Artichoke, Spinach and Tomato Pizza (adapted from Rachael Ray Magazine)

Artichoke, Spinach and Tomato Pizza (adapted from Rachael Ray Magazine)
Artichoke, Spinach and Tomato Pizza (adapted from Rachael Ray Magazine)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • One

    13.75-ounce can artichoke hearts, drained and quartered

  • 1/2

    pint grape tomatoes, halved

  • 2

    cups baby spinach, chopped (about 2 ounces)

Directions

Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 500°. In a large bowl, combine the olive oil, garlic and parsley; season with salt and pepper. 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. Optional: Serve with crushed red pepper on the side.

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