Deep Dish Garlic, Artichoke, and Spinach Pizza

Spinach and Artichoke Pizza

One of my goals this year is to overcome my fear of yeast. Before, if a recipe would list yeast as one of the ingredients, I would immediately bypass it, because it intimidated me.  I have good reason for this fear, because anytime in the past that I had made a recipe with yeast in it, the results were pretty dismal.  Usually it wouldn’t rise, and the bread would be flat and tasteless.  Most of those failures were in the distant past, so I decided it was time to over come my fear, and learn how to work with yeast, even if I had to fail many times over in the process.  This pizza was my first effort in overcoming my fear, and amazingly it turned out great – twice !

Spinach and Artichoke Pizza

I found this recipe on Cooking Classy’s blog, and as soon as I saw it, just could not get this pizza out of my mind.  It was  different from other pizza’s, and looked so creamy and delicious.  She gives very detailed directions, so I’m sure that is one of the main reasons that it turned out.  I used my candy thermometer to make sure the water temperature was just right, in order to maximize my chances for success. Being February, the house was kind of cold, so I turned my oven on 200 degrees for about 10 minutes and then turned it off so I would have a warm place for the dough to rise.

Pizza Dough

I was very nervous as I opened the door of the oven to see if the dough was rising, and amazingly it was! What a satisfying feeling.

Pizza Dough

Jeff is not a big spinach or white sauce  lover, but even he really liked this pizza. There are 3 kinds of cheeses which is part of what makes this recipe so delicious.  The first time I tried it, I even added feta cheese as well, and it was a wonderful addition. I am happy that I am not going to shy away anymore from recipes just because they have yeast in them.  That opens up a whole new world of breads, pizzas, and cinnamon rolls to try now.  I’m sure there will be disasters along the way, but  hopefully each failure will help me to learn how to succeed with yeast in the future.  Now, if I could only overcome my fear of snakes!

Spinach and Artichoke Pizza

Spinach and Artichoke Pizza

  • Servings: 6-8
  • Time: 1 1/2 hours plus 2 1/2 hours rising and cooking time
  • Difficulty: moderate
  • Print

For the Crust:

  • 2 1/4 tsp. active dry yeast
  • 2 tsp. granulated sugar
  • 1 1/2 c warm water, 110 degrees, divided
  • 3 Tbsp. extra virgin olive oil, plus more for brushing
  • 1 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 3 3/4 – 4 cups unbleached flour or bread flour (I used 4 cups)
  1. In the bowl of an electric stand mixer, combine yeast, 2 tsp. sugar, and 1/2 cup warm water, and whisk until yeast has dissolved.  Allow to rest 5 minutes.
  2. Add in remaining 1 cup warm water, olive oil, salt, and vinegar.
  3. Fit mixer with whisk attachment and set to low-speed and slowly add in 1/2 of the flour.  Mix until combined.
  4. Switch to a dough hook and slowly add in remaining flour, then knead mixture on medium-low speed about 7 – 8 minutes until smooth and elastic (dough should be slightly sticky, but should not stick to a clean fingertip).
  5. Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 to 2 hours.

For the Pizza:

  • 1 (16 oz.) homemade or store-bought pizza dough
  • 8 oz. fresh spinach, divided
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 3/4 c milk
  • 1/4 tsp. onion powder
  • 1/2 tsp. salt and freshly ground pepper
  • 1 clove garlic, minced
  • 2 Tbsp. extra virgin olive oil, divided
  • 4 oz. (1 cup) provolone cheese (I used deli slices and grated them)
  • 2 oz. (1/2 cup) shredded low-moisture mozzarella cheese
  • 2 oz. (1/2 cup) freshly shredded parmesan cheese
  • 6-8 canned artichoke hearts, drained well and quartered (don’t use marinated)
  • red pepper flakes, for serving (optional)
  1. Preheat oven to 450 degrees.
  2. Place pizza stone in preheated oven and allow to rest in oven 20 minutes (if you don’t have a pizza stone, just use a large pan and don’t preheat.  Cook pizza a few extra minutes to make sure middle of crust gets cooked through).
  3. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. If using homemade dough, it may be sticky, but that is okay.  Just push dough out into a circle with your fingers instead of a rolling-pin.
  4. Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
  5. In a large saucepan, heat remaining 1 Tbsp. olive oil over medium-high heat.  Once oil is hot, add 3/4 of the spinach and sauté just until wilted.  Set aside.
  6. In a small saucepan, melt butter over low heat, then while stirring add in flour and onion powder and cook 2 minutes, stirring constantly.
  7. Then while stirring, slowly stir in milk, increase temperature to medium and cook, stirring constantly until mixture just starts to boil and has thickened well.  Season with salt and pepper.
  8. Remove from heat and stir in minced garlic and sautéed spinach.  Set aside remaining fresh spinach (you should have about 1 1/2 cups chopped).
  9. To assemble pizza, spread the spinach white sauce evenly over pizza crust, leaving the rim uncoated.
  10. Sprinkle chopped, fresh spinach over sauce, followed by the provolone, mozzarella, and parmesan cheeses and chopped artichokes.
  11. Slide a pizza wheel under parchment paper and carefully transfer pizza to hot pizza stone in oven or just leave on parchment until after cooking.
  12. Bake 10-13 minutes (or a few minutes longer if you aren’t using a pizza stone) until crust is golden brown.
  13. Cut into slices and serve warm sprinkled with red pepper flakes to taste, if desired.

