+
Vegetarian & Vegan

Spinach-Artichoke Deep-Dish Pizza

Jtdusk | May 3, 201704:12 PM    

This is a very, very yummy recipe for you vegetarians out there.

Total Time: 0:40
Prep: 0:15
Level: Easy
Yield: 4 servings
Ingredients

1 tbsp. extra-virgin olive oil
1 (5-oz.) container baby spinach, coarsely chopped
3 garlic cloves, chopped
1/2 c. ricotta
1 1/2 oz. Parmesan, grated (about 1/3 c.)
1 tbsp. fresh lemon juice
1/4 tsp. crush red pepper flakes
Kosher salt
Freshly ground black pepper
1 1/2 tbsp. cornmeal
1 lb. store-bought pizza dough, at room temperature
6 oz. Fontina cheese, grated (about 1 1/2 c.)
1 (14-oz.) can artichoke hearts, drained and quartered
Fresh basil leaves, torn, for serving
Directions

Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10" skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12" round. Carefully press dough into the bottom and up the sides of the skillet.
Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
Serve sprinkled with basil and cut into wedges.

PER SERVING: protein: 32 g; fat: 32 g; carbohydrate: 67 g; fiber: 5 g; sodium: 1,186 mg; cholesterol: 74 mg; calories: 676.

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think
Table Talk Podcast

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan
Food News

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan

by Amy Schulman | Gaz Oakley wants to change your preconceived notions of veganism. His dishes, while meat- and dairy...

Check Out the 2020 James Beard Award Nominees
Food Trends

Check Out the 2020 James Beard Award Nominees

by David Watsky | The 2020 James Beard Award nominations for all chef and restaurant categories have been announced...

This Gooseberry Focaccia Is Perfect for Sour Snack Fans
Food News

This Gooseberry Focaccia Is Perfect for Sour Snack Fans

by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...

Trending Discussions

1

May in NYC

Updated 1 hour ago 1 comment
2

NYC Omakase

Updated 8 hours ago 7 comments
4

Jam, Canning and Preserving 2020

Updated 9 hours ago 20 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.