Pizza with Spinach-Artichoke Sauce
with quick lemony broccoli

Name: Pizza with Spinach-Artichoke Sauce
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1 cup Artichoke hearts; 2 oz Baby spinach; 1 clove Garlic, peeled; 2 Tbsp Oil, olive; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 lb Pizza dough; 1 Tbsp Flour, all-purpose; 5 Sundried tomatoes, chopped; 6 oz Cheese, mozzarella, grated; for serving Red pepper flakes; 1 1/2 lbs Broccoli, chopped; 1/2 Lemons, juice of

Active: 35 Total: 65

Original GF Paleo Vegetarian

This meal, which we originally featured back in 2014, is our pizza take on spinach-artichoke dip. We promise you won't miss the tomato sauce at all.
Smarts: Turn this sauce into a 'pesto' by adding in some walnuts or pine nuts and toss with pasta for another easy meal.

Ingredients

Metric

Servings:

Spinach-Artichoke Sauce:

Artichoke hearts - 1 cup
Baby spinach - 2 oz
Garlic - 1 clove , peeled
Oil, olive - 2 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp

Spinach-Artichoke Pizza:

Pizza dough - 1 lb
Flour, all-purpose - 1 Tbsp
Sundried tomatoes - 5 , chopped
Cheese, mozzarella - 6 oz , grated
Red pepper flakes - for serving

Quick Weeknight Lemony Broccoli:

Broccoli - 1 1/2 lbs , chopped
Lemons - 1/2 , juice of

Prep

Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.
Make sauce (double if making Thursday's meal) - Place artichoke hearts, spinach, garlic, olive oil, salt, and pepper into a food processor. Pulse until thickened and season to taste with more salt and pepper as needed. (Can be done up to 5 days ahead)
Broccoli / Sundried tomatoes / Mozzarella - Prep as directed and store separately. (Can be done up to 3 days ahead)

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Make

Heat oven to 425F (218C) degrees and position top rack so it’s at the very top.
Brush a sheet pan with some olive oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush dough with a bit of olive oil.
Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
Spread the spinach-artichoke sauce over dough (reserve half if doubled), cover in cheese, and sprinkle on sundried tomatoes.
Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.
While pizza is baking, place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 ½ to 3 minutes, until broccoli is tender but still crunchy. Finish with lemon juice and season with some salt and pepper.
Enjoy pizza hot out of the oven with red pepper flakes and broccoli on the side.

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