Spinach, Artichoke, & Feta Pizza

After making the spinach & artichoke stuffed shells I had leftover spinach AND artichoke so I decided to throw them on a pizza! I also found some feta cheese that I had left over from the berry salad I made a few weeks ago so I decided to throw that on as well! I then decided to use an alfredo sauce rather than a marinara sauce, and voila, I had a wonderful pizza! 

For the sauce and the toppings we used the following quantities of ingredients:

• 2 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup GRATED PARMESAN CHEESE
• 1/2 cup FRESH SPINACH, roughly chopped
• 1/2 cup ARTICHOKE HEARTS, roughly chopped
• 1/3 cup FETA CHEESE
• 1 & 1/2 cup MOZZARELLA CHEESE

I used Bobby Flay's pizza dough recipe that I have now made several times. It's extremely easy to make and perfect for preparing ahead of time, freezing, and then defrosting when you need it! The recipe will make enough dough for two pizza. 

After making the dough, I simply roll it out until it was about 1/4 inch thick. Then, I fold the outside edge of the dough inward about 1 inch to create the crust of the pizza. Now it is ready to top!

For the sauce, I made an alfredo sauce by melting the butter into the cream and then stirring in the parmesan cheese. 

Once all of the ingredients are well combined and the sauce is smooth, spread it onto the dough! Preheat your oven to 400 degrees F.

Tip: Make sure to put the dough onto your baking sheet BEFORE adding the toppings...I forgot to do that this time and it got quite messy...

Next, I added the spinach!

Then I added the artichoke! (Only on half though, my husband wanted his pizza artichoke free!)

Next, I added half of the feta cheese...

Then the mozzarella, and then the rest of the feta on top!

Bake the pizza on the baking sheet for about 10-15 minutes and then remove the baking sheet from under the pizza. Cook the pizza for 5-10 minutes more on the oven rack in order to get the bottom of the pizza dough cooked through. (If you have an actual pizza pan with holes in the bottom you may not need to remove it from the cooking sheet.)

This is what ours looked like when we took it out of the oven! Yum!

Enjoy!

---

Spinach, Artichoke, & Feta Pizza

Ingredients:

• 2 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup GRATED PARMESAN CHEESE
• 1/2 cup FRESH SPINACH, roughly chopped
• 1/2 cup ARTICHOKE HEARTS, roughly chopped
• 1/3 cup FETA CHEESE
• 1 & 1/2 cup MOZZARELLA CHEESE

Directions:

1. I used Bobby Flay's pizza dough recipe that I have now made several times. It's extremely easy to make and perfect for preparing ahead of time, freezing, and then defrosting when you need it! The recipe will make enough dough for two pizza. 
2. After making the dough, I simply roll it out until it was about 1/4 inch thick. Then, I fold the outside edge of the dough inward about 1 inch to create the crust of the pizza. Now it is ready to top!
3. For the sauce, I made an alfredo sauce by melting the butter into the cream and then stirring in the parmesan cheese. 
4. Once all of the ingredients are well combined and the sauce is smooth, spread it onto the dough! 
5. Preheat your oven to 400 degrees F.
6. Tip: Make sure to put the dough onto your baking sheet BEFORE adding the toppings...I forgot to do that and it got quite messy...
7. Next, I added the spinach! Then the artichoke! And then half of the feta cheese. Then the mozzarella, and then the rest of the feta on top!
8. Bake the pizza on the baking sheet for about 10-15 minutes and then remove the baking sheet from under the pizza. Cook the pizza for 5-10 minutes more on the oven rack in order to get the bottom of the pizza dough cooked through. (If you have an actual pizza pan with holes in the bottom you may not need to remove it from the cooking sheet.)

---