Easy Spinach Artichoke Pizza

Name: Easy Spinach Artichoke Pizza
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6 Slices
Ingredients: 1 teaspoon active dry yeast; 2 teaspoons sugar; 1 tablespoon Extra-virgin oil; 3 cups all-purpose flour; 2 teaspoons kosher salt; cornmeal for dusting; 1 14.5 once can whole crushed tomatoes; 3 tablespoons extra-virgin olive oil; 8 cloves garlic; 1 teaspoon red pepper flakes; 1 medium onion; ½ Cup of white wine; 1 Teaspoon oregano; 5 fresh basil leaves; kosher salt; 3 to 4 Cups whole Mozzarella; 1 to 2 canned artichoke hearts; 4 to 5 cups fresh spinach; 1 large onion

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 10 mins
Servings
6 Slices
Calories
534 kcal
Course
Main Course
Cuisine
Italian, American

Easy Spinach Artichoke Pizza

Deacon Moody

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Are you craving a flavorful pizza loaded with veggies? Look no further than this homemade Spinach and Artichoke Pizza. Featuring a crispy crust and a flavorful tomato sauce infused with garlic, onion, white wine, artichokes, spinach, and melty mozzarella cheese, this pizza offers a delicious balance of a cheesy and savory flavor.

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Ingredients

Servings

For the Dough:

1 teaspoon active dry yeast
2 teaspoons sugar
1 tablespoon Extra-virgin oil , plus more for the bowls
3 cups all-purpose flour , plus more for dusting
2 teaspoons kosher salt ( to taste)
cornmeal for dusting

For the Sauce and Topping:

1 14.5 once can whole crushed tomatoes
3 tablespoons extra-virgin olive oil , plus more for brushing
8 cloves garlic , finely chopped
1 teaspoon red pepper flakes (to taste)
1 medium onion , Finley chopped
½ Cup of white wine. ( I recommend sweet wine)
1 Teaspoon oregano
5 fresh basil leaves , chopped
kosher salt , to taste
3 to 4 Cups whole Mozzarella , shredded
1 to 2 canned artichoke hearts , drained well
4 to 5 cups fresh spinach
1 large onion , finely sliced

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Instructions

For sauce:

Add 3 tablespoons of olive oil to a hot pan over medium-high heat; when heated, add the garlic and chopped onions and stir them. Cook until the onions are soft, which will take 4 to 5 minutes. Next, add the ½ cup wine, whisking to deglaze the bottom of the pan.
Cook until the liquid reduces by half. Afterward, Add the crushed tomatoes and stir to combine. Add salt and red pepper flakes to taste and a pinch of sugar, then Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes until it thickens.

For the Dough:

In a medium bowl, combine flour and salt. Stir thoroughly and set aside. Next, In an electric stand mixer fitted with the dough hook, combine the yeast, 1 cup of warm water (about 100 F), and stir the sugar. Stir with a spoon to combine and let sit until foamy. (5 to 10 minutes).
Add the olive oil and the flour mixture and knead until the dough pulls away from the side and gathers around the hook. Turn the dough onto a lightly floured surface and form it into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let it rise in a warm place until double in size. (2 to 4 hours)

How to Prepare Spinach Artichoke Pizza

Set a pizza stone or a large pizza baking sheet on the lowest oven rack and preheat to 500 F. Next, Stretch 1 ball of dough into a 12-inch round pizza peel or inverted baking sheet, lightly dusted with cornmeal. Spread ½ cup of tomato mixture on the dough, leaving a ½-inch border.
Top with half the shredded mozzarella, artichokes, onion, and fresh spinach. Then brush the edge on the Spinach Artichoke Pizza lightly with extra virgin olive oil. Afterward, Slide the Spinach Artichoke Pizza onto the hot stone or baking sheet and bake until the crust is golden brown and the cheese is bubbling. (About 8 to 10 minutes). Next, transfer the Spinach Artichoke Pizza to a cutting board and let it cool for 5 minutes before slicing.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Cool it completely and wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 3-4 days.
To store: Cool it completely and wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 3-4 days.
To reheat: Place the pizza in a preheated oven at 350°F (175°C) for 10-15 minutes until the crust crisps up and the cheese melts. Alternatively, reheat individual slices in the microwave in 20-30 second intervals until heated.
To reheat: Place the pizza in a preheated oven at 350°F (175°C) for 10-15 minutes until the crust crisps up and the cheese melts. Alternatively, reheat individual slices in the microwave in 20-30 second intervals until heated.
Make-Ahead
Make-Ahead
To make ahead, prepare the dough and sauce as instructed, then cover and refrigerate them separately for up to 24 hours. When ready to bake, remove the dough and sauce from the refrigerator and let them come to room temperature for about 30 minutes. Stretch the dough, assemble the pizza with toppings, and bake according to the instructions provided.
How to Freeze
How to Freeze
To freeze the recipe, assemble the pizza on a baking sheet lined with parchment paper or plastic wrap, ensuring the toppings are evenly distributed. Place the baking sheet in the freezer until the pizza is firm, then wrap it tightly with additional plastic or aluminum foil to prevent freezer burn. Label the package with the date and contents, and store it in the freezer for up to 2 months. When ready to bake, preheat the oven and bake the frozen pizza directly from the freezer, adding a few extra minutes to the baking time until the crust is golden brown and the cheese is melted and bubbly.