Artichoke, Tomato and Spinach Pizza

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 3 tablespoons chopped flat-leaf parsley
  • Salt and pepper
  • 1 pound refrigerated pizza dough
  • 2 cups shredded mozzarella (about 8 ounces)
  • 5 tablespoons grated parmesan cheese
  • + 3 more ingredients
    • 1 13 ¾ ounce can artichoke hearts, drained and quartered
    • ½ pint grape tomatoes, halved
    • 2 cups baby spinach, chopped (about 2 ounces)

1. Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 500 degrees . In a large bowl, combine the olive oil, garlic and parsley; season with salt and pepper. 2. Using oiled hands, stretch the pizza dough to fit a parchment-paper-lined baking sheet...

View full recipe at SpringPad

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