Spinach and Artichoke Neapolitan-Style Pizza
A spinach and artichoke dip inspired pizza recipe with soft, chewy Neapolitan-style dough and plenty of cheese for a fun pizza date night!
Equipment
- Cast iron griddle round
Ingredients
- 270 g Neapolitan-style dough ball at 60% hydration room temperature
- 1 tbsp extra virgin olive oil plus extra for drizzling
- ½ tbsp minced garlic
- ½ cup artichoke hearts chopped
- 1 cup baby spinach leaves packed
- 2 pinches salt
- 2 pinches black pepper
- ⅔ cup mozzarella cheese shredded
- ⅓ cup grated parmesan cheese plus extra for finishing
- 1 pinch sea salt for finishing
Instructions
- Preheat oven to its hottest temperature (typically around 500 to 550 degrees F).
- Flour a clean work surface and stretch the dough into a roughly 10-inch circle. Start by flattening it into a disc and gently pressing around the edges to form a small edge, then use two hands underneath the dough to stretch it from the center outwards. You can use two fists to gently coax it into shape, with your hands at a slight angle to let gravity help you.
- Next, prepare the toppings. Heat olive oil in a skillet over medium heat, then add minced garlic and cook until fragrant, about 30 seconds to 1 minute. Add chopped artichokes, season with a pinch of salt and pepper, and cook until softened, about 3 to 4 minutes. Then add spinach and cook until it just begins to wilt, about 2 to 3 minutes. Season with another pinch of salt and pepper and remove from heat.*
- In a small bowl, combine shredded mozzarella and grated parmesan cheese until evenly mixed. Set aside.
- Once the oven is preheated and your toppings and dough are ready, open the oven slightly to let some heat escape and switch on the broiler to HIGH. Close the oven door. Then, preheat a cast iron pan on the stove over medium-high heat for about 5 to 10 minutes.*
- Transfer the stretched dough to the hot cast iron and turn the heat to low while you quickly top the pizza. Top first with cheese, leaving about a quarter-inch crust, then evenly distribute the spinach and artichoke topping. Lightly drizzle the pizza with olive oil and then sprinkle with grated parmesan and sea salt.
- Transfer the pizza to the oven and cook under the broiler for about 2 to 4 minutes, or until crust is golden brown and cheese is bubbly. You may want to rotate the pan halfway through cooking to ensure it cooks evenly.
- Transfer cooked pizza to a cooling rack and allow to cool for at least 2 minutes before transferring to a cutting board. Slice and serve hot.
Notes
Pizza dough: We used a recipe from our Mastering Pizza cookbook for Neapolitan-style dough. You can find plenty of recipes online for similar types of dough, but we recommend looking for one with 60% hydration for the cooking method outlined in this recipe.
Artichoke hearts: We find it's easiest to buy a can of quartered artichoke hearts, then chop them up into smaller pieces for this recipe. You'll only need about a third of a standard 14 oz can - but the beauty of this recipe is that you can always make spinach and artichoke dip with any leftover ingredients!
Cooking the toppings: The trick here is to not fully cook the toppings on the stove, since they'll finish cooking once they're on the pizza. Overcooked spinach can taste bitter, so it's especially important to cook the spinach until it just barely begins to wilt. It should still be a bright green color when you remove it from the heat.
Pizza cooking method: We learned this technique from the Mastering Pizza cookbook and have included simplified instructions here so you can try making this pizza exactly how we did. However, we highly recommend purchasing a copy of the cookbook to learn more about this cooking method, as well as the various dough types and cooking methods they lend themselves to. This cookbook also has some great pizza and calzone recipes you can try!
Serving suggestions: Pair this pizza with our Rosemary Vodka Lemonade or a glass of wine for a classy date night in.
Nutrition
Calories: 213kcal | Carbohydrates: 24g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 704mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg