Spinach & Artichoke Pizza with Parmesan & Mozzarella

Spinach & Artichoke Pizza

with Parmesan & Mozzarella

40 MIN
4 Servings
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    From the Test Kitchen

    This irresistible white pizza highlights one of our favorite pairings: spinach and artichokes. You'll top a creamy béchamel-mozzarella base with garlicky sautéed spinach, tender artichokes, and crushed red pepper before finishing it all with a sprinkle of parmesan cheese.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    ingredients
    Spinach & Artichoke Pizza with Parmesan & Mozzarella
    Title
    • 32 oz Pizza Dough
    • 6 oz Baby Spinach
    • ½ cup Marinated Artichoke Hearts
    • 2 cloves Garlic
    • 8 oz Fresh Mozzarella Cheese
    • ½ cup Grated Parmesan Cheese
    • ⅔ cup Béchamel Sauce
    • ½ tsp Crushed Red Pepper Flakes
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop 2 cloves of garlic. Halve the artichokes lengthwise. In a bowl, combine the béchamel and mozzarella (tearing into small pieces before adding); season with salt and pepper.

    2 Cook the spinach

    Wash and dry the spinach. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

    Cook the spinach
    Assemble the pizzas
    3 Assemble the pizzas

    Lightly oil two sheet pans. Using your hands, gently stretch each dough to about 1/4-inch thickness. Carefully center the dough on the sheet pans. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Using a fork, gently prick the surface of the dough all over to prevent air bubbles from forming. Leaving a 1-inch border around the edges, evenly top the dough with the béchamel-mozzarella mixture, cooked spinach, halved artichokes, half the parmesan, a drizzle of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

    4 Bake the pizzas & serve your dish

    Bake the pizzas, rotating the sheet pans halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. Carefully transfer the baked pizzas to a cutting board. Top with the remaining parmesan. Cut the finished pizzas into equal-sized pieces. Enjoy!

    Bake the pizzas & serve your dish
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