Spinach, Artichoke, and Roasted Garlic Pizza

Recipe created by: My Prairie Pantry  
 
 
 

Prep Time30 minsCook Time15 minsTotal Time45 mins

This light and fresh pizza combines Seasoned Artichoke Hearts, Spinach, Roasted Garlic, with Mascarpone and Mozzarella Cheese. If you’re a pizza crust rookie I highly recommend this one - minimal effort for maximum reward. A kitchen scale is helpful, but not necessary. Already have your own dough? Skip to step #2 and follow along for the rest of this delicious pizza.

 

Pizza Crust
 ¾ tsp Instant yeast
 1 tsp honey (or another liquid sweetener)
 1 tsp Olive Oil
 150 g Warm Water (approximately 2/3 cup)
 76 g All Purpose flour (approximately 2/3 cup + 2tsp)
 76 g 00 flour (approximately 2/3 cup + 2 tsp)
 ¾ tsp salt
Toppings
 ½ Jar Sardo Marinated Artichokes, (squeeze out excess liquid from artichoke – otherwise pizza may be soggy)
 5-6 Cloves garlic, skin on
 2 tbsp Olive oil
 6 oz Fresh mozzarella, sliced
 ¼ cup Mascarpone cheese
 Small handful of Spinach
 Pinch of chili flakes

1

For the pizza dough combine water, yeast and olive oil and honey in a small bowl and set aside until mixture is bubbling. In a large bowl combine flours and salt. Slowly combine yeast mixture with flour, kneading with your hands for 3 minutes until well combined. Cover and let dough rest for 15 minutes. Knead again for 3 more minutes. Let dough raise on a heavily floured piece of parchment paper for 3 hours, covered with a large bowl or dampened kitchen towel. Once your dough has more than doubled in size it is ready to be formed. Gently use your hands to stretch the dough out. Continue until you are at your desired thickness shape and thickness.

2

Preheat oven to 450 F.

3

Add garlic and olive oil in a small oven safe dish and bake for 11 minutes. Remove from oven and let slightly cool. Once cooled, remove skins from garlic and set aside. Take 1 tsp of the oil from your roasted garlic dish and brush on the edge of your pizza crust.

4

Transfer pizza crust on the parchment to your pizza stone and bake for 4 minutes (if you do not have a pizza stone place the parchment on a baking sheet).

5

Remove pizza crust from oven. Evenly spread the mascarpone cheese to the base of your pizza. Top with artichoke, garlic cloves, spinach, mozzarella slices and chili flakes. Transfer back to oven and bake for 7 minutes longer.

6

Remove pizza from oven. Let the pizza cool down for 2 minutes. Cut and serve immediately.

7

Note: *Skip step 1 if you have your own pizza dough
**Can substitute ricotta for the mascarpone

 

Ingredients

Pizza Crust
 ¾ tsp Instant yeast
 1 tsp honey (or another liquid sweetener)
 1 tsp Olive Oil
 150 g Warm Water (approximately 2/3 cup)
 76 g All Purpose flour (approximately 2/3 cup + 2tsp)
 76 g 00 flour (approximately 2/3 cup + 2 tsp)
 ¾ tsp salt
Toppings
 ½ Jar Sardo Marinated Artichokes, (squeeze out excess liquid from artichoke – otherwise pizza may be soggy)
 5-6 Cloves garlic, skin on
 2 tbsp Olive oil
 6 oz Fresh mozzarella, sliced
 ¼ cup Mascarpone cheese
 Small handful of Spinach
 Pinch of chili flakes

Directions

1

For the pizza dough combine water, yeast and olive oil and honey in a small bowl and set aside until mixture is bubbling. In a large bowl combine flours and salt. Slowly combine yeast mixture with flour, kneading with your hands for 3 minutes until well combined. Cover and let dough rest for 15 minutes. Knead again for 3 more minutes. Let dough raise on a heavily floured piece of parchment paper for 3 hours, covered with a large bowl or dampened kitchen towel. Once your dough has more than doubled in size it is ready to be formed. Gently use your hands to stretch the dough out. Continue until you are at your desired thickness shape and thickness.

2

Preheat oven to 450 F.

3

Add garlic and olive oil in a small oven safe dish and bake for 11 minutes. Remove from oven and let slightly cool. Once cooled, remove skins from garlic and set aside. Take 1 tsp of the oil from your roasted garlic dish and brush on the edge of your pizza crust.

4

Transfer pizza crust on the parchment to your pizza stone and bake for 4 minutes (if you do not have a pizza stone place the parchment on a baking sheet).

5

Remove pizza crust from oven. Evenly spread the mascarpone cheese to the base of your pizza. Top with artichoke, garlic cloves, spinach, mozzarella slices and chili flakes. Transfer back to oven and bake for 7 minutes longer.

6

Remove pizza from oven. Let the pizza cool down for 2 minutes. Cut and serve immediately.

7

Note: *Skip step 1 if you have your own pizza dough
**Can substitute ricotta for the mascarpone

Spinach, Artichoke, and Roasted Garlic Pizza