Spinach artichoke pizza
If you make your toppings ahead of time and have your dough at room temperature, this tasty Spinach Artichoke Pizza can be assembled and baked in just minutes! Try a full-sized pizza pie, or use the same amount of dough to make mini personal pizzas with your family. This recipe comes from the new cookbook
Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!)
by Robin Robertson, released on October 10, 2015. Used with permission by
Vegan Heritage Press, LLC
For the pizza
1 cup pizza dough, store-bought or homemade, at room temperature
1 cup can white beans, drained and rinsed
4 cups garlic cloves, crushed and divided
2 tbsps water
2 tbsps lemon juice
3 tbsps nutritional yeast
1/2 tsp dried basil
1/2 tsp dried oregano
salt and ground black pepper, to taste
4 cups coarsely chopped spinach
1/2 cup fresh basil leaves
1/3 cup almonds or walnuts
1 cup jar marinated artichoke hearts, well drained
Place the oven rack in the bottom position of the oven. Preheat the oven to 450°F.
Stretch the pizza dough onto a baking sheet or pizza stone. Use your fingertips to form a rim around the perimeter of the crust. Bake the crust for 10 minutes, then remove from the oven.
In a food processor, combine the white beans and two of the garlic cloves and process to a paste. Add the water, lemon juice, nutritional yeast, basil, oregano and salt and pepper, if using. Blend until smooth.
Spread the white bean mixture evenly on top of the partially-baked pizza crust to within 1/2-inch of the edge and set aside.
In the same food processor, combine the spinach, basil, remaining garlic cloves and nuts and process to a paste. Then, add 1/2 teaspoon of salt and process until the pesto is smooth and thick.
Drop the pesto, by the spoonful, onto the white bean topping, spreading the pesto out slightly so it’s not too thick in any one place. Arrange the artichoke hearts on the pizza, on top of and in between the pesto.
Bake the pizza for an additional 5 minutes, or until the pizza is hot and the crust is nicely browned. Serve hot.
This recipe is courtesy of the new cookbook Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) by Robin Robertson, released on October 10, 2015. Used with permission by Vegan Heritage Press, LLC.