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Spinach Artichoke & Tomato Pizza Recipe
A recipe for a killer pizza crust from scratch, topped with spinach, artichokes, and tomatoes.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 rounds
Author Viva Veltoro - Camille
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2
cups
warm water
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2
T.
yeast
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1
t.
salt
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4
T.
sugar
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ΒΌ
cup
oil
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2
cups
P.A.N. Cornmeal
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4
cups
flour
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Hidden Valley Ranch dressing
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tomato basil pesto
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handful of baby spinach leaves
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1
small can of marinated and quartered artichokes
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2
large tomatoes
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shredded Parmesan cheese
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crumbled Feta cheese
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Combine the yeast and the hot water for a few minutes to activate the yeast.
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Add other dry ingredients and oil and kneed for several minutes or let your Kitchenaid dough hook go to town.
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If it looks too dry, add more oil. If it looks too sticky, add more cornmeal.
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Press into two round pizza pans.
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Combine the Ranch dressing and pesto directly on the crust and spread around.
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Top with spinach leaves, sliced tomatoes, canned artichokes, and cheeses.
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Cook for 15-25, depending on crust depth.