Spinach-Artichoke Deep-Dish Pizza
15m prep 25m cook 40m ready
A deep-dish pizza loaded with spinach, artichoke hearts, and three cheeses. The crust is baked in a skillet for a crispy bottom and golden edges.
Ingredients
- 14.8 ml olive oil
- 142 g baby spinach coarsely chopped
- 3 clove garlic chopped
- 118 ml ricotta cheese
- 42.5 g Parmesan cheese grated
- 14.8 ml lemon juice
- 1.23 ml red pepper flakes
- Kosher salt and ground black pepper
- 22.2 ml cornmeal
- Flour for sprinkling
- 454 g pizza dough at room temperature
- 170 g Fontina cheese shredded
- 1 artichoke hearts drained and quartered
- Torn basil leaves for topping
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 610 mg
- Iron: 4.64 mg
- Magnesium: 80.1 mg
- Phosphorus: 497 mg
- Potassium: 731 mg
- Zinc: 3.84 mg
Let's Cook
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Step 1.
Arrange an oven rack in the lowest position and heat the oven to 450°F. Heat the oil in an oven-safe 10-inch skillet over medium heat. Add the spinach and garlic and cook, stirring occasionally, until the spinach is wilted and the liquid has evaporated, 3 to 4 minutes. Transfer the spinach mixture to a plate. Let the skillet cool slightly, then wipe it clean.
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Step 2.
In a bowl, mix together the ricotta, Parmesan, lemon juice, and red pepper flakes. Season with salt and black pepper to taste.
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Step 3.
Sprinkle the cooled skillet with the cornmeal. On a floured surface, stretch and shape the pizza dough into a 12-inch round. Press the dough into the bottom and up the sides of the skillet.
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Step 4.
Top the dough with the ricotta mixture, then the cooked spinach, shredded Fontina, and quartered artichoke hearts. Bake on the lowest oven rack until the crust is golden brown, 20 to 24 minutes.
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Step 5.
Let the pizza sit in the skillet for 5 minutes, then sprinkle with torn basil leaves and cut into wedges.
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