Ingredients

The following ingredients have 7 Servings
  • 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
  • 1 cup pizza sauce or marinara
  • 2 cups baby spinach
  • 2 to 3 cups (8 to 12 ounces) shredded low-moisture part-skim mozzarella cheese
  • 1/2 cup jarred or canned artichoke, cut into 1” pieces
  • 1/2 cup fresh red or orange bell pepper, cut into narrow 2″ strips
  • 1/2 cup red onion, cut into thin wedges
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup pitted Kalamata olives, halved lengthwise
  • 1/2 cup sliced almonds (optional)
  • Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated Parmesan cheese

Instruction

  • Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
  • Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
  • Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
  • Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it).
  • Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.