I’m starting to wonder who loves the spinach/artichoke combination better – me or Rachael Ray? I guess it’s her, since she is the one actually coming up with the recipe, but I just keep getting drawn to these ingredients!! And I’m glad I was drawn to this one, because it is a real winner.
I always struggle with using all the produce from our garden, because it produces a lot for just 2 1/2 people. But so far, I’ve picked every cherry tomato that has been ripe and I’ve used it or eaten it, thanks to recipes like this one! And home grown tomatoes are SO much better than store bought ones. This is my favorite time of year for food! And I was so excited to discover that a new grocery store in my neighborhood sells refrigerated pizza dough – the good stuff. I used it for this, and it was actually pretty fantastic. Especially since I don’t have time to make it from scratch for a weekday now since I’m working. The only problem I had with this recipe is that the original recipe said to bake it for 20 minutes. I checked on mine at just after 12 minutes, and if it would have gone any longer, it would have been burnt. So, I’ve adapted the instructions below – just make sure you keep an eye on it!
But really, if you are a fan of the spinach/artichoke combo, you will LOVE this recipe. I practically ate the whole thing myself. And it reheats fairly decently – which I always love!
Artichoke lovers will love this pizza with artichokes and fresh tomatoes and fresh spinach.
Ingredients
- 5 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped
- 3 tablespoons chopped flat leaf parsley
- salt and pepper
- 1 pound refrigerated pizza dough
- 2 cups shredded mozzarella (about 8 ounces)
- 5 tablespoons grated parmesan cheese
- One 13.75-ounce can artichoke hearts, drained and quartered
- 1/2 pint grape or cherry tomatoes, halved
- 2 cups fresh spinach, chopped
Instructions
- Place the rack in your over in the lower third of the oven. Place an inverted baking sheet on the rack and preheat the oven to 500F.
- In a large bowl, combine the olive oil, garlic and parsley. Season with salt and pepper.
- Using oiled hands, stretch the pizza dough to fit a parchment-lined baking sheet. Spread 3 tablespoons of the garlic mixture onto the pizza dough, leaving a 1/2-inch border. Sprinkle with the mozzarella and 2 tablespoons of the parmesan.
- Toss the artichokes, tomatoes and spinach with the remaining garlic mixture. Arrange on top of the cheese. Sprinkle the remaining 3 tablespoons of parmesan on top.
- Place the baking sheet on top of the inverted baking sheet in the oven and bake until the crust is crisp and golden, about 12 minutes.
- -------------
- Adapted from Every Day with Rachael Ray February 2010
Its nice to have such a great recipe…
Thanks for posting..
Its so tasty…
Yummie….
gobi manchurian
vegetables recipe
This is a 'must-make' for me! I love the ingredients you piled on this pizza. I can't wait to give it a try!
Looks delicious! I love spinach and artichokes too.
Looks yummy! RR also has roasted vege pizza with cauliflower, brussel sprouts and bacon you might like!
The ONLY thing I grew this year was cherry tomatoes, and I have plenty. This will be a tasty way to use them- That's a great flavor combination!
Rach definitely does spinach and artichoke really well! you should make her spinach artichoke ravioli lasagna recipe…I think you'd love it!
i find myself constantly drawn to recipes with the same ingredients too, bacon tends to be my ingredient of choice.
this looks really good, i love pizza!
another point for ms ray–this is stellar!
This incredible pizza is calling me by name. It has everything that I love. Thanks for sharing.
Love the sound of this pizza! Spinach, artichoke and cheese is always a great combination and adding in the tomatoes makes it even better mmm.
mmm I LOVE artichokes on pizza!!
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