Spinach and Artichoke Pizza Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the dough:</li> <li class="ingredients-single-item">300g bread flour (or strong white flour)</li> <li class="ingredients-single-item">1 tsp instant dry yeast</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tbsp olive oil</li> <li class="ingredients-single-item">180ml warm water (about 38°C)</li> <li class="ingredients-single-item">1 tsp sugar</li> <li class="ingredients-single-item">For the toppings:</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">3 cloves garlic, minced</li> <li class="ingredients-single-item">200g fresh spinach, roughly chopped</li> <li class="ingredients-single-item">170g marinated artichoke hearts, drained and quartered</li> <li class="ingredients-single-item">150g ricotta cheese</li> <li class="ingredients-single-item">150g mozzarella cheese, grated</li> <li class="ingredients-single-item">50g parmesan cheese, freshly grated</li> <li class="ingredients-single-item">½ tsp dried oregano</li> <li class="ingredients-single-item">¼ tsp red pepper flakes (optional)</li> <li class="ingredients-single-item">Salt and black pepper to taste</li> <li class="ingredients-single-item">Fresh basil leaves for garnish</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone (or baking sheet)</li> <li class="equipment-single-item">Pizza peel (or large cutting board)</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Parchment paper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the pizza dough. In a large bowl, combine the flour, yeast, salt, and sugar. Make a well in the center and pour in the warm water and olive oil. Mix until a shaggy dough forms. This step activates the yeast and begins gluten development, which gives your crust its structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently and feel slightly tacky but not sticky. If using a stand mixer, knead with the dough hook on medium speed for 5-7 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a ball and place in an oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot for 1.5-2 hours, or until doubled in size. This slow fermentation develops flavor and improves the texture of your crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough rises, prepare your toppings. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Add spinach and a pinch of salt, cooking just until wilted, about 1-2 minutes. Remove from heat and set aside to cool. Once cooled, squeeze out excess moisture using a clean kitchen towel or paper towels. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to its highest setting (usually 250-275°C/475-525°F) with the pizza stone or baking sheet inside. It's crucial to preheat your stone or sheet for at least 45 minutes to create a crispy bottom crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once the dough has doubled, gently punch it down to release excess air. On a lightly floured surface, roll or stretch the dough into a 30cm (12-inch) circle, keeping the edges slightly thicker than the center. This creates a nice cornicione (outer rim) while ensuring the center cooks through properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer the dough to a piece of parchment paper dusted with a little flour or cornmeal. This makes it easier to slide onto your pizza stone. In a small bowl, mix the ricotta with the remaining tablespoon of olive oil, a pinch of salt, pepper, and half of the minced garlic. Spread this mixture evenly over the dough, leaving a 2cm border around the edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Distribute the wilted spinach and artichoke pieces evenly over the ricotta layer. Sprinkle with dried oregano, red pepper flakes if using, and a little black pepper. Top with the grated mozzarella and parmesan cheeses, which will create that perfect melty, golden topping as they bake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and starting to brown in spots. The high heat creates a beautiful oven spring in the dough while quickly cooking the toppings. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove the pizza from the oven and transfer to a cutting board. Let it rest for 2 minutes before slicing – this allows the cheese to set slightly and prevents the toppings from sliding off. Garnish with fresh basil leaves, a light drizzle of olive oil if desired, and serve immediately while it's hot and at its most delicious. Enjoy your homemade spinach and artichoke pizza! </li> </ol>