Spinach Pesto Pizza with Artichokes and Roasted Red Peppers
A hearty, satisfying pizza made with my Whole Wheat Pizza Dough and Spinach Walnut Asiago Pesto.
Ingredients
- 1/2 a batch of Whole Wheat Pizza Dough
- 1/4 cup Spinach Walnut Asiago Pesto*
- 1 cup artichoke hearts quartered**
- 1/2 cup roasted red peppers sliced**
- 1/2 cup shredded Asiago cheese
- a pinch of cornmeal + nonstick cooking spray
Instructions
- 1. Preheat oven to 450 degrees Fahrenheit, and move a rack to the lowest spot in your oven. Spray a sheet pan with nonstick cooking spray (or drizzle with olive oil), and sprinkle a big pinch of cornmeal over the oil. This will help keep the dough from sticking to the pan, and adds an extra crunchy texture to the bottom of the crust.
- 2. Using your hands or a rolling pin, roll out the pizza dough to your desired thickness. I usually go as thin as possible, about 1/4 inch. Transfer dough to the prepared pan, and put dough into the oven on the bottom rack. Cook for 6-10 minutes, or until just starting to brown on the bottom.
- 3. Remove par-baked dough from the oven, and spread pesto out to 1-inch from the edge. Then, add artichokes and roasted red peppers, and sprinkle on cheese.
- 4. Put pizza back into the oven on the bottom rack, and bake for 10 minutes, or until golden brown and bubbly. Allow pizza to cool for a minute or two, then slice and enjoy!
Notes
I used half a batch of leftover dough to make a single, 10-inch pizza with 6 slices. Feel free to double the amount of pesto, artichokes, peppers, and cheese, and make one large or two pizzas from a whole batch of dough.
*This was about half the recipe for pesto. I spread leftover pesto onto sandwiches and swirled some into polenta.
**I buy frozen artichoke hearts from Trader Joe's. Just defrost the amount you need for the pizza. Alternately, jarred or canned artichoke hearts will work well here.
***I used jarred roasted red peppers. You can make your own by roasting a whole pepper in the oven at 450 until the skin is charred, then removing the skin.
*This was about half the recipe for pesto. I spread leftover pesto onto sandwiches and swirled some into polenta.
**I buy frozen artichoke hearts from Trader Joe's. Just defrost the amount you need for the pizza. Alternately, jarred or canned artichoke hearts will work well here.
***I used jarred roasted red peppers. You can make your own by roasting a whole pepper in the oven at 450 until the skin is charred, then removing the skin.