Spinach ‘n Artichoke Pizza
- 1 pizza round, or 1 fresh ball of dough*
- 1 package fresh mozzarella
- 1 can artichokes, cut into smaller pieces
- 1 bag fresh spinach
- 1 large tomato, chopped into chunks
- 1 onion, diced
- 2-3 garlic cloves, minced
- parmesan, grated (to taste)
- tomato sauce (optional)
*You can get fresh dough at Trader Joe’s or from your local pizza parlor.
Preheat the oven per the package instructions for the pizza dough (or roughly 375 if using fresh dough).
Meanwhile, chop your mozzarella, grate your parmesan, cut up the tomato and onion, and push the garlic through a press and set all aside.
In a medium sized skillet over medium-high heat, warm a little bit of olive oil. Toss in the onion, drained & chopped artichokes and spinach until the spinach wilts, adding garlic halfway through cooking so it doesn’t burn. Season with a dash of salt and pepper if desired. Remove from heat and set aside.
Assemble the pizza on a stone, paddle or non-stick pan like this. Starting with the sauce on bottom, followed by the spinach mixture and then the tomato chunks, assemble the pizza so ingredients are evenly distributed, ending with the mozzarella and grated parmesan on top.
Bake according to the pizza pie instructions, or about 20 minutes/until bubbling and crispy but not browned or burned.
Remove from oven, let cool, and slice (I always use kitchen shears). Serve hot!
Note: I always make two pies back-to-back, since I’m already chopping all the vegetables and cheese, and since the pizza rounds come in a double pack. I like the low-fat ultra-thin crust from Archer Farms at Target. It comes in square or round, which is nice depending on what kind of pan you have! I just assemble mine on the counter while the first pizza is in the oven, and then pop the second one in as soon as the pan has cooled off. If you buy one mozzarella ball, a large tomato and a bigger container of spinach, then you should have enough to make double.