Ingredients

The following ingredients have 20 Servings
  • 1- (11-ounce) Container Refrigerated Pizza Crust Dough
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Butter
  • 1 tablespoon All-Purpose Flour
  • 1/3 cup Half and Half
  • 2 tablespoon Pecorino Romano Cheese, ( grated)
  • 1 Lemon, zest only
  • 1 1/2 cup Fresh Baby Spinach
  • 6 ounce Marinated Artichoke Hearts, ( drained and chopped)
  • 2 cup Shredded Part Skim Mozzarella Cheese

Instruction

  • Preheat oven to 350 degrees F.
  • Drizzle 1 tbsp. olive oil on a baking sheet (mine was 11"x17"), spread the oil around the pan and flatten the pizza dough, making sure it reaches the edges.
  • Drizzle the remaining 1 tbsp. oil on top of the dough and brush it over the dough,
  • Bake for 5-7 minutes. Remove the dough from the oven and allow to cool. Then preheat the oven to 425 degrees F.
  • While the dough is in the oven, melt the butter in a small saucepan over low heat; then whisk in the flour forming a roux.
  • Whisk in the half and half, cheese and lemon zest and stir until the sauce has thickened; approximately 2-3 minutes.
  • Spread the sauce on top of the cooked dough, then spread your spinach leaves and chopped artichokes on top of the sauce.
  • Top with the mozzarella cheese, place the bread back in the oven and bake for an additional 5-7 minutes until golden and bubbly.
  • Cut into fourths lengthwise, then into fifths horizontally giving you twenty squares.