Spinach And Artichoke Pan Pizza
A couple weeks ago, I spotted a gorgeous spinach and artichoke pizza with spinach pesto, artichoke hearts, and a blistered and blissful amount of cheese on Notfolu’s Instagram and could think about nothing else until I made it myself. Like previous times when I’ve been enthralled enough by a photo enough to chase it, I didn’t have a recipe to work from, I just played around until I made a pizza that tasted as good as the photo looked to me. I love the classic spinach and artichoke combination, but even more so when it’s not swallowed up by a vat of cream and cheese — here, you can actually taste the vegetables too. But nothing could have prepared me for my kid choosing it over the classic tomato-cheese pie I also made.
Ingredients:
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon kosher salt
- 1 cup lukewarm water (100° to 115°F)
- 1 tablespoon (15 grams) olive oil
- 2 thick or 3 thin scallions, thinly sliced
- 2 garlic cloves, minced
- 4 ounces (115 grams) spinach leaves, baby spinach is fine
- Red pepper flakes, to taste
- Olive oil
- 1 14-ounce can quartered artichoke hearts, drained and patted dry
- Zest and juice from half a lemon
- 6 ounces (170 grams) mozzarella, diced from a block or perlini (as shown here)
- 1/2 cup (45 grams) grated parmesan
- 1/2 cup (55 grams) grated fontina or asiago cheese