I have a little something to tell you…. nothing big, well pretty big actually, big enough to keep us so busy that we’ve been eating quick and easy meals like pizza or eggs. Simple meals, comforting and without too much mess. This spinach artichoke pizza does the job just perfectly. So here’s the news … Josh and I are writing a book together. We’ve been asked by a publisher out of Connecticut to write a book about the Salt Lake dining scene and feature local chef’s along with a recipe from each chef. It’s been a blast so far but if things have been a little quiet around here now you know why.
But it’s Spring and though I have a million things to do, and most of our meals are being enjoyed outside of the home, I just can’t help but want to steam fresh artichokes, shell peas, and plant herbs. So, I took a second this weekend, and made some pizza, a pretty simple and satisfying dinner that I could make with my own hands and chose exactly what I wanted to put on it.
Artichokes are such a fun part of spring! We mostly enjoy steaming them and eating them fresh, dipped in butter, but on a more rare occasion we’ll throw them in with pasta or on top of pizza.
And I’m not the only one eating pizza this week. Tons of other bloggers will be enjoying their spiced up version of the American classic. You can follow more pizza ideas under the #pizzaweek hashtag. Here are a few other pizzas to check out:
Raspberry Brie Dessert Pizza by Completely Delicious
Kale and Artichoke Pizza with Garlic Ricotta by The Corner Kitchen (we must have similar cravings this time of year!)
Shrimp and Grits Naan Pizza by Climbing Grier Mountian
Caramelized Onion and Fennel Pizza by Girl Versus Dough
And check out Nosh On It for the big Pizza Week introduction.
- your favorite whole wheat pizza crust
- handful of fresh spinach
- 1/2 cup artichoke hearts, rinsed and sliced
- 1 cup asiago cheese, grated
- 1/2 cup Parmesan, grated
- 1/4 cup cherry tomatoes, sliced in half
- a few thin slices of red onion
- a pinch of red pepper flakes
- olive oil
Preheat oven to 450 degrees.
Roll your crust out then brush with a teaspoon or so olive oil and a few sprinkles of salt and pepper (I also used a little onion powder here).
Spread out the artichokes and spinach then top with the cheese.
Toss the onions and tomatoes over the cheese and sprinkle a little red pepper around.
Bake at 450 for 15 minutes or until crust is golden brown.