It’s pizza Friday again folks here is another fun twist if you are into the veggies!! Our wonderful friends over at http://www.loveandlemons.com created this not only good pizza but quite lovely too!
Ingredients
Creamy Artichoke Spread
- 1 cup cooked white beans, drained and rinsed
- 3 canned artichokes, halved
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ½ garlic clove
- 3 tablespoons extra-virgin olive oil
Spinach Pesto
- ½ cup pepitas
- ½ garlic clove
- ¼ teaspoon sea salt
- 2 tablespoons lemon juice
- 2 cups loose-packed spinach
- ¼ cup extra-virgin olive oil
For the pizza
- 1 Angelic Bakehouse Flatzza™ Crust
- Several handfuls of fresh spinach
- 1 cup white cheddar cheese
- 4 canned artichokes, quartered
- ½ cup finely chopped parsley
- Handful of mint leaves
- Handful of microgreens
- Red pepper flakes, optional
Instructions
- Make the Creamy Artichoke Spread: In a food processor, combine the beans, artichokes, lemon juice, salt, garlic, and olive oil and puree until creamy. Scoop the mixture out of the food processor and set aside.
- Make the Spinach Pesto: In the food processor, combine the pepitas, garlic, salt, lemon juice, and spinach. Pulse until the pepitas are well chopped. Drizzle in the olive oil and pulse until combined.
- Preheat the oven to 400°F.
- Place the Flatzza™ crust on a baking sheet. Spread a layer of the artichoke spread over the crust (you likely won’t use it all). Lay the spinach leaves on top (see video), then top with ¾ cup of the cheese, the artichokes, and the remaining ¼ cup cheese. Bake for 10 to 14 minutes or until the cheese is bubbling.
- Remove from the oven and top with dollops of pesto and sprinkle with the parsley, mint leaves, microgreens, and red pepper flakes, if desired. Slice and serve.
