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Week of 11/7/22

Pizza with Spinach-Artichoke Sauce
with quick lemony broccoli

Active: 35 Total: 65
Original GF Paleo Vegetarian
Pizza with Spinach-Artichoke Sauce

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.

Tags
Freezer Friendly
Proteins
Cheese
Cuisines
American
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45

Ingredients

Metric
Servings:
4
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

  1. 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.

  2. 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)

  3. Broccoli / Sundried tomatoes / Mozzarella - Prep as directed and store separately. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 425F (218C) degrees and position top rack so it’s at the very top.

  2. 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.

  3. 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.

  4. Spread the spinach-artichoke sauce over dough (reserve half if doubled), cover in cheese, and sprinkle on sundried tomatoes.

  5. Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.

  6. 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. 

  7. Enjoy pizza hot out of the oven with red pepper flakes and broccoli on the side.

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