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How To Make Spinach and Artichoke Pizza


Flour, for surface1 lb. 

pizza dough, at room temperature

Cornmeal, for baking sheet1/2 c. 

small curd 1% cottage cheese2 tbsp. 

grated Pecorino Romano cheese2 tsp. 

finely grated lemon zest

Kosher salt and pepper3 c. 

baby spinach1 

14-oz can artichoke hearts, drained, patted very dry and chopped2 

cloves garlic, thinly sliced1 tbsp. 

olive oil1/2 oz. 

Parmesan cheese


  1. Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F).
  2. On a lightly floured surface, shape the pizza dough into a 14-in. oval. Place on a cornmeal-dusted or parchment-lined baking sheet. 
  3. In a mini food processor, puree cottage cheese, pecorino, lemon zest, and 1/4 tsp each salt and pepper. In a bowl, toss spinach, artichoke hearts, garlic, oil, and 1/4 tsp each salt and pepper. 
  4. Scatter spinach-artichoke mixture onto dough first, then dollop with cheese mixture and grate Parmesan cheese on top. Bake until crust is golden brown, 10 to 12 minutes.

PER SERVING: 385 calories, 8 g fat (2 g saturated), 19 g protein, 1,110 mg sodium, 60 g carbohydrate, 3 g fiber


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