Experimental Pizza #3

Our third experimental pizza was my choice - Spinach and Artichoke Pizza. I didn't think it was quite as good as the other two, but Jeremy liked it just as much as the ham/cheddar/apple pizza. We froze half of the pizzas for another day and I'll update on how frozen pizzas work out.

Spinach and Artichoke Pizzas
from Real Simple


  • 1 pound pizza dough, at room temperature (we used this recipe)
  • cornmeal, for the baking sheets
  • 2 cups marinated artichoke hearts, drained and quartered
  • 2 cups baby spinach (about 2 ounces)
  • 8 ounces mozzarella, grated (1 cup)
  • 1/2 8-ounce bar cream cheese, cut up
  • 1/2 cup grated Parmesan (2 ounces)
  • kosher salt and black pepper


  1. Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
  2. Dividing evenly, top the rounds with the artichoke hearts, spinach, mozzarella, cream cheese, and Parmesan; season with ¼ teaspoon each salt and pepper. 
  3. Bake until the crust is golden brown, 18 to 20 minutes.

1 comment:

Katie said...

Oooh, that sounds absolutely delicious! Looks great too. Something to try with my boys soon.