Spinach-Artichoke Deep-Dish Pizza
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
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
- 1 tbsp olive oil
- 5/16 lbs baby spinach coarsely chopped
- 3 clove garlic chopped
- 1/2 cup ricotta cheese
- 1 1/2 oz Parmesan cheese grated
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes
- Kosher salt and ground black pepper
- 1 1/2 tbsp cornmeal
- Flour for sprinkling
- 1 lb pizza dough at room temperature
- 3/8 lbs 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp olive oil
- 1/2 cup ricotta cheese
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes
- Kosher salt and ground black pepper
- 1 1/2 tbsp cornmeal
Prepare
- 5/16 lbs baby spinach, coarsely chopped
- Chop 3 clove garlic
- Grate 1 1/2 oz Parmesan cheese
- Flour, for sprinkling
- 1 lb pizza dough, at room temperature
- Shred 3/8 lbs Fontina cheese
- 1 artichoke hearts, drained and quartered
- Torn basil leaves, for topping
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.