Artichoke Spinach Pizza (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz fresh spinach, split into two portions
02 -
16 oz pizza dough, store-bought or made from scratch
03 -
2 Tbsp plain flour that’s all-purpose
04 -
2 Tbsp olive oil, extra virgin, separated into two parts
05 -
3/4 cup milk
06 -
1/4 tsp onion powder
07 -
A pinch of salt and a dash of freshly ground black pepper
08 -
1 garlic clove, finely minced
09 -
2 Tbsp butter
10 -
6-8 artichoke hearts from a can, well drained and quartered (no marinated ones!)
11 -
4 oz provolone cheese, deli slices chopped into pieces (about 1 cup)
12 -
2 oz mozzarella cheese, shredded (1/2 cup)
13 -
2 oz parmesan cheese, finely shredded and a lightly packed 1/2 cup
14 -
Red pepper flakes for a little heat, optional to sprinkle at the end
# Instructions:
01 -
Turn the oven to 450°F and let the pizza stone heat in the oven for 20 minutes. During this time, place pizza dough on parchment paper, stretching it into a 13-inch circle and forming a thicker outer edge.
02 -
Coat the dough with 1 Tbsp olive oil, sprinkle with a tiny bit of salt and black pepper, and let it sit while the stone heats up. If using dough straight from the fridge, be sure it’s at room temp before handling and shaping.
03 -
Use the last 1 Tbsp olive oil in a big saucepan, heating it over medium-high heat. Toss in about three-quarters of the spinach and cook it just until it wilts. Pat it dry with paper towels to get rid of extra liquid, then chop it up very finely to set aside.
04 -
Melt butter in a small saucepan over medium heat. Stir in flour and onion powder while whisking and let it cook for 2 minutes, keeping it moving constantly. Slowly add milk while whisking, then bring the heat up to medium-high and stir until it becomes thick.
05 -
Season the sauce with a little salt and a pinch of pepper. Take the pan off the heat, toss in the minced garlic along with the cooked and chopped spinach. Chop the uncooked spinach (should be about 1 1/2 cups) and set it aside for later.
06 -
Spread the spinach sauce evenly onto the dough, leaving the edges plain. Scatter the raw spinach over the sauce, then layer on the provolone slices, mozzarella, parmesan, and finally, the chopped artichokes.
07 -
Carefully use a pizza peel (or a flat baking sheet) to transfer the parchment with the pizza onto the hot stone in the oven. Let it bake for 10-13 minutes, or until the crust is beautifully golden.
08 -
Cut the pizza into pieces and eat it warm. Add a sprinkle of red pepper flakes on top if you’re into that extra spicy kick.
# Notes:
01 -
When making the dough, you can freeze the other half after one rise.
02 -
Make sure to drain the artichokes really well so the pizza doesn’t turn soggy.
03 -
Avoid marinated artichokes since their flavor can overwhelm everything else.
04 -
This white spinach sauce takes the place of the usual tomato base for a creamy twist.