For the artichoke marinade:
Spinach Artichoke Pizza MARINADE
Author: Pizza Today
Recipe type: Sauces
Ingredients
- ¾ cup extra virgin olive oil
- Juice from 1 ½ lemon, (1/4 cup)
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- ½ tablespoon salt
- 1 ½ tablespoon sugar
- 12 whole artichokes cut in half, (approximate 19 ounces)
Instructions
- Mix all liquid ingredients in a bowl until the salt and sugar has liquefied and all the ingredients emulsify. The mix should exemplify a nice vinaigrette. Adjust to taste.
- Add the artichoke halves to the vinaigrette and toss very gently so the artichokes do not fall apart. Reserve in the refrigerator.
For the pizza:
Spinach Artichoke Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- ½ cup, (3 ounces) red onion, chopped
- 1 proprietary 19-ounce large dough ball
- ¾ cup packed fresh spinach leaf
- 1 ½ cup frozen IQF spinach, thawed and squeezed of water. (Combined spinach should total approximately 1 pound)
- 5 tablespoons whole milk ricotta cheese
- 4 tablespoons Parmigiano
- 1 ½ teaspoons salt
- 4 whole artichokes cut in quarters
- ½ cup proprietary béchamel sauce, (Alfredo sauce)
- 1 ½ cups proprietary cheese blend, (6 ounces)
Instructions
- In a large bowl mix both types of spinach with the ricotta, Parmigiano and salt. When incorporated, gently fold in the quartered artichokes.
- Push out the large dough into a disc and squeeze or brush the béchamel on the dough.
- Add the cheese blend on top of the sauce.
- Using your fingers, press the spinach mix on the pizza. It is up to you to make this mix thick or thin.
- After the spinach mix is evenly placed on the pizza, place the pizza in a 475-500 F oven and bake for 9-12 minutes. Remember, this pizza is more like a pie so check the middle of the pizza for doneness frequently.
- When the pizza is golden brown and baked through, pull from the oven and place fresh sliced or diced tomatoes in the center for a bulls eye garnish.
