Ingredientes para Smokey Spinach And Artichoke Blonde Pizza
- All Purpose Flour
- 1 teaspoon salt
- 2 1/4 teaspoons (7g) instant yeast
- 3/4 cup (180ml) warm water
- Olive Oil
- Shallot
- Garlic
- 1 teaspoon anchovy paste (optional)
- Dried Oregano
- Frozen Chopped Spinach
- 14 oz (397g) canned artichoke hearts
- Smoked Gouda Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Smokey Spinach And Artichoke Blonde Pizza? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Smokey Spinach And Artichoke Blonde Pizza
- **Prepare the Dough:** In a large mixing bowl, combine 1 cup (240g) all-purpose flour, 1 teaspoon salt, and 2 1/4 teaspoons (7g) instant yeast.
- Add 3/4 cup (180ml) warm water and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until smooth and elastic.
- Place 2 tablespoons olive oil into the mixing bowl; swirl to coat.
- Add the dough to the oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 45 minutes, or until doubled in size.
- **Prepare the Shallot Garlic Oil:** While the dough rises, whisk together 6 tablespoons olive oil, 2 tablespoons minced shallots, 1 tablespoon minced garlic, 1/2 teaspoon salt, 1 teaspoon anchovy paste (optional), and 1 teaspoon dried oregano until well combined.
- **Prepare the Spinach:** Squeeze excess moisture from 10 oz (283g) thawed chopped spinach. Measure out 1/2 cup (packed), reserving the rest for another use.
- **Prepare the Artichokes:** Drain 14 oz (397g) canned artichoke hearts. Remove any tough outer leaves and chop into quarters.
- **Preheat and Prepare the Pizza:** Preheat oven to 400°F (200°C). Position rack in the center.
- Once the dough has doubled, punch it down and turn it out onto a lightly floured surface.
- Divide the dough in half. Roll each half to fit your chosen pans (10x15 inch rectangular or 14-inch round). Gently heap a little extra dough around the edges.
- Let the shaped dough rest, covered with a clean kitchen towel, for 15 minutes.
- **Assemble and Bake:** Brush each dough with half of the shallot-garlic oil mixture.
- Top evenly with chopped artichoke hearts and small bits of spinach. Leave small areas of dough visible.
- Sprinkle with 1 1/2 cups (150g) grated mozzarella cheese.
- Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly. Rotate halfway through for even cooking.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
8g
Fat
44g
Carbs
20g
