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.
14-oz can artichoke hearts, drained, patted very dry and chopped2
cloves garlic, thinly sliced1 tbsp.
olive oil1/2 oz.
- Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F).
- On a lightly floured surface, shape the pizza dough into a 14-in. oval. Place on a cornmeal-dusted or parchment-lined baking sheet.
- 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.
- 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