|This is a fun alternative to regular pizza. Give it a try.|
Servings: 8 slices
Hardware: Measuring spoons and cups, a cutting board and knives, a large microwave safe bowl, a plate, a mixing bowl, a wooden spoon, a sieve/strainer, a rolling pin, and a pizza stone or baking sheet, pizza cutter
Time: Resting time: an hour, Prep time: 10 minutes, Baking time: 20 minutes
- 1-16 ounce raw, fresh pizza dough (can be found in the bakery section of most markets)
- 1-2 tablespoons flour
- 1 cup shredded Parmesan cheese (divided)
- 1 cup ricotta cheese
- 1-2 tablespoons of milk
- 1 tablespoon basil pesto
- 1 teaspoon garlic powder
- 1 cup mozzarella cheese
- 1-12 ounce jar marinated artichoke hearts
- 6 ounce bag of pre-washed baby spinach
- Cooking spray (if you don’t have a pizza stone)
- Allow the pizza dough to rest in the bag, at room temperature, for an hour.
- Pre-heat the oven to 400°.
- Pour the artichokes into the sieve and allow them to drain.
- Place the bag of spinach in the large bowl, cover it with the plate and microwave it on high for 3 minutes. Check after 3 minutes. If it is wilted, set it aside. If it isn’t wilted, microwave it in 30 second increments until it is.
- Mix the ricotta, ½ cup Parmesan, pesto, and garlic powder together. Add just enough milk to make the sauce spreadable. Set aside.
- Punch the dough down. Roll it out on a lightly floured surface into a 14-inch diameter circle and very thin. The dough is very elastic and will shrink back. Keep stretching and rolling.
- Place the dough onto the pizza stone or the baking pan. If you are using a baking pan, spray it with cooking spray first.
- Spread with the ricotta mixture. Sprinkle with the mozzarella and the remaining Parmesan. Bake for 15 minutes.
- While the pizza is baking, squeeze as much liquid as possible from the spinach. Cut the spinach and artichoke hearts into bite size pieces.
- Top the pizza with the artichokes and spinach. Bake for 5 more minutes. Serve warm with a side salad.