Artichoke, Spinach & Lemon Pizza
Everyone loves pizza, in this recipe we put marinated artichoke hearts, cooked fresh baby spinach leaves, freshly grated lemon zest and mozzarella cheese together, amazing taste, not only just for vegetarian, everyone loves it!
Yield
2 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza dough
|
* |
| 1 | tablespoon |
olive oil
plus more for brushing |
|
| 210 | grams |
baby spinach
leaves, fresh |
*
|
| 1 | cup |
tomato purée (passata)
|
|
| 6 | each |
artichoke hearts
marinated, halved |
*
|
| ¾ | cup |
mozzarella cheese
180 grams, torn |
*
|
| ¼ | cup |
lemon zest
freshly finely grated for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza dough
|
* |
| 15 | ml |
olive oil
plus more for brushing |
|
| 2.1E+2 | grams |
baby spinach
leaves, fresh |
*
|
| 237 | ml |
tomato purée (passata)
|
|
| 6 | each |
artichoke hearts
marinated, halved |
*
|
| 177 | ml |
mozzarella cheese
180 grams, torn |
*
|
| 59 | ml |
lemon zest
freshly finely grated for serving |
*
|
Directions
Preheat oven to 425℉ (220℃).
Prepare 1 pizza dough. Heat 2 pizza baking pans in the oven for about 8 minutes.
Heat a non-stick frying pan over high heat.
Add the olive oil, spinach and cook for about 2 minutes. Set aside.
Divide the pizza dough into 2 balls and roll out on a lightly floured working surface to 30 centimeters rounds.
Brush preheat pizza baking pans with oil and top with 2 rounds.
Spread evenly tomato purée and top with the spinach, artichoke and cheese on the dough.
Bake for 16 to 19 minutes or until the topping is golden and the shell is crispy.
Cool slightly until you can handle it.
Before serving sprinkle with freshly grated lemon zest.
