Artichoke Pizza | cup of joe

Artichoke pizza

This weekend, if you’re watching the Super Bowl, and you’re lucky, your host (and maybe that’s you) will be breaking down the spinach and artichoke MVP. This warm, cheesy MVP spread for parties has been around for decades for a reason: It’s absolutely delicious.

But here’s a next-level suggestion—not just for Super Bowl hosts, but for dinner-night makers as well, or for the cook-to-eaters who’ll eat any veggie, even spinach, if they’re riding alongside carbs and cheese: Turn that dip into pizza.

I first did this six or seven years ago when I happened to unpack a jar of artichokes and pizza dough from a Trader Joe’s bag at the same time and immediately had a vision. We love this pizza at our house because it’s an all-in-one number—the veggies are baked right into that cheese (if you want to up your green yield, you can add another 1/2 cup of wilted, drained spinach)—and because it’s pantry-driven, easy, and nostalgic.

Artichoke pizza
Serves 4

2 tablespoons of extra virgin olive oil
1 (16-ounce) pizza dough (store-bought is fine), at room temperature for at least 30 minutes and up to 3 hours (this makes it easier to handle)
1/4 teaspoon garlic powder
1 (14-ounce) can artichoke hearts, drained and roughly chopped
1/2 cup frozen spinach, thawed and pressed completely dry
3 tablespoons of mayonnaise
1 cup of part-skim grated mozzarella cheese
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
1/2 teaspoon of lemon peel
1 teaspoon Worcestershire sauce
Chopped fresh parsley for garnish (optional)

Preheat the oven to 475 degrees Fahrenheit. Arrange the oven rack in the middle position.

Grease an 18″ x 13″ pan with 1 tablespoon of the olive oil. Drop the batter into the center of the pan, and using your fingers, press and stretch the batter to the sides and into the corners of the pan. (If you prefer a thicker, chewier crust, shape the dough into a round shape, as shown.) Mix the garlic powder and the remaining tablespoon of olive oil together and brush around the dough.

In a medium bowl, mix together the artichoke hearts, spinach, mayonnaise, mozzarella, Parmesan, and Worcestershire. Spread mixture over crust in a thin layer, leaving a 1-inch border.

Bake on the middle rack of the oven until the cheese is bubbly and golden crust, about 15 minutes. (Watch it.) Let it rest for 5 minutes so it’s easier to cut. Sprinkle parsley on top if you are using it.

note Trader joe’s meal tricks And The easiest party appetizer.

(Photo courtesy of Christine Hahn to Vegetarians of the week.)

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