Ingredients
Scale
- 1 1/4 cups heavy cream
- 1 garlic clove, smashed and peeled
- 1 1/2 oz cream cheese
- Kosher salt
- Freshly ground black pepper
- 1/2 oz finely grated parmesan
- 3 oz baby spinach
- 1/2 recipe artisan pizza dough (one 15 oz dough ball)
- 4 oz shredded low-moisture mozzarella cheese (whole milk, if possible)
- 1 oz coarsely grated pecorino
- 4 oz marinated artichoke quarters (8-10), drained and patted dry
Instructions
- In a saucepan over medium heat, combine heavy cream, smashed garlic clove, and cream cheese until melted and smooth. Season with kosher salt and freshly ground black pepper to taste. Stir in parmesan cheese and baby spinach until wilted.
- Preheat your oven to 475°F (245°C) with a pizza stone inside if using.
- Roll out the pizza dough on a floured surface into a 12-inch round and transfer to parchment paper.
- Spread the spinach sauce evenly over the dough, then top with shredded mozzarella, grated pecorino, and marinated artichokes.
- Bake for 12-15 minutes until golden brown and bubbly.
- Remove from the oven, let cool slightly, slice, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 1g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg