Spinach-Artichoke Deep-Dish Pizza

Name: Spinach-Artichoke Deep-Dish Pizza
Prep time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. extra-virgin olive oil; 1 (5-oz.) container baby spinach, coarsely chopped; 3 garlic cloves, chopped; 1/2 c. ricotta; 1 1/2 oz. Parmesan, grated (about 1/3 c.); 1 tbsp. fresh lemon juice; 1/4 tsp. crush red pepper flakes; Kosher salt; Freshly ground black pepper; 1 1/2 tbsp. cornmeal; 1 lb. store-bought pizza dough, at room temperature; 6 oz. Fontina cheese, grated (about 1 1/2 c.); 1 (14-oz.) can artichoke hearts, drained and quartered; Fresh basil leaves, torn, for serving

By Marian Cooper CairnsPublished: Aug 3, 2016

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spinach artichoke deep dish pizza recipe

Becky Luigart-Stayner, Food Styling By: Marian Cooper Cairns and Lindsey Fine Lower

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

40 mins

Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.

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Ingredients

1 Tbsp. extra-virgin olive oil
1 (5-oz.) container baby spinach, coarsely chopped
3 garlic cloves, chopped
1/2 cup ricotta
1 1/2 oz. Parmesan, grated (about 1/3 c.)
1 Tbsp. fresh lemon juice
1/4 tsp. crush red pepper flakes
Kosher salt
Freshly ground black pepper
1 1/2 Tbsp. cornmeal
1 lb. store-bought pizza dough, at room temperature
6 oz. Fontina cheese, grated (about 1 1/2 c.)
1 (14-oz.) can artichoke hearts, drained and quartered
Fresh basil leaves, torn, for serving

Directions

1. Step 1Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10" skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
2. Step 2Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12" round. Carefully press dough into the bottom and up the sides of the skillet.
3. Step 3Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
4. Step 4Serve sprinkled with basil and cut into wedges.