Recipe from Cook AZ I Do, originally found on Cooking Classy 

Advertisements

About Shari

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them! (cookazido.com)
This entry was posted in Breads and Rolls, Company, Italian, Main Dish, Party Recipes, Recipes, Weekend Meals and tagged , , , , , , , , , . Bookmark the permalink.

17 Responses to Deep Dish Garlic, Artichoke, and Spinach Pizza

  1. Wow, did you ever nail this yeast dough recipe . . . and you double-nailed it with this cheesy artichoke (be still my heart) topping for the pizza. Pinning and keeping, Shari, with much gratitude! I’ve been watching the Phoenix weather since my brother lives out there (Les Corieri, owner of The Mint, Hi-Fi, etc.), and wow, are you getting the BEST weather! Totally freezing here! My mother just sold her house in Fountain Hills after my father’s passing last year. I don’t know when I’ll get back out to the Valley of the Sun . . . but who knows?
    xo,
    Roz

    • cookazido says:

      Thank you, Roz! Thanks to Jaclyn of Cooking Classy’s good directions, it turned out. I still have a lot to learn, though. We really have had great weather this week. I was so surprised when I went outside today, and saw the orange trees are blossoming already. I’m sure it will still get cold again, but I’ll take the good temperatures while possible. Summer will be here before we know it! I didn’t realize your brother lives here. I hope you can get back sometime, but you live in such a beautiful place, I wouldn’t blame you for never leaving your state! I really appreciate the pin. I’m very happy to pass along this wonderful recipe. Take care and hope you stay warm!

  2. tworedbowls says:

    This looks fantastic! Awesome job conquering yeast (it was so scary for me the first time, too!) and making this gorgeous pizza! Pizza dough is on my list of to-do’s … I may have to try it after seeing your delicious version.

    • cookazido says:

      Thank you so much! I’m sure I will have my failure’s too, but sometimes it is just getting past the first attempt that is the hardest. I really appreciate you stopping by, and for your kind comments!

  3. Teresa says:

    Wow, your crust looks incredible! Great job, Shari!

    • cookazido says:

      Thank you, Teresa! I was actually surprised it turned out, but very happy it did. There is still a lot to learn, though. You make bread quite a bit, don’t you? I always see such yummy bread recipes on your blog. I want to try bread sticks next, and then tackle homemade bread. It was nice of you to stop by!

  4. Something about the joy of garlic and artichoke on a pizza:) Love your made-from-scratch recipe…

  5. Mmm! This sounds amazing! I, too, have a fear of yeast, and I was keen to see how this went for you. Obviously it went very well! Now you have a whole new food medium to explore. This really is exciting.

    • cookazido says:

      I’m glad to know I’m not the only one with that fear, Ruth! This was just my first attempt, so I know there will be failures, but I’m excited to learn something new. Have you been cooking anything special lately? I hope you’re staying warm!

  6. Shari says:

    So awesome! I too tend to avoid anything will yeast! The last pizza dough I did worked out well, I think due to luck. It was soo cold here (like in the teens) that in order to have a warm place to have the dough rise I turned on the gas fire place and placed the dough close to it! Love the combination of artichoke and spinach. Im making pizza this wknd – fingers crossed the dough rises!

    • cookazido says:

      Thanks for your comment, Shari. I guess there are lots of us in the fear of yeast club!:) I have New York temperatures on my computer as my son lives there, and I have seen how cold it has been there lately. Brrrrr! I can see why it would be hard to get dough to rise. How did your pizza turn out? We’ll have to work through our fears together. Let me know if you have any tips for me along the way!

  7. Liz says:

    What a lovely combination of flavours in a pizza and very filling too because it’s in a deep pan. Thanks so much for sharing!

    • cookazido says:

      Thank you, Liz! Yes, it was a very filling pizza. We have been eating the leftovers off and on all week when we needed something quick. It was nice that it made such a large pizza. I hope all is well with you. Thanks for stopping by!

  8. Preveena says:

    Hi Shari! I am hungry looking at the pictures, can you deliver them to me. Will definitely try this.

    • Shari says:

      Hi Preveena! I sure wish we could just sit down and have a piece together!:) It is so nice to see you here again. Thanks for your comment!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s