FNP: Spinach and Artichoke
Spinach and artichokes are a great combination together, no? I mean really, I don’t think I’ve ever met someone who doesn’t like spinach and artichoke dip (side note: if you have a good spinach and artichoke dip recipe, would you please point me in its delicious direction? I don’t have one; the last one I tried was a clunker.)
Last week, I sauteed up some baby spinach with olive oil, diced onion, frozen artichoke hearts and a little squeeze of lemon juice for a side dish one night for dinner. I made a little extra so that I could use it as a topping on our Friday Night Pizza, which I thought I’d try to make with similar flavors to a spinach-artichoke dip. I sprinkled some grated parmigiano-reggiano across the crust, layered on the sauteed spinach and artichoke hearts, then topped with some creamy garlic and herb goat cheese as well as chunks of fresh mozzarella. It was delicious — a “loose” interpretation of the dip, but still delicious!
(click through for the recipe)
Looking for more Friday Night Pizza ideas?
Previous Friday Night Pizzas:
Asparagus, Ricotta & Salami Pizza
Butternut Squash, Caramelized Onion, Goat Cheese and Thyme Pizza
Caramelized Onion, Mushroom and Gruyere Pizza
Green Garlic Monster Pizza
Pizza with Mushrooms, Asiago, Roasted Garlic & Thyme
Pesto & Potato Pizza
Sausage & Rapini Pizza with Caramelized Onions, Fontina and Ricotta
Sausage, Red Onion & Crimini Mushroom
Southwestern Black Bean & Vegetable
Spinach and Artichoke Pizza
1 ball pizza dough (about 1 lb)
1 big handfuls (about 2 cups packed) baby spinach, rinsed and spun dry
1 handful frozen (or fresh, if you have them) artichoke hearts, thawed
2 tablespoons minced onion
1 tablespoon extra-virgin olive oil
juice of 1/2 lemon
coarse kosher salt and freshly ground black pepper
a small handful (about 1/4 cup) grated parmigiano-reggiano cheese
4 ounces goat cheese (I used garlic & herb), crumbled
4 ounces fresh mozzarella (about 1/2 cup), torn into pieces
Preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal.
Saute the diced onion in the tablespoon of olive oil until softened and golden brown. Add the spinach and thawed artichoke hearts; saute until the spinach wilts and the artichoke hearts are softened, about 2-3 minutes. Squeeze the juice of the lemon over this mixture, and season with coarse salt and pepper (seasoning with the S&P is important!)
Layer on the toppings as follows: parmigiano, sauteed spinach and artichoke mixture, goat cheese and fresh mozzarella.
Bake 8-10 minutes, until crust is browned and cheese is melted and bubbling.