Spinach and Artichoke Pizza
Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Quantity: 2 large or 4 small pizzas
Ingredients
Pizza Base:
3/4 cup (190ml) tepid water (see note)
1 + 1/2 teaspoons active dried yeast
1 teaspoon sugar
2 cups (280g) plain white flour
1 teaspoon salt
1 tablespoon olive oil
Pizza Topping:
3 tablespoons (45g) vegan butter
2 teaspoons olive oil
4 cloves garlic – peeled and crushed
1 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon dried thyme
2 large handfuls (approx 150g) fresh baby spinach
1 cup (85g) vegan mozzarella – grated
1/2 cup (20g) vegan parmesan – grated
1/2 cup (120g) marinated artichoke hearts – drained
Instructions
- Start with the pizza base - put the tepid water, sugar and yeast into a large bowl or the bowl of a stand mixer, cover and leave for 5-10 minutes until the top is frothy
- Add the flour, salt and olive oil and mix to form a dough
- Put the dough into a lightly oiled bowl, cover and leave somewhere warm for around 40 minutes until roughly doubled in size. Alternatively put in the fridge for a couple of days if you're making the dough in advance
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a couple of large trays with parchment or silicon
- Cut the dough into 2 or 4 equal sized pieces then roll each piece out on a lightly floured surface into circles or rectangles and place onto the prepared trays
- Melt the butter then mix with the oil, garlic and herbs. Brush this all over the pizza bases
- Scatter the spinach over the pizza bases, followed by the cheeses
- If the artichoke pieces are quite large cut or break them into smaller sizes then nestle amongst the spinach and cheese
- Bake for 30-36 minutes until crisp and golden
Notes
- The water should be blood temperature - meaning when you put your finger in it you can't feel if it's hot or cold!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/spinach-and-artichoke-pizza/