Spinach Artichoke Pizza

Oh, this is delicious pizza! Kind of like spinach and artichoke dip with a crust, it is a delightful meatless meal (you won't even miss the meat!) and would be great for an appetizer when cut into smaller pieces.

Either way, I'm sure it will disappear quickly, so make sure you get to taste some for yourself.

I have found the best success with pizza when the pizza stone is hot in the oven and you transfer the pizza onto it. So place the stone in the oven and heat to 475. Stretch and shape the pizza dough over a sheet of parchment paper to a 13-inch round, or whatever shape you like. (I like to do this over a large baking pan turned upside down - I think it makes it easier to transfer than a peel.)

Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest.

In a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the

and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out.

In the same skillet, melt butter over medium heat, then add in flour and salt and cook 2 minutes, stirring constantly. Slowly whisk in milk

and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Remove from heat and stir in minced garlic and sautéed spinach.

Chop remaining fresh spinach.

To assemble pizza, spread the white sauce evenly over pizza crust. Top with chopped artichokes,

fresh spinach,

mozzarella

and Parmesan. Carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown.

Let rest for a few minutes, then slice and serve!

One year ago: Cranberry Bliss Bars
Two years ago: Caramel Chocolate Fudge
Three years ago: Chocolate Caramel Peanut Butter Pretzels
Four years ago: Shrimp and Corn Chowder


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Spinach Artichoke Pizza

1 pound pizza dough
8 oz fresh spinach, divided
2 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
1/4 tsp. salt
1 clove garlic, minced
2 Tbsp. olive oil, divided
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
6 - 8 canned artichoke hearts packed in water, drained well and quartered

Place pizza stone in oven and heat to 475. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest.

In a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out.

In the same skillet, melt butter over medium heat, then add in flour and salt and cook 2 minutes, stirring constantly. Slowly whisk in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Remove from heat and stir in minced garlic and sautéed spinach.

Chop remaining fresh spinach.

To assemble pizza, spread the white sauce evenly over pizza crust. Sprinkle chopped, fresh spinach over sauce followed by chopped artichokes, mozzarella and Parmesan. Carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown.

Recipe Source: Adapted from Cooking Classy