Spinach-Artichoke Pizza
Some days on the photography front are substantially more fail than I’d like them to be. Sorry about that, y’all.
It’s a pizza day! Pizza is one of my lazy meals, if I’m wise enough to remember to keep extra dough in the freezer for it or can get Child Tester to step away from all the dresses she’s hand-sewing for her Barbies to make the dough. Interestingly, she taught herself how to sew (not sure if YouTube was involved).
Do y’all remember when Olive Garden used to have amazing spinach-artichoke dip, prior to when they got rid of it and then brought it back full of “omg that’s not good anymore” formula changes? Well, I sure do. This pizza is for when I wish they still made that dip the right way, but don’t want to do all the dishes that come with making dips. Some days are long, and y’all already know I hate doing the dishes.
If you don’t have pizza crust in the freezer, have also had the long day I’ve had, and would like to just go on ahead and do your pizza with no fuss, just buy the crust. No one but you is gonna know, and even if someone does, they don’t get to judge the crust they’re eating. They’re still eating it, yeah? Plus, those crusts are also just fine, whether you bought the raw dough or the Boboli ones. NO ONE CARES. But I’ve got links down below in case you need sourdough crust for your yums.
Here’s what you’ll need
sauce for one pizza (most of the time, I just add some spices to a can of tomato sauce and a splash of lemon, then use what’s needed and freeze the rest for future pizzas)
4 ounces (1 cup) mozzarella
1 cup feta or fresh farmer's cheese (you could use strained ricotta or cottage instead if you’d like, or basically whatever second cheese you want)
large handful pepperoni (optional; sometimes I don’t like the spinach-artichoke with meat)
1/2 of a 15-ounce can artichoke hearts (not marinated, but yes drain them well)
1/4 cup each: shredded carrots, chopped onions, chopped celery (need those extra veggies!)
1 cup-ish spinach
Here’s what you’ll do
Preheat oven (preferably with stone in it) to as hot as it goes. Spread out the dough into a square or whatever shape you prefer. I like rectangles, but you may well be using a round pizza pan and so your pizza will need to be round. Top with sauce (about a half cup or so should do it), then top with pepperoni. Add cheeses, then veggies and bake for 10 minutes. Cool 5 minutes. Cut, eat, move on with your day.
