- 4
- 15 mins
- 25 mins
Ingredients
- For the Pizza:
- 1 recipe for your favorite pizza crust
- 2 teaspoons olive oil
- 1 1/2 leeks, cleaned and chopped
- 2 ounces fresh spinach, chopped
- 1/4 teaspoon dried Italian seasoning
- 1 recipe creamy white bean sauce, recipe follows
- 1/3 cup white beans
- 2 tablespoons grated parmesan cheese
- 1 - 14.5 ounce can quartered artichoke hearts
- salt and pepper, to taste
- sliced fresh mozzarella cheese
- For the Creamy White Bean Sauce:
- 1/3 cup cream cheese
- 1/2 cup white beans, such as cannellini
- 1 teaspoon lemon juice
- 2 tablespoons grated parmesan cheese
- 1 - 2 drops, pure rosemary oil or 1 teaspoon finely minced fresh rosemary
- 1 clove garlic
- pinch salt and pepper, or to taste
- 1 - 2 tablespoons milk, to reach desired consistency
Preparation
Step 1
Prepare pizza crust according to your favorite recipe's instructions.
Preheat your oven to 550 degrees F (or 500 if your oven doesn't go up to 550). Place a pizza stone on the upper middle rack.
For the Sauce
Prepare the creamy white bean sauce by adding all of the ingredients into a small food processor, and puree until smooth. Be sure to scrape the sides as needed. Set aside.
In a cast iron or saute skillet, heat the olive oil. Add the cleaned and chopped leeks and saute until tender. About 3-5 minutes. Add the chopped spinach and saute until wilted, about 3 minutes.
To Assemble the Pizza
Lay out a sheet of parchment paper. Roll the pizza crust out on top of the parchment. Spread your desired amount of creamy white bean sauce on top of the pizza dough (reserve any extra for another use).
Top with the leek and spinach mixture. Sprinkle with the dried Italian seasoning, 2 tablespoons parmesan, 1/3 cup white beans, and quartered artichoke hearts. Top with several slices of fresh mozzarella cheese.
Transfer the pizza with parchment paper to the pizza stone and bake for 5 - 10 minutes, or until the crust is as crispy as you'd like and the cheese is melted. Serve immediately.