Servings: 4 people
Equipment
Ingredients
For the Dough
- 1 ball pizza dough homemade or store-bought, ~250g
For the Sauce
- 3 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes optional
For the Toppings
- 1 cup marinated artichoke hearts drained and grilled or pan-charred
- 1½ cups baby spinach sautéed briefly
- 1 cup shredded mozzarella cheese
- ¼ cup crumbled feta cheese
- 2 tablespoons grated Parmesan
- 1 teaspoon lemon zest
- Freshly cracked black pepper to taste
Instructions
Preparation
- Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Prepare the garlic oil sauce: In a small saucepan, heat olive oil over medium heat. Add minced garlic, salt, and optional red pepper flakes. Cook for 1-2 minutes until fragrant. Remove from heat.
- Grill the artichokes: In a hot skillet or grill pan, lightly char the artichoke hearts for 3-4 minutes until edges are golden.
- Sauté the spinach: In the same pan, cook the spinach for 1-2 minutes until wilted. Set aside.
Assembly
- Roll out dough on a lightly floured surface into a 12-inch circle.
- Brush with garlic oil, making sure to cover the edges for a flavorful crust.
- Layer mozzarella evenly across the dough, followed by the grilled artichokes and sautéed spinach.
- Sprinkle feta, Parmesan, and a touch of lemon zest.
- Add a dash of black pepper over the top.
- Transfer to the oven and bake for 12–15 minutes or until the crust is golden and the cheese is bubbling.
- Let rest for 2 minutes before slicing.
Notes
- Shortcut: Use jarred grilled artichokes to save time.
- Make it vegan: Sub feta and cheeses for plant-based alternatives.
- Add texture: Top with pine nuts after baking for a nutty crunch.
- Outdoor vibe: Try baking on a pizza stone over a grill for that Venice Beach smokiness.
Tried this recipe?Let us know how it was!
