Spinach and artichoke pizza recipe
Everyone loves pizza. While ordering in or picking one up at the shops might seem like the obvious option, making it yourself needn't be a faff – as this recipe proves.
Serve your finished pizza with a crisp salad for a delicious meal that will go down a storm with the whole family.
Things to note:
The recipe is vegan, but feel free to sub in regular milk and swap the vegan cheese for melty mozzarella, if you prefer.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 250 g plain flour
- 250 g 00 pasta flour
- 2 tsp instant yeast
- 1 tsp caster sugar
- 1 tsp fine salt
- 250 ml lukewarm water
- 1.5 tbsp olive oil
- 8.8 oz plain flour
- 8.8 oz 00 pasta flour
- 2 tsp instant yeast
- 1 tsp caster sugar
- 1 tsp fine salt
- 8.8 fl oz lukewarm water
- 1.5 tbsp olive oil
- 8.8 oz all-purpose flour
- 8.8 oz 00 pasta flour
- 2 tsp instant yeast
- 1 tsp super-fine sugar
- 1 tsp fine salt
- 1.1 cups lukewarm water
- 1.5 tbsp olive oil
- 1 artichoke
- 6 tbsp olive oil
- 200 g fresh spinach, chopped
- 500 ml soya milk
- 70 g wholemeal flour
- 0.5 tsp finely grated nutmeg
- 100 vegan cheese, grated
- 1 artichoke
- 6 tbsp olive oil
- 7.1 oz fresh spinach, chopped
- 17.6 fl oz soya milk
- 2.5 oz wholemeal flour
- 0.5 tsp finely grated nutmeg
- 100 vegan cheese, grated
- 1 artichoke
- 6 tbsp olive oil
- 7.1 oz fresh spinach, chopped
- 2.1 cups soy milk
- 2.5 oz wholewheat flour
- 0.5 tsp finely grated nutmeg
- 100 vegan cheese, grated
Details
- Cuisine: Italian
- Recipe Type: Pizza
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 6
- Suitable For: Vegan
Step-by-step
- First, prepare the pizza dough. Heat the oven to its highest setting and place a pizza stone or a couple of up-turned baking trays (baking sheets) in the oven to heat up. If you have a Gozney pizza oven, heat according to manual instructions.
- Put the pizza dough ingredients in a large bowl and stir well. Use your hands to bring the mix together, then tip out onto a lightly floured surface and knead for 5 minutes, or until you have a smooth, elastic ball of dough.
- Return the dough to the bowl and set aside in a warm place for 10 minutes. When the dough is ready, it should look and feel slightly puffy.
- To prepare the topping, peel the artichokes and cut into thin slices. Tip onto a baking tray (baking sheet), drizzle with 2 tbsp oil and bake in the oven for 8-10 minutes, until crispy. Keep warm whilst you prepare the rest of the dish.
- Set a frying pan (skillet) with 1 tbsp olive oil over a medium-high heat. Add the chopped spinach, season with salt and pepper and cook for 2-3 minutes, until wilted. Remove from the pan (skillet) and set aside.
- Return the pan (skillet) to the heat and add 3 tbsp olive oil. Sprinkle over the flour and cook, stirring constantly, for 2 minutes.
- Gradually add the soya (soy) milk, whisking constantly, until you have a smooth, thick sauce. Season with salt, pepper and the grated nutmeg. Remove the pan from the heat.
- Divide the pizza dough into 2 equal balls. On a lightly floured surface, roll each out into a 30 cm (12 in) disk.
- Carefully transfer the dough to the preheated pizza stone or baking trays (baking sheets). Working quickly, spread the creamy sauce over the bases, then top with the spinach and vegan cheese.
- Return the pizzas to the oven and cook for 10-12 minutes, until the bases are firm and golden and the topping bubbling. Scatter over the crispy artichoke slices and serve immediately.
Adapted from a recipe supplied by outdoor oven brand and pizza oven specialists, Gozney. Image courtesy Gozney.
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