Spinach & Artichoke Pizza

I started off this Lenten series with one of my favorite vegetarian pizzas.  I have a confession to make.  I just *might* have a new favorite!

This pizza had all of the loveliness of everyone’s favorite spinach artichoke dip, but is pizza form – what’s not to love?  So pull up a plate and let’s have some spring veggies!

Recipe Notes:

*I split this into two smaller pizzas (about 8 inches), since it works better on my pizza peel.  If yours is larger, you can make one large pizza

*I used a combination of basil, oregano, and marjoram in my herbed crust

*Don’t have ground flax?  Replace the flax with one of the flours.

*This alfredo recipe makes the perfect amount for these pizzas.  For a lighter alternative, use half of this lightened up recipe.

Spinach & Artichoke Pizza

Adapted from Baking with Boys, via Experiences of a Housewife

Herbed Pizza Dough

1 tbsp active dry yeast

1 cup warm water (around 115 degrees F)

1 tsp sugar

1 tsp salt

1 tsp dried herbs

2 tbsp olive oil

1 cup all purpose flour

1 cup whole wheat flour

½ cup ground flax seed

Toppings

1 recipe alfredo sauce

1 tbsp extra virgin olive oil

2 cups fresh spinach, roughly shredded

1 (6 oz) jar marinated artichoke hearts, drained

1/3 lb asparagus, ends snapped off and cut in bite sized pieces

1 tsp minced garlic (3 cloves)

1 ¼ cup shredded mozzarella cheese

1 roma tomato, chopped

1-2 tbsp cornmeal

Preheat oven to 450 degrees F and sprinkle cornmeal over the baking pans.

In the bowl of a stand mixer, combine the yeast and water; whisk to combine.

Add the remaining ingredients and mix with the paddle attachment.  Once the ingredients are combined, switch to the dough hook and mix on medium speed until the dough forms a soft ball (about 2 minutes).  Turn the mixer off and let the dough rest for 3 minutes.

Turn the mixer back on to medium speed and knead with the dough hook for another 3-4 minutes. 

While the dough is mixing, heat a skillet over medium-high heat with a tablespoon of olive oil.  Add the asparagus, spinach, and artichoke hearts and stir fry for 2-3 minutes.  Add the garlic and cook for a minute more.  Remove from heat and set aside to cool a bit.

Once the dough is mixed, turn out onto a floured surface.   Cut the dough in half.  Roll one half very thin on a floured pizza paddle.  Transfer the dough to a baking sheet and prick all over with a fork.  Repeat with the second half of the dough.

Spread the alfredo sauce evenly over each dough round.  Top with the asparagus mixture, followed by the shredded cheese.  Lastly, add the chopped tomatoes.

Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and the crust is lightly browned.

Serves 4