Ingredients

The following ingredients have 4 Servings
  • 1 3/4 to 2 1/4 cups all-purpose flour
  • 1 envelope Fleishmann’s® Pizza Crust Yeast
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120º to 130ºF)
  • 3 tablespoons oil (I used vegetable)
  • 1/2 tablespoon vegetable oil
  • 1 can (14 oz) artichoke hearts, coarsely chopped
  • 2 cups fresh spinach, coarsely chopped
  • 4 eggs, beaten
  • 2 tablespoons heavy cream
  • 1 teaspoon Spice Islands® Sweet Basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon Spice Islands® Fine Grind Black Pepper
  • 1 cup (4 oz) shredded Monterey Jack cheese
  • 2-3 green onions, sliced diagonally

Instruction

  • Place an oven rack at the lowest position. Preheat the oven to 400ºF.
  • Heat the 1/2 tablespoon of vegetable oil in a large sauté pan over medium-high heat. Add the artichoke hearts and cook for 1 minute, until heated through. Add the spinach and cook until wilted, 1-2 more minutes. Remove from the heat and allow to cool.
  • In the bowl of a stand mixer, combine 1 cup of the flour, undissolved yeast, sugar and salt. Add the warm water and oil and mix until well blended, about 1 minute.
  • Continue to add flour just until the dough comes together. It should still be slightly sticky. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 4 minutes.
  • Grease a 12-inch cast iron skillet. Roll the dough into a 14-inch circle and transfer to the skillet, pressing 1 inch up the sides of the skillet.
  • In a large bowl, combine the eggs, cream, basil, salt, pepper, and cheese. Stir in the reserved artichokes and spinach. Pour the mixture into the skillet. Top with the green onions.
  • Bake on the lowest rack until the eggs are set and the crust is browned, 20-25 minutes.