Perfect recipe for an easy dinner at home or cut the pizza into small pieces for a crowd-pleasing appetizer.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner, Lunch
Cuisine: American
Keyword: pizza
Servings: 6slices
Calories: 338kcal
Ingredients
1baked Pizza Crustor individual sized crust, Naan, or Flatbread*
1cupwhole milk Ricotta Cheese
1/4cupGrated Parmesan Cheese
1cupMarinated Artichoke Quarterschopped
2clovesGarlicfinely minced
Cayenne Pepper/Salt/Cracked Black Pepperto taste
3large Shallotssliced into thin rings
2tablespoonsButter
4cupsBaby Spinach
1Ripe "Hot House/Vine Ripened" Tomato or Grape Tomatoesdiced
Instructions
In a bowl, mix the ricotta cheese, grated parmesan, chopped artichokes, and minced garlic. Season (to taste) with a few dashes of salt, cracked black pepper, and cayenne pepper powder. Set aside.
In a saute pan, melt the butter over medium heat. Once melted, add the shallots and cook until softened and just starting to turn golden.
Remove the shallots from the pan, leaving the melted butter in the pan and adjust the temperature to medium-low.
Add the baby spinach to the hot pan. Let it cook undisturbed 1-2 minutes before giving a brief stir. Remove the spinach from the pan when it has just wilted and is still a vibrant green.
On your baked crust, spread the ricotta-artichoke mixture. If making individual sized portions, use 1-2 tablespoons per crust.
Top with spinach and then the cooked shallots.
Sprinkle with a bit of grated parmesan and then place the pizza under your oven's broiler.
Broil for 2-3 minutes or until the shallots have begun to get brown and the cheese is bubbly.
Remove from the oven and top with diced tomatoes.
Notes
*You can make the crust or use Naan/flatbread for the crust. I prefer a hearty whole wheat crust to balance the richness of the flavors. ** For the meat lovers in your life, add diced rotisserie chicken to the pizza. It's fantastic!