Description
This delicious artichoke pizza features a creamy spinach parmesan sauce spread over an artisan pizza dough base, topped with shredded mozzarella, pecorino cheese, and marinated artichoke hearts. The pizza is baked to perfection with a slightly charred crust and melted cheese, creating a rich and savory vegetarian meal.
Ingredients
Spinach Cream Sauce
- 1 ¼ cups heavy cream
- 1 garlic clove, smashed and peeled
- 1 ½ oz cream cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ oz finely grated parmesan
- 3 oz baby spinach
Artichoke Pizza
- ½ recipe artisan pizza dough (one 15 oz dough ball)
- Spinach cream sauce (all of recipe above)
- 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
- Make the spinach cream sauce: In a medium saucepan over medium heat, combine the heavy cream and smashed garlic clove. Season with kosher salt and freshly ground black pepper. Bring to a gentle simmer, stirring occasionally, and cook until the cream reduces by half, approximately ¾ cup or less remaining. Remove and discard the garlic clove.
- Add spinach and cheeses: Toss in the baby spinach and cook for about 3 minutes, or until wilted. Stir in the finely grated parmesan and cream cheese. Continue cooking until the cheeses melt and the sauce becomes smooth. Remove from heat and adjust seasoning to taste. Let the sauce cool.
- Preheat the oven and pizza stone: Place a pizza steel or stone in the middle rack of your oven. Preheat oven to 500°F (260°C) and allow the stone to heat for a full 45 minutes to ensure a crispy crust.
- Prepare the pizza dough: Generously flour a pizza peel and set aside. On a floured surface, press the middle of the dough ball into a large disk, maintaining a thick 1-inch lip around the edges. Holding the thick edge, use gravity and gentle stretching to form a 12-inch circular pizza. Place the shaped dough onto the prepared pizza peel and adjust to an even circle. Jiggle lightly to confirm the dough isn’t sticking; add flour if needed.
- Assemble the pizza: Spread the cooled spinach cream sauce evenly over the pizza dough, leaving a ½-inch border free of sauce. Sprinkle the shredded mozzarella and grated pecorino evenly over the sauce. Scatter the marinated artichoke quarters on top.
- Bake the pizza: Slide the assembled pizza from the peel onto the preheated pizza steel or stone. Bake for 5 minutes at 500°F. Then, turn on the broiler and broil the pizza for 2 to 4 minutes, watching closely until the cheese is fully melted and the crust develops charred spots for added flavor.
- Serve: Remove the pizza from the oven and let it cool slightly for a few minutes. Slice into wedges and serve warm.
Notes
- If you do not have a pizza stone or steel, use a heavy baking sheet turned upside down and preheated in the oven.
- The broiling step is important for achieving a nice char on the crust and bubbling cheese; watch carefully to avoid burning.
- You can substitute whole milk mozzarella with part-skim, but whole milk provides a creamier texture.
- Use fresh baby spinach instead of frozen for best texture in the cream sauce.
- Be sure to drain and pat dry the marinated artichoke hearts to prevent soggy crust.
