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Spinach and Artichoke Pan Pizza Recipe

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3.9 from 7 reviews

This spinach and artichoke pan pizza combines a crispy, yeast-risen dough with a vibrant spinach pesto, tangy artichoke hearts, and a melty blend of mozzarella, parmesan, and fontina cheeses. It’s cooked in a skillet to achieve a perfectly golden crust and a deliciously savory topping, making it an irresistible homemade pizza option that highlights fresh, wholesome ingredients.

Ingredients

Dough

  • 2 cups (260 grams) all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon kosher salt (use half if using a different brand)
  • 1 cup lukewarm water (100° to 115°F)
  • 1 tablespoon (15 grams) olive oil

Spinach Pesto

  • 2 thick or 3 thin scallions, thinly sliced
  • 2 garlic cloves, minced
  • 4 ounces (115 grams) spinach leaves (baby spinach works fine)
  • Red pepper flakes, to taste
  • Olive oil, enough to blend to a pesto consistency

Assembly

  • 1 14-ounce can quartered artichoke hearts, drained and patted dry
  • Zest and juice from half a lemon
  • 6 ounces (170 grams) mozzarella, diced (block or perlini)
  • 1/2 cup (45 grams) grated parmesan cheese
  • 1/2 cup (55 grams) grated fontina or asiago cheese

Instructions

  1. Prepare the dough: In a large bowl, whisk together flour, instant yeast, and kosher salt. Add lukewarm water and olive oil, stirring until a sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise for 1 to 1.5 hours until doubled in size.
  2. Make the spinach pesto: In a food processor or blender, combine sliced scallions, minced garlic, spinach leaves, and red pepper flakes. Pulse while slowly drizzling in olive oil until you achieve a smooth pesto consistency. Season with salt to taste.
  3. Prepare the artichokes: Drain and dry the canned quartered artichoke hearts thoroughly to prevent soggy pizza. Toss them with lemon zest and juice to add brightness.
  4. Preheat and shape the dough: After the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch the dough to fit a 10-12 inch skillet or pan, ensuring an even thickness.
  5. Assemble the pizza: Heat the skillet over medium heat and lightly oil the base. Carefully place the rolled-out dough into the pan. Spread an even layer of the spinach pesto over the dough. Distribute the lemony artichoke quarters evenly across the top.
  6. Add the cheeses: Sprinkle diced mozzarella over the pizza, followed by grated parmesan and fontina or asiago cheese, ensuring thorough coverage to create a rich, gooey topping.
  7. Cook the pizza: Cover the skillet and cook over medium-low heat for 10-15 minutes, checking the bottom regularly to prevent burning. The crust should turn golden and crispy, and the cheese should melt thoroughly.
  8. Finish and serve: Once cooked through, remove the pizza from the pan, let it cool slightly, then slice and serve warm. Optionally, garnish with additional red pepper flakes or fresh herbs if desired.

Notes

  • Make sure to dry the artichoke hearts well to avoid soggy pizza crust.
  • Use a heavy-bottomed skillet for even heat distribution and a better crust.
  • You can substitute fontina with asiago or another semi-soft melting cheese for similar flavor.
  • Adjust red pepper flakes quantity according to your spice preference.
  • For a crisper crust, increase heat slightly but monitor closely to prevent burning.

Find it online: https://bitezly.com/spinach-and-artichoke-pan-pizza-recipe/