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