Here’s a recipe that uses non-standard pizza toppings with delicious results.
Spinach Artichoke Pizza (Source)
1 (16 oz) homemade or store bought pizza dough
8 oz fresh spinach, divided
2 Tbsp butter
2 Tbsp all-purpose flour
¾ cup milk
¼ tsp onion powder
Salt and freshly ground black pepper
1 clove garlic, minced
2 Tbsp extra virgin olive oil, divided
4 oz provolone cheese (you can use deli slices and chop)
2 oz shredded low moisture mozzarella cheese
2 oz finely shredded parmesan cheese (slightly packed ½ cup)
6-8 canned artichoke hearts
Red pepper flakes (optional)
- Preheat oven to 450F. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13 inch round, creating a taller rim along outer edge. Brush with 1 Tbsp olive oil and season crust lightly with salt and pepper. Allow to rest while pizza stone heats.
- In large saucepan heat remaining 1 Tbsp of olive oil over medium-high heat. Once oil is hot, add ¾ of the spinach and sauté until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
- In a small saucepan, melt butter over medium heat, while whisking add in flour and onion powder. Cook 2 minutes stirring constantly. While whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened. Season with salt and pepper. Remove from heat and stir in minced garlic and sautéed spinach. Chop remaining fresh spinach and set aside.
- To assemble the pizza, spread the white sauce evenly over the pizza crust, leaving the rim uncoated. Sprinkle chopped fresh spinach over sauce, followed by provolone, mozzarella and parmesan cheeses and chopped artichokes. Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10-13 minutes until crust is golden brown. Cut into slices. Serve warm sprinkled with red pepper flakes if desired.