Spinach and Artichoke Pizza
In this spinach and artichoke pizza, homemade pizza dough is topped with white wine-braised spinach and artichokes in a creamy, cheesy sauce.
Yield: 8 slices
For the pizza dough
  • 1 tbsp active dry yeast
  • pinch of sugar
  • 1 cup lukewarm water, divided
  • 3 cups bread flour
  • 2 tsp sea salt
  • 2 tbsp olive oil
For the pizza topping
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 5 oz baby spinach
  • ½ tsp red pepper flakes
  • 1 lb frozen artichoke hearts
  • 1 cup white wine
  • 2 oz low fat cream cheese
  • 2 tbsp heavy cream
  • salt and black pepper, to taste
  • 8 oz mozzarella, grated
  1. In a small bowl, combine the yeast with a pinch of sugar and ¼ cup lukewarm water, stirring to combine. Let sit for 5 minutes. If it becomes foamy, then the yeast is alive and raring to go! If not, then the yeast is probably dead or too old and your dough won't rise, so go buy more.
  2. In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, yeast/water mixture, remaining ¾ cup water, olive oil, and salt. Stir on medium speed until dough comes together. Stir on medium-high speed for five minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
  3. Meanwhile, prepare the topping. Combine the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted, add the baby spinach, red pepper flakes, and artichoke hearts. Saute until the artichoke hearts are heated through and the spinach is wilted, about 6-7 minutes.
  4. Add the white wine to the pan, scraping up any brown bits that have gathered on the bottom. Simmer until it has reduced by half, about 5-6 minutes. Stir in the cream cheese and heavy cream. SImmer until sauce has thickened enough to coat the back of a spoon, about 6-8 minutes. Season to taste with salt and black pepper.
  5. Heat oven to 500F.
  6. Rub a 12-inch pizza pan with olive oil. When the dough has risen, spread it out over the prepared pan.
  7. Spread the spinach and artichoke topping over the dough, leaving a ½-inch crust around the edges. Sprinkle evenly with the mozzarella. Bake for 10 minutes, or until the bottom starts to brown. Let rest for 5 minutes before cutting and serving.
An Eats Well With Others Original
Nutrition Information
Serving size: 2 slices
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/03/spinach-and-artichoke-pizza.html