I love the ease with which any kitchen can be turned into a homemade pizzeria.
Combine a simple combination of yeast, warm water, and bread flour into a fluffy dough ball, top with sauce, dressings, and cheese, bake, and voila! It’s pizza anytime.
(At least in my house it is….)
I’m obsessed with fresh ingredients and rarely ever put pepperoni, sausage, or other kinds of meats on my pizza. Something about the flavor of charred vegetables with yeasty bread and melty cheese embody the ingredients of which my mealtime dreams are often made. Having recently dived into the best artichoke dip I’ve ever had courtesy of Captain Planet, I had to integrate artichoke hearts into my next dinnertime adventure:
Although you can easily bake this pizza in the oven–as I often do with any of my favorite pies–take advantage of your seldom-used grill and pack this dish with subtle smoky flavors. Pizza from the grill creates whole new experiences when cooking your crust. Instead of puffed doughy crusts that rise even higher in the oven, grilled pizza crusts char black on bottom without tasting “burnt.” Spinach, artichokes, pea pesto, and grilled pizza? How’s that for a fancy pizza in YOUR kitchen?
Green Goddess Pizza: Pizza with Artichokes, Spinach, Pea Pesto, and Cannellini Beans
This recipe may be the healthiest, greenest, freshest version of homemade pizza on Clearly Delicious. Combining green toppings with cheese and garli, Green Goddess Pizza is packed with Spinach, Pea Pesto, Artichokes, and hearty Cannellini Beans. Not a fan of pesto? Substitute any Italian red sauce for an equal enjoyable pie.
*1/2 – 1 cup pea pesto (can substitute regular pesto if you have it)
*1/2 cup Cannellini Beans, drained
*1 (15.5-ounce) can artichokes
*1 cup spinach, packed
*2-3 cloves garlic, minced or pressed
*Salt and pepper, to taste
*1/2 cup shredded Parmesan cheese
*1 cup shredded pepper jack cheese
*1 tablespoon of basil, rosemary, and/or thyme
1.) Preheat oven to 375F. On a clean, well-floured surface, roll out pre-made pizza dough into a circular round. Transfer to a pizza stone that has been sprinkled with corn meal.
2.) Drizzle 1-2 tablespoons olive oil on dough and brush to coat. Using a fork, evenly pierce the dough all over.
3.) Dress Pizza: take 1/2 to 1 cup pesto sauce and spread on pizza; season with salt, pepper, and Italian herbs–I used a combination of basil, rosemary, and thyme; top with spinach, artichokes, cannellini beans, garlic, and the last of your seasonings (again with salt, pepper, and Italian herbs). Top with cheese.
4.) Bake for 35-40 minutes or until dough is golden brown and cheese is melted all over. Remove from oven and allow pizza to rest for at least five minutes before cutting. Serve and enjoy!Makes 4 servings.
Written by: Helana Brigman