White Pizza with Spinach, Red Chili and Lemon
Servings: 4
Ingredients
- 1 pound pizza dough
- 3 tablespoons olive oil
- 4 cloves garlic finely chopped
- 1 cup shredded mozzarella
- 1 cup shredded fontina
- 1 cup sautéed spinach recipe below
- 1 cup artichoke hearts, drained and quartered
- Red pepper flakes to taste
- 1 lemon zested and juice
Sautéed Spinach
- 2 teaspoons vegetable oil
- 1 Fresno chile pepper thinly sliced
- 1 garlic clove thinly sliced
- 10 ounces spinach 10 cups
Instructions
- In a large skillet, heat oil over medium-high. Add chile and garlic, and cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing constantly, until wilted, 1 to 2 minutes. Season with salt and set aside in a colander to let as much liquid drain off as possible.
- Pre-heat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
- Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
- Once your 2 pizza doughs are flat and ready to be cooked, Brush the olive oil over the pizza and sprinkle with garlic. Arrange the mozzarella, fontina and some sauteed spinach and artichokes and chili peppers on top. Season with salt and pepper.
- Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden.
- Remove pizza from the oven. Season with red pepper flakes, lemon zest and some lemon juice, then slice and serve. Serve with additional lemon wedges.