Spinach Artichoke Pizza

Instead of the typical red sauce, this pizza recipe from eclectic recipes features a white dip and brings us a healthy option. Although spinach artichoke isn’t a common topping, this variation can leave you speechless – if you like garlic dips.

 

Ingredients


Crust


1 cup warm water

3 cups flour

2 1/2 teaspoons yeast

1 teaspoon kosher salt

2 tablespoons olive oil

cornmeal for stretching the dough

Sauce


1 red onion, cut in thin slices

1 clove garlic, minced

2 tablespoons olive oil

1 tablespoon flour

1 cup milk

1/4 teaspoon nutmeg

salt and pepper to taste

Toppings


1 lb frozen spinach, defrosted

1 can quartered artichoke hearts

sun-dried tomato strips (optional)

1/2 cup Parmesan Cheese

2 – 3 cups mozzarella cheese


Directions

 

For the crust,


Add warm water, yeast, salt and oil for crust to stand mixer bowl. Mix well. Add kneading attachment to mixer and add the flour to the bowl.

Turn the mixer on low until the flour is incorporated, then turn to medium for 10 – 15 minutes. When dough is ready, the sides of the bowl will be clean.

Put the dough into a large, greased bowl and let it proof until it doubles in size.

Hint: I have found that a wetter dough works much better. Just make sure the dough is smooth, elastic.


For the sauce,


Add one tablespoon of the olive oil to a preheated saute pan. Add onions and a little kosher salt and saute for about 5 minutes, then add garlic. Continue to saute until the onions are very soft and are starting to caramelize.

Add the other tablespoon of oil and the tablespoon of flour.  Cook for 2 – 3 minutes. Add milk, while continually whisking. Turn heat to high and bring to a bowl, then reduce to a simmer.

Season with nutmeg, salt and pepper to taste. Continue to simmer until pizza dough is ready.

For the pizza,


Preheat oven to its highest temperature, I used 550 degrees.

Spread a pizza stone lightly with cornmeal. Turn the dough out on the stone and stretch it to the size of the stone. Pre-bake it until it it just starts to lightly brown.

Remove from oven and top with sauce, Parmesan, spinach, artichokes, sun-dried tomatoes, if using, and Mozzarella cheese.

Return to oven and bake until cheese is melted and pizza is starting to brown around the edges


Posted by Diane Araga, on April 4, 2013 at 7:00 AM