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Spinach & Artichoke Sheet Pan Pizza Recipe

    Spinach & Artichoke Sheet Pan Pizza Recipe

    Spinach & Artichoke Sheet Pan Pizza Recipe: These days, I never make pizza any other manner but on a sheet pan. I used to struggle with a bulky baking stone, but now I rarely use it. A 1-pound ball of dough, when rolled out and stretched on a sheet pan, produces the ideal thin crust pizza. A current favorite is a white pizza topped with baby spinach that has been sautéed in garlic, canned artichoke hearts, and plenty of mozzarella.

    The dough can be made at home (using half the recipe) or purchased in a 1-pound ball from the supermarket. Trader Joe’s has great pre-made pizza dough in a variety of flavors and textures, including plain, whole wheat, and herb. If you prefer a thicker, breadier crust, feel free to use two pounds of dough instead of one.

    Spinach & Artichoke Sheet Pan Pizza Recipe

    • PREP TIME – 30 mins
    • COOK TIME – 15 mins
    • TOTAL TIME – 45 mins
    • SERVINGS – 4 to 6 servings

    Ingredients require for Spinach & Artichoke Sheet Pan Pizza

    • Three Tablespoons of Olive Oil, Split
    • Pizza dough, either prepared ahead of time or weighing one pound
    • Seasoning: 1 teaspoon Italian
    • Four minced garlic cloves
    • Baby spinach, one 6-ounce bag
    • 1 (12-14 ounce) jar marinated artichoke hearts; drain well and cut into bite-sized pieces (if necessary; see Notes for Recipe).
    • Shredded mozzarella cheese, 1 1/2 cups (6 ounces)
    • Optional: crushed red pepper flakes.

    Method for Spinach & Artichoke Sheet Pan Pizza

    1. Preheat the oven to 450ºF:

    Put a rack in the bottom third of your oven. Spread 1 tablespoon of the olive oil on a baking sheet that measures 13 by 18 inches.

    2. Roll out the dough:

    Pizza dough that has been stored in the fridge should be brought out and allowed to sit at room temperature for 20 minutes before being used. Turn the dough out onto a pastry board that has been generously dusted with flour. Roll the dough out with a rolling pin into a long, thin rectangle.

    3. Transfer the dough to the pan:

    Put the dough on the oiled baking sheet and spread it to the edges. If it snaps back into place, give it a few minutes to recover. Lightly coat the dough with olive oil, about a tablespoon’s worth. Spread the oil all over the dough with a pastry brush or your fingertips, being careful not to rip it. The dough should be liberally sprinkled with Italian seasoning.

    4. Wilt the spinach:

    Over medium heat, combine the remaining tablespoon of oil with the garlic in a large skillet. Add the spinach once the garlic starts to bubble. Turn off the heat after 2 minutes, or after the spinach has wilted.

    5. Top the pizza:

    You may need to give the dough one last stretch if it has shrunk from the edges of the pan. Toss the pizza with half of the mozzarella, then add the sautéed spinach and artichokes. Add the remaining mozzarella and sprinkle.

    6. Bake the pizza:

    Put the pizza in the oven for 12-15 minutes, or until the cheese is melted and the crust is golden.

    7. Slice and serve:

    You may either slice it in the pan with a pizza wheel or remove it out with two spatulas and place it on a big cutting board. Crushed red pepper flakes (not mandatory) go well with the spicy pizza.

    8. Slice and serve:

    You can use a pizza wheel to cut it into squares directly in the pan, or you can use two spatulas to remove it and place it on a big cutting board. Crushed red pepper flakes are optional and taste great on heated pizza.
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