Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 12/15/14

Pizza with Spinach-Artichoke Sauce
with quick lemony broccoli

Active: 25 min Total: 35 min
Original GF Paleo Vegetarian
Pizza with Spinach-Artichoke Sauce
This is like 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 take on it.
Tags
Freezer Friendly
Proteins
Cheese
Cuisines
American
Save recipe
109

Ingredients

Metric
Servings:
4
Pizza with Spinach-Artichoke Sauce:
  • Pizza dough - 1 lb
  • Artichoke hearts - 1 cup
  • Baby spinach - 2 oz
  • Garlic - 1 clove , peeled
  • Olive oil - 2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Sundried tomatoes - 5 , chopped
  • Mozzarella - 6 oz , grated
  • Red pepper flakes - for serving
Quick Weeknight Lemony Broccoli:
  • Broccoli - 1 1/2 lbs , chopped
  • Lemons - 1/2 , juice of
  • Salt and pepper - to taste

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 - 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. (Can be done up to 3 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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, 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, plus some salt and pepper. You can also drizzle on some good olive oil (not listed in ingredient list).
  7. Enjoy pizza hot out of the oven with red chili flakes and broccoli on the side.

Reviews

Ratings

0 reviews