Spinach and Artichoke Pizza
A deliciosuly cheesy white pizza topped with spinach and artichokes.
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Equipment
- Large pan
- Pizza pan or store
- oven
Ingredients
- 1 thin crust pizza dough homemade or store-bought
- 3 tbsp olive oil divided
- 2 tbsp butter
- 3 tsp fresh minced garlic
- 2 tsp Italian seasoning
- dash of salt and black pepper
- 16 ozs fresh baby spinach
- 1 cup fresh mozzarella cubed
- 1 8 ounce jar artichoke hearts, drained
- 1 cup shredded fontina gouda, or mozzarella cheese
- ⅓ cup grated parmesan
- ¼ tsp red pepper flakes optional to taste
Instructions
- Preheat oven to 450℉.
- Prepare pizza crust or bring dough to rroom temperature.
- Ona lightly floured surface, roll dough into a 12-inch circle and place on a pizza pan or stone.
- Brush pizza dough with 2 tablespoons olive oil and prick holes into the dough with a fork (to prevent air bubbles).
- Prebake pizza crust for 4-5 minutes until edgs are just beginning to brown. Remove from oven and set aside to cool
- Heat 2 tablespoons butter in a large pan over low heat.
- Add 3 teaspoons minced garlic and cook, stirring frequently, until lightly browned and fragrant, about 1 minute.
- Add 2 teaspoons Italian seasoning and salt and pepper to the pan.
- Add 8 ounces fresh baby spinach to the pan, drizzle with 1 tablespoon olive oil and cook stirring frequently until wilted, about 2-3 minutes.
- Top prebaked pizza crust with spinach, 8 ounces of cubed fresh mozzarella cheese, and 8 ounces of artichoke hearts. Sprinkle with 1 cup of shredded cheese and ⅓ cup grated parmesan. Top with red pepper flakes, if desired.
- Bake at 450℉ degrees for 8-10 minutes are pizza crust is browned and cheese is bubbly.
- Serve immediately.
Notes
Feel free to add additional toppings to the pizza: mushrooms, olives, or peppers would all be great.
Sub any cheese for the shredded cheeses suggested.
Store in the fridge for up to 3 days. Reheat in a 375 oven.
The thin crust pizza dough recipe makes enough dough for two crusts. In my house, we usually only make one spinach and artichoke pizza and one margherita pizza or meat lovers pizza (becasue only one of us likes spinach and artichokes.) If you want to make 2 spinach artichoke pizzas, please double the ingredients in this recipe.
Extra pizza dough can be refrigreated in a plastic bag for up to 1 week.
