Spinach & artichoke pizza
Ingredients
DOUGH
2 cups (260 grams) all-purpose flour
1 teaspoon instant yeast
1 teaspoon salt
1 cup lukewarm water (100° to 115°F)
1 tablespoon (15 grams) olive oil
SPINACH PESTO
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
ASSEMBLY
1 14-ounce can quartered artichoke hearts, drained and patted dry
Zest and juice from half a lemon
6 ounces (170 grams) mozzarella, diced
1/2 cup (45 grams) grated parmesan
1/2 cup (55 grams) grated fontina or asiago cheese
Directions
I didn't change anything from the original method, so head over to https://smittenkitchen.com/2024/04/spinach-and-artichoke-pan-pizza/ for the how to.
We ate ours with home made wedges and a salad.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)