I don’t see why you couldn’t put all the best parts of spinach artichoke dip onto a pizza. Everyone loves this pizza with spinach and artichokes on it.
The classic spinach artichoke dip is a crowd pleaser, so what’s not to like? The combination of the tangy artichokes and the creamy, gooey cheese makes for a really appealing food. One of our early 2010 “hits” was a variation on the classic: a grilled cheese sandwich with spinach and artichoke hearts. Years later, we’re here to put our own spin on the idea by baking it into a pie. Here is our pizza with spinach and artichokes. Like the famous spread used to cover pizza dough, it is gooey, delicious, and tangy. Who could say no to that?
Recipe for pizza with spinach and artichoke hearts
Spinach artichoke pizza is much simpler to prepare than spinach artichoke dip if the crust is left out of the equation. To make the pizza topping, you need to sauté some minced garlic with the spinach leaves and cook the mixture for around three minutes. Then, after another minute of cooking, stir in chopped canned artichokes. (Are you still eating spinach from last night? For the best spinach dishes, go here.
In terms of form filling, that’s all! Spread it on pizza crust, sprinkle on some mozzarella and Parmesan, and bake. The end result mimics the texture and flavour of the dip perfectly. Except now it’s much simpler to consume since the bread you’d normally dip into it has been converted into pizza dough.
Also, we’ve made it clear that if you don’t have Parmesan on hand, Pecorino Romano cheese will do just well as a substitute for the toppings. Pecorino Romano cheese is described. Like Parmesan, Pecorino is a hard Italian cheese, but its taste is significantly harsher. Since Pecorino cheese has such a distinctive taste and is so intensely flavorful, Alex and I like it over Parmesan. Although Parmesan cheese would work well here, the addition of Pecorino elevates this dish to new heights.
You may easily substitute premade pizza dough from the supermarket. But, if you have the time, you should definitely try making our handmade pizza dough! The following paragraphs will provide you with some helpful advice on the subject.
Three easy steps to perfect pizza dough.
A good pizza dough is the foundation of a delicious spinach artichoke pizza. For over a decade, Alex and I have been tweaking and perfecting our formula. Following are some of the most useful guidelines we have found for creating pizza dough at home.
- Incorporate high-quality flour into your first step.
The quality of the flour you use is the single most important step in making authentic Italian pizza dough. Flour we use is known as Tipo 00 and is standard in Neapolitan pizzerias. The resulting dough is gorgeous, silky, and airy. Our family often uses the internet to get Tipo 00 flour.
- To make the pizza even better, use a pizza stone and peel.
The use of a pizza stone is another suggestion. The secret to perfectly crisp pizza crust on the surface and chewy, tender inside is a pizza stone. Learn more about pizza stone maintenance and what we think is the greatest pizza stone in this article.
- Make use of an excellent recipe, 3.
Depending on your preferences and kitchen setup, we offer a variety of pizza dough recipes. This pizza with spinach and artichoke hearts was made using our Best Pizza Dough. We use a stand mixer, but it would also work well if kneaded by hand.
That’s all there is to it! This is the complete guide to making a delicious artichoke pizza at home. Is this a recipe you’ve tried? Pizza making questions? Leave a comment and let us know!
Pizza with artichokes? Yes, please!
- To Make the Best Pizza, Use 1 Ball of the Best Dough (or Food Processor Dough or Thin Crust Dough)
- 1 clove of garlic
- Extra olive oil for brushing: 1 tablespoon
- Three Cups of Spinach
- 1/2 tbsp. of chopped artichoke hearts
- 1-1/2 ounces basil
- two tablespoons of Parmesan or Pecorino Romano cheese
- 1 milligramme of salt
- A pizza stone and a sprinkle of semolina flour or cornmeal
- In order to prepare the pizza dough, When making the dough, be sure you use the Best Pizza Dough recipe. (Preparation time is about 15 minutes, and relaxation time is around 45 minutes.)
- Preheat the oven to 500 degrees Fahrenheit with a pizza stone inside. Either that, or fire up your pizza oven (here’s the one we use).
- Get the condiments ready: Reduce the garlic cloves to a fine mince. Heat the olive oil in a small pan and sauté the garlic for 30 seconds. Throw in the spinach, and simmer for two or three minutes, until it wilts. Chopped artichokes should be added during the last minute. Taking it out of the oven.
- Pizza in the oven: Toss a pizza peel with cornmeal or semolina flour and have it ready when the oven is hot. (You may use the back of a rimmed baking sheet or a rimless baking sheet if you don’t have a pizza peel. However, a pizza peel is an essential tool. To learn more about shaping the dough into a pizza, check out our guide on Pizza Dough Stretching. Place the dough on the pizza peel carefully.
- Spread a little olive oil over the dough. Next, add the spinach artichoke mixture over an equal layer of mozzarella cheese. Sprinkle some kosher salt and Pecorino Romano or Parmesan cheese on top.
- Carefully slide the pizza off the peel and onto the prepared pizza stone. Put the pizza in the oven for 5–7 minutes, or until the cheese is melted and the dough is golden (or 1 minute in a pizza oven). Serve as is or cut into pieces.
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