SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Artichoke, Tomato and Spinach Pizza

February 2010
Artichoke, Tomato and Spinach Pizza

by 20 people

add your rating

Add a comment

Makes: 4 servings

Prep: 20 mins

Bake: 20 mins

  • 5 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 3 tablespoons chopped flat-leaf parsley
  • Salt and pepper
  • 1 pound refrigerated pizza dough
  • 2 cups shredded mozzarella (about 8 ounces)
  • 5 tablespoons grated parmesan cheese
  • 1 13 3/4 ounce can  artichoke hearts, drained and quartered
  • 1/2 pint grape tomatoes, halved
  • 2 cups baby spinach, chopped (about 2 ounces)
  1. Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 500 degrees . In a large bowl, combine the olive oil, garlic and parsley; season with salt and pepper.
  2. Using oiled hands, stretch the pizza dough to fit a parchment-paper-lined baking sheet. Spread 3 tablespoons of the garlic mixture on top, leaving a 1/2-inch border, then sprinkle with the mozzarella and 2 tablespoons parmesan. Toss the artichokes, tomatoes and spinach with the remaining garlic mixture and arrange on top of the cheese. Sprinkle the remaining 3 tablespoons parmesan on top. Place the baking sheet on the inverted baking sheet in the oven and bake until the crust is crisp and golden, 18 to 20 minutes.
  • Let the dough rest for 15 minutes if it springs back when youre stretching it to fit the baking sheet.
  • Make a large batch of the garlic mixture and brush it on chicken, pork chops or meaty white fish. It will keep in the refrigerator for up to 1 week.
  • Sprinkle 1/2 tablespoon crushed red pepper on top of the pizza before baking.