Spinach and Artichoke Pizza
This Spinach and Artichoke Pizza with is the perfect pizza to make at home! Simple, cheesy and filled with veggies so it makes it kind of healthy..in a way :)
homemade pizza dough topped with sun dried tomato spread, frozen spinach, grilled artichokes and four kinds of cheese. As soon as the pizza comes out of the oven, top with basil, prosciutto and red pepper flakes then its time to slice, eat, and ENJOY. Every last bite of this pizza is delicious and will leave you wanting more.
Of course, if you want to cut down on the time, get yourself a pre made dough (Whole Foods pizza dough is top tier In my opinion) the results will be just a as delicious and you can enjoy your time doing something else!
Here are the step by step details:
Pizza Dough:
Nothing about this pizza is difficult, even the dough— I have a few pizza dough recipes that each require different ingredients, or a different method but I wanted to keep this recipe as simple as possible. Flour, yeast+ sugar, water, salt, and olive oil.. thats all you need for this particular dough. I did hand mix this one but you can definitely use your mixer if you’d like.
The first thing you do is place the flour and salt in a bowl, then in a different bowl, you’re going to mix warm water (not hot or cool) , yeast, sugar and the olive oil, let it sit for 5 minutes then pour it into flour mixture. I make a well in the middle and use a wooden spoon to combine the dry and wet ingredients. Once the ingredients come together, Knead with your hands until well combined then let the mixture rest for 10 minutes (I left it on the counter and placed a rag over it)
After the 10 minutes, you’re going to knead the dough for 5 minutes. Cut into 2 equal pieces and shape each into a ball. place in an oiled bowl then cover with dampened cloth, and let it rise for 3 to 4 hours at room temperature or for 24 hours in the refrigerator.
At the last 30 minutes before your dough is done rising, start prepping the ingredients for the pizza.
On to the rest of the Ingredients:
The Base:
For the Base, I used olive oil and chopped garlic along with the a small amount of my homemade sun dried tomato and pepper spread (you can find the recipe by clicking here). You can also use your go to sauce but I encourage you to try the spread!
Toppings:
Frozen spinach ( I squeezed out as much water as possible, DO NOT forget to squeeze out the water, it will ruin the pizza )
Grilled Artichokes, I bought the jarred ones and used a few of them around the pizza. I try to break them apart and not use too many because they can overpower the taste of the pizza and we don’t want that
Cheese, I used Mozzarella, Parmesan, Smoked Gouda and Gruyere. You can use all 4 or not, its up to you!
The Prosciutto is optional, I had to clean out my fridge and the prosciutto was there so I used it. Great addition to the pizza but again its optional!
Basil and red pepper flakes are my absolute go to toppings when making a pizza. Im a huge Basil lover if you guys haven’t noticed by now…the basil in the pictures aren’t just for show!
To Assemble the Pizza:
On to the fun part! Place your oven to 450.
rub some olive oil around the pizza then sprinkle the chopped garlic around (you don’t have to keep it in the center). next, take the sun dried tomato sauce, and use the back of a spoon to spread it all around the center of the pizza., place some mozzarella on top of the sauce, then add the artichokes and spinach then the rest of the cheese. Place it in the oven and cook until the cheese is bubbly and a little burnt.
When it comes out of the oven, top with basil and fresh prosciutto
ENJOY!
If you make this recipe , be sure to leave a comment! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram!
Spinach and Artichoke Pizza
Ingredients
- 1 cup warm water
- 2 3/4 - 3 cups flour
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon sugar
- 11/2 teaspoons salt
- 2 tablespoons olive oil
- 1 pizza dough
- 2-3 fresh garlic bulbs, chopped finely
- 1 tablespoon olive oil
- 6 oz jar grilled artichoke
- 2-3 cups frozen spinach, thawed and squeezed
- 3-4 tablespoons sun dried tomato spread (recipe in notes)
- 1 cup grated Mozarella
- 1 cup grated Gouda
- 1 cup grated Parmesan
- 1 cup grated Gruyere
- 4-6 slices Prosciutto
- handful of basil
- Pepper, to taste
- 1-2 teaspoons red pepper flakes
Instructions
- In a large mixing bowl, Add the flours and salt. you can use a stand mixer bowl if your'e not going to knead the dough by hand.
- In a small bowl, stir together water, sugar, olive oil and salt then sprinkle the top with the yeast, stir it and let sit 5 minutes
- Make a well in the center of the flour, Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky) then let the mixture rest for 10 minutes on a well floured counter with plastic wrap and a cloth over it
- After the 10 minutes, you’re going to knead the dough for 5 minutes. Cut into 2 equal pieces and shape each into a ball. place in an oiled bowl then cover with dampened cloth, and let it rise for 3 to 4 hours at room temperature or for 24 hours in the refrigerator.
- Preheat the oven to 450.
- Rub some olive oil around the pizza then sprinkle the chopped garlic around (you don’t have to keep it in the center). Next, take the sun dried tomato sauce, and use the back of a spoon to spread it all around the center of the pizza.
- Place some mozzarella on top of the sauce, then add the artichokes and spinach then the rest of the cheese. Place it in the oven and cook until the cheese is bubbly and a little burnt.
- When it comes out of the oven, top with basil and fresh prosciutto.
Notes
Sun Dried Tomato Spread:
7 oz can chipotle peppers in adobo OR roasted red pepper
8 oz jar sun-dried tomatoes
2 sprigs fresh rosemary
fresh basil (about 10 leaves)
3-5 garlic cloves
1-2 tablespoons balsamic
2 teaspoons brown sugar
Salt and pepper to taste
- Blend all the ingredients (minus the brown sugar and balsamic) in a food processor. Remove all but 1/2 cup of the spread from the food processor then add the balsamic and brown sugar to your taste starting with 1 teaspoon at a time for the sugar and 1 tablespoon for the balsamic. blend until it comes together.
