Ingredients
Equipment
Method
Preparation Steps:
- Preheat your oven to 475°F (245°C). If you're using a pizza stone, place it in the oven while it heats up to ensure a crispy crust.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let it cool slightly. Repeat with the remaining spinach and set all the spinach aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, sprinkle in the flour and whisk constantly for about 1 minute to create a roux. Gradually add the milk while whisking to avoid lumps. Continue to cook until the mixture thickens, about 3-5 minutes. Stir in the onion powder, minced garlic, and season with salt and pepper.
- Remove the skillet from the heat and fold in the sautéed spinach, provolone, mozzarella, and parmesan cheese. Finally, add the quartered artichoke hearts. Mix until everything is well combined and creamy.
- On a lightly floured surface, roll out the pizza dough to your desired thickness. If you prefer a thinner crust, aim for about 1/4 inch. If you like it thicker, keep it around 1/2 inch.
- Transfer the rolled-out dough to a pizza stone or baking sheet. Brush the remaining tablespoon of olive oil over the crust. Spread the creamy spinach and artichoke mixture evenly over the dough, leaving a small border around the edges.
- Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Once baked, remove the pizza from the oven and let it cool for a minute. Slice it into wedges using a pizza cutter. Serve hot, with a sprinkle of red pepper flakes if you like a little heat!
Notes
- Add chopped fresh herbs like basil or parsley for extra flavor.
- Increase the cheese for a cheesier pizza.
- Drain artichoke hearts well to prevent excess moisture.
- Let pizza dough rest for better elasticity.