Spinach-Artichoke Pizza, A MOUTHWATERING & Super Simple Recipe!

Entree

Oh. My. Goodness. Spinach-Artichoke Deep-Dish Pizza is a bonafide match made in food heaven!

There’s not much in life I love more than a creamy, dreamy spinach-artichoke dip — but, of course, a delicious slice of pizza is an exception.

So when I found a recipe that combined the two legends, my mouth instantly began to water.

I love this recipe not only because it’s surprisingly easy, but it’s also a convenient way to create a hearty meal with practically nothing to clean up. Spinach-Artichoke Pizza is hassle-free and full of flavor, making it every home cook’s dream come true!

In just four simple steps, you can devour Spinach-Artichoke Pizza from the comfort of your home. It tastes even better than it looks, and foodies around the world can’t stop raving about it.

Here’s how to make Spinach-Artichoke Pizza:


Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 (5-oz.) container baby spinach, coarsely chopped
  • 3 garlic cloves, chopped
  • 1/2 c. ricotta
  • 1 1/2 oz. Parmesan, grated (about 1/3 c.)
  • 1 tbsp. fresh lemon juice
  • 1/4 tsp. crush red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 tbsp. cornmeal
  • 1 lb. store-bought pizza dough, at room temperature
  • 6 oz. Fontina cheese, grated (about 1 1/2 c.)
  • 1 (14-oz.) can artichoke hearts, drained and quartered
  • Fresh basil leaves, torn, for serving


Directions:

  1. Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10″ skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
  2. Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12″ round. Carefully press dough into the bottom and up the sides of the skillet.
  3. Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
  4. Serve sprinkled with basil and cut into wedges.

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