Roasted Garlic, Spinach & Artichoke Pizza Recipe

Proof yeast

In a medium bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the surface and let stand 5–10 minutes until foamy.

In a large mixing bowl or bowl of a stand mixer, combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand 6–8 minutes or with a dough hook 4–5 minutes until smooth and elastic. If dough is too sticky, add up to 1 tablespoon more flour.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 60–90 minutes.

After rising, punch down the dough, divide if making two smaller pizzas (this recipe makes one 12–14" pizza or two 9–10"), and let rest 10 minutes before rolling.

Preheat the oven to 400°F (200°C). Slice the top quarter off each garlic bulb to expose the cloves. Place bulbs on a piece of foil, drizzle with 2 tablespoons olive oil, sprinkle 1 teaspoon salt over them, wrap tightly and roast in the oven for 35–40 minutes until soft and golden.

Remove from oven and cool slightly. Squeeze roasted cloves from skins into a small bowl and mash into a smooth paste with a fork. Set aside.

Preheat oven (if not already) to 475°F (245°C) with a pizza stone or baking sheet inside to heat for at least 30 minutes before baking the pizza.

In a medium bowl, combine softened cream cheese, sour cream, mayonnaise, 40 g grated parmesan, roasted garlic paste (about 2–3 tablespoons depending on taste), lemon zest, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until smooth and spreadable. Taste and adjust seasoning or roasted garlic amount as desired.

Wilt the spinach: heat a tablespoon of olive oil in a skillet over medium heat, add chopped spinach and cook just until wilted, about 1–2 minutes. Season lightly with a pinch of salt. Squeeze or drain excess moisture and set spinach aside on a paper towel.

Prepare artichokes: drain and quarter the artichoke hearts. If you want a bit more texture, pat them dry and sauté in the same skillet for 2–3 minutes with a teaspoon of olive oil until edges begin to color; otherwise use as-is.

Stretch or roll the rested dough on a lightly floured surface into a 12–14" round (or desired size). Transfer dough to a pizza peel dusted with semolina or a parchment-lined inverted baking sheet if you don't have a peel.

Evenly spread the roasted garlic cream cheese base over the dough, leaving a 1/2–1" border for the crust. Scatter the wilted spinach evenly over the base, then distribute the quartered artichoke hearts on top. Sprinkle shredded mozzarella (200 g) evenly, then finish with 30 g grated parmesan.

Drizzle 1 tablespoon extra virgin olive oil over the toppings, and sprinkle 1/2 teaspoon red pepper flakes and 1/4 teaspoon freshly ground black pepper evenly.

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 475°F (245°C) for 10–14 minutes, rotating halfway, until crust is golden and cheese is bubbling and lightly browned.

Remove the pizza from oven and let rest for 2–3 minutes. Sprinkle chopped basil or parsley over the top and optionally squeeze 1/2 tablespoon lemon juice for brightness.

Slice and serve hot. Store any leftovers tightly wrapped in the refrigerator for up to 2 days; reheat in a 375°F (190°C) oven until warmed through to keep crust crisp.