Artichoke-and-Spinach Skillet Pizza

Name: Artichoke-and-Spinach Skillet Pizza
Prep time: 20 min
Total time: 50 min
Ingredients: 1/2 cup ricotta; 1/4 cup shredded mozzarella; 1/2 teaspoon minced garlic (from 1 small clove); 1 1/2 teaspoons extra-virgin olive oil, plus more for pan and drizzling; Kosher salt and freshly ground pepper; Unbleached all-purpose flour, for dusting; 1 pound store-bought pizza dough or Quick Basic Pizza Dough; 1 can (13.5 ounces) artichoke-heart quarters, drained; 1 cup packed baby-spinach leaves

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Prep Time: 20 minutes

Total: 50 minutes

Author : Martha Stewart

Ingredients

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1/2 cup ricotta1/4 cup shredded mozzarella1/2 teaspoon minced garlic (from 1 small clove)1 1/2 teaspoons extra-virgin olive oil, plus more for pan and drizzlingKosher salt and freshly ground pepperUnbleached all-purpose flour, for dusting1 pound store-bought pizza dough or Quick Basic Pizza Dough1 can (13.5 ounces) artichoke-heart quarters, drained1 cup packed baby-spinach leaves

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Instructions

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Step 1

Preheat oven to 500 degrees, with a 10-inch heatproof skillet (preferably cast iron) on rack in lower third. Once oven reaches temperature, let skillet continue to heat 15 minutes. Meanwhile, stir together cheeses, garlic, oil, 1/2 teaspoon salt, and a pinch of pepper.

Step 2

On a lightly floured baking sheet, stretch dough to a 12-inch round. Remove skillet from oven and brush with an oiled paper towel. Carefully press dough into skillet, pushing up at edges to form a crust. Bake until bubbles form, 2 minutes. Remove from oven; top with cheese mixture, artichokes, and spinach, then drizzle with oil and season with salt and pepper. Bake pizza until bubbling and crisp on bottom, about 12 minutes more. Let cool slightly, then slice and serve.