Cheesy Spinach and Artichoke Pizza

Last month, I posted Renee's recipe for Garlic Lovers Pizza. My friend Carli wanted to have some so I invited her over on a day that I had already planned to make a Spinach and Artichoke Pizza. I had already bought the spinach and artichoke and didn't want them to go bad. So, this happened:

...we also decided to invite another friend over so we didn't feel like fatties...

They were both amazing, of course! We sent Carli home with some extra and her dad proceeded to eat her leftovers. I can proudly say this Irish (with a Mexican last name) chica made pizza approved by Italians! Heck Yeah!!

Cheesy Spinach and Artichoke Pizza

by How Sweet It Is

Pizza Crust
1 1/8 cups warm water (100-105 degrees)
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil

Pizza
2 teaspoons olive oil
1 shallot, diced
2 garlic cloves, minced or pressed
1 (6 ounce) bag of fresh spinach
1 (14 ounce) can of artichoke hearts (5-7 count)
2/3 cup ricotta cheese
8 ounces freshly grated mozzarella cheese
4 ounces freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

1. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.

2. Add in 2 1/2 cups flour, salt, garlic powder and dried basil, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes.

3. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

4. Preheat oven to 375 degrees F.

5. Drain artichokes and press with a paper towel to reduce some of the moisture. Roughly chop, pressing with a towel again, then place in a bowl. Add ricotta cheese.

6. Heat a large skillet over medium low heat and add 1 teaspoon olive oil. Add in shallots with a pinch of salt and cook until soft and translucent, about 5 minutes.

7. Add in garlic and spinach, tossing to coat and cooking until spinach is wilted. Transfer spinach mixture to the bowl with artichokes and ricotta, then add salt, pepper, 1/4 cup Parmesan and 1/2 cup mozzarella cheese. Stir to combine.

8. After the dough has risen, punch it down and place it back on the floured surface. Using a roll pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas). Place the towel back over the dough and let sit in the warm place for 10 minutes.

9. Drizzle pizza dough with 1 teaspoon olive oil and brush to coat. Sprinkle a bit of mozzarella cheese over top of the dough, then spread spinach ricotta mixture evenly over top. Cover with remaining Parmesan and mozzarella cheeses. Bake for 25-30 minutes, or until cheese is golden and bubbly.

...I use so many of Jessica's recipes, she is going to think I am stalking her...

It's like she knows me! We have twin taste buds!