Description
A delightful twist on traditional pizza, combining artichokes with a rich spinach parmesan cream sauce for a unique flavor experience.
Ingredients
Scale
- 1 1/4 cups heavy cream
- 1 garlic clove, smashed and peeled
- 1 1/2 oz cream cheese
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1/2 oz finely grated parmesan
- 3 oz baby spinach
- 1/2 recipe artisan pizza dough (one 15 oz dough ball)
- 4 oz shredded low-moisture mozzarella cheese (whole milk, if possible)
- 1 oz coarsely grated pecorino
- 4 oz marinated artichoke quarters (8–10), drained and patted dry
Instructions
- In a saucepan over medium heat, combine the heavy cream, smashed garlic clove, cream cheese, and salt. Stir until the cream cheese has melted and the mixture is smooth.
- Add the finely grated parmesan cheese and stir to combine. Toss in the baby spinach, stirring until wilted. Season with black pepper to taste. Remove from heat and set aside.
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- Lightly flour your countertop and roll out the artisan pizza dough into a round shape.
- Spread the spinach cream sauce evenly over the pizza dough. Add the shredded mozzarella, followed by the marinated artichoke quarters and coarsely grated pecorino.
- Transfer the pizza to the hot pizza stone or a baking sheet. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
- Let the pizza cool for a couple of minutes before slicing. Serve and enjoy!
Notes
Use fresh spinach and high-quality cheeses for the best flavor. Consider experimenting with additional toppings and fresh herbs for a personal twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg