Artichoke, Tomato and Spinach Pizza

By lindybug

Prep 20 min
Bake 20 min
TIPS:
-Let the dough rest for 15 minutes if it springs back when you’re stretching it to fit the baking sheet.
-Make a large batch of the garlic mixture and brush it on chicken, pork chops or meaty white fish. It will keep in the refrigerator for up to 1 week.
-Sprinkle 1/2 tablespoon crushed red pepper on top of the pizza before baking.

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)

Preparation

Step 1

1. 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.

2. 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.