisp. Watch closely in the last few minutes. Slice and serve. Let the pizza rest for 2 minutes before slicing to help everything set.
