Perfect for breakfast or brunch, this Artichoke Spinach Quiche Pizza combines two of my favorites - quiche and pizza - and makes a delicious and unexpected dish.
Course Breakfast
Cuisine Italian
Keyword quiche pizza
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 112-inch pizza
Author Deborah Harroun
Ingredients
Crust:
1 3/4 to 2 1/4cupsall-purpose flour
1envelope Fleishmann’s® Pizza Crust Yeast
1 1/2teaspoonssugar
3/4teaspoonsalt
2/3cupvery warm water120º to 130ºF
3tablespoonsoilI used vegetable
Topping:
1/2tablespoonvegetable oil
1can14 oz artichoke hearts, coarsely chopped
2cupsfresh spinachcoarsely chopped
4eggsbeaten
2tablespoonsheavy cream
1teaspoonSpice Islands® Sweet Basil
1/4teaspoonsalt
1/4teaspoonSpice Islands® Fine Grind Black Pepper
1cup4 oz shredded Monterey Jack cheese
2-3green onionssliced diagonally
Instructions
Place an oven rack at the lowest position. Preheat the oven to 400ºF.
Heat the 1/2 tablespoon of vegetable oil in a large sauté pan over medium-high heat. Add the artichoke hearts and cook for 1 minute, until heated through. Add the spinach and cook until wilted, 1-2 more minutes. Remove from the heat and allow to cool.
In the bowl of a stand mixer, combine 1 cup of the flour, undissolved yeast, sugar and salt. Add the warm water and oil and mix until well blended, about 1 minute.
Continue to add flour just until the dough comes together. It should still be slightly sticky. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 4 minutes.
Grease a 12-inch cast iron skillet. Roll the dough into a 14-inch circle and transfer to the skillet, pressing 1 inch up the sides of the skillet.
In a large bowl, combine the eggs, cream, basil, salt, pepper, and cheese. Stir in the reserved artichokes and spinach. Pour the mixture into the skillet. Top with the green onions.
Bake on the lowest rack until the eggs are set and the crust is browned, 20-25 minutes.