5 oz baby spinach
3 Tbsp garlic infused olive oil (see below)
15 oz ricotta
6.5 oz jar marinated artichoke hearts (liquid reserved), chopped
1/4cup grated cheese
1 cups shredded mozzarella
I posted about this garlic oil last week for our Caprese Pasta and heres another opportunity for us to use it! Add 1 cup olive oil and 15 smashed garlic cloves into a small saucepan. On the smallest burner and on the lowest heat allow to simmer for 25-30 minutes. The oil will look slightly cloudy in the end. Allow to cool slightly before handling.
For this recipe you’ll need 3 Tbsp of the garlic oil (be sure to get some of the actual garlic too). In a sauté pan add the oil and cook the baby spinach until just wilted. Season with salt and pepper. Remove from the heat and add to a bowl.
In the same bowl add the ricotta, grated cheese and chopped artichoke hearts. Season with salt and pepper. Mix until well combined.
I have no problem admitting that I use shortcuts here and there, and pizza dough is always one of them! While I used the Pillsbury here you can certainly buy a piece of dough from your favorite pizza shop.
Go ahead and roll out the pizza dough onto a well floured pizza peel or straight onto a floured baking sheet. Add a layer of the mixture and top with the shredded mozzarella.
Work pizza onto a preheated pizza stone, if not using a baking sheet. Bake for 8-10 minutes until the crust is golden and the cheese is bubbly beautiful! Serve along side a simple arugula salad dressed with lemon juice, olive oil, salt & pepper…. and there you have a simple and pizza-wonderful
*Disclaimer… the Pillsbury crust is a bit smaller then a typical piece of dough you’d get from the pizza shop… if you use a larger piece of dough you may want to add a little more of each ingredient or spread a thinner layer.
*this is my original recipe*