Spinach And Artichoke Recipe

Bring dough to room temperature

Remove the pizza dough from the refrigerator 30–60 minutes before baking so it relaxes and is easier to stretch. Preheat the oven to 500°F (260°C) with a pizza stone or steel inside for at least 30 minutes.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or parchment-lined baking sheet dusted with flour or semolina. Lightly brush the outer rim with 1 tsp olive oil.

Make the roux

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is pale and no longer tastes raw, but don't let it brown.

Add milk and seasonings

Gradually whisk in 1 cup whole milk, a little at a time, to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon (about 3–5 minutes). Stir in 1 tbs grated Parmesan, 1 finely minced garlic clove, a pinch of nutmeg, 1 tsp salt, and 1 tsp black pepper. Taste and adjust seasoning. Remove from heat and let cool slightly so it spreads without sliding off the dough.

Prepare spinach

If using fresh spinach: heat a medium skillet over medium heat with no oil. Add the 5 oz fresh spinach in batches and wilt until just collapsed (1–2 minutes). Remove to a bowl and let cool slightly, then squeeze out excess moisture using a clean kitchen towel or cheesecloth. If using additional thawed frozen spinach, mix it in after squeezing. Chop the drained spinach coarsely.

Prepare artichokes and aromatics

Drain and quarter 1 cup artichoke hearts if not already quartered. In a small bowl, combine the chopped spinach, artichoke hearts, 2 tsp finely chopped red onion, 1 tsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp crushed red pepper flakes (if using). Toss to combine. Taste and adjust salt and lemon to brighten the mixture.

If the topping seems very wet, press it again lightly in a sieve or towel; it should be moist but not dripping to avoid making the dough soggy.

Assemble the pizza

Spread an even layer of the warm (not piping hot) bechamel sauce over the stretched dough, leaving a 1/2-inch rim. Distribute the spinach-artichoke mixture evenly over the sauce. Scatter 8 oz shredded or torn housemade mozzarella over the top, ensuring good coverage but leaving some pockets for bubbling. Sprinkle 1 tbs grated Pecorino or Parmesan around the edges and over the toppings.

Bake

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned in spots. Oven times vary—watch closely after 6 minutes.

Finish

Remove the pizza from the oven. Drizzle 1 tsp olive oil over the top and finish with a light grind of 1/4 tsp freshly ground black pepper. Let rest 2–3 minutes, then slice and serve.