My pizza dough recipe makes enough for two 12-inch pizzas. Toppings listed are enough for one 12-inch pizza. Freeze the rest of the pizza dough for another time.
- 1/2 recipe homemade pizza crust
- 1 Tablespoon olive oil
- 3 cloves roasted garlic, finely chopped
- 1/4 cup grated or shredded parmesan cheese, plus more for sprinkling on top
- 2 cups shredded mozzarella cheese
- one 13 ounce can artichoke hearts, drained and quartered
- 1 and 1/2 cups fresh spinach
- fresh ground pepper, to taste
- Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
- To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with chopped roasted garlic, then add parmesan cheese, mozzarella cheese, artichokes, and spinach on top. Finish with an extra sprinkle of parmesan cheese on top, if desired.
- Bake pizza for 12-15 minutes. Remove from the oven and top with fresh ground pepper, if desired. Slice hot pizza and serve immediately.
- Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.
- Feel free to use my whole wheat pizza crust recipe instead. Halve the recipe to make only 1 pizza crust.
- How to Roast Garlic: Slice off the top of a garlic bulb so the cloves are exposed inside. Place, clove side up, in a baking pan or on a baking sheet and drizzle lightly with olive oil. Top with some fresh ground pepper and sea salt. Cover with aluminum foil and roast at 375°F (190°C) for about 35-40 minutes. The cloves will be very soft inside. You need 3 cloves for this recipe.
- Artichokes: I used one 13 ounce bag of frozen artichokes that I let thaw completely and I drained. You can use canned artichokes instead– drain and quarter beforehand. Anywhere around 13 ounces is fine. Add more/less depending on your taste preference.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.