{"id":89563,"date":"2024-04-12T16:34:33","date_gmt":"2024-04-12T16:34:33","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/04\/12\/spinach-and-artichoke-pan-pizza\/"},"modified":"2024-04-12T16:34:33","modified_gmt":"2024-04-12T16:34:33","slug":"spinach-and-artichoke-pan-pizza","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/04\/12\/spinach-and-artichoke-pan-pizza\/","title":{"rendered":"spinach and artichoke pan pizza"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<div class=\"jetpack-recipe-notes\">This pizza dough is adapted from a focaccia dough, and my favorite comes from <a href=\"https:\/\/alexandracooks.com\/\" target=\"_blank\" rel=\"noopener\">Alexandra Stafford<\/a>. I wrote about <a href=\"https:\/\/smittenkitchen.com\/2018\/08\/focaccia-sandwiches-for-a-crowd\/\" target=\"_blank\" rel=\"noopener\">the focaccia in her first book in 2018<\/a>. Guess what? Next Tuesday, her second cookbook, <a href=\"https:\/\/alexandracooks.com\/pizza-night\/\" target=\"_blank\" rel=\"noopener\">Pizza Night<\/a>, comes out and it\u2019s all about pizza \u2014 pizza for home cooks without special equipment. I\u2019m wildly excited about it. You should order yourself a copy.<\/p>\n<p>Note: I almost always double the dough and make two pizzas at once, because any leftovers reheat fantastically, but wrote this recipe for just one. You\u2019ll have enough spinach pesto for two pizzas, however. I\u2019ve spread extra on a thick slice of toasted sourdough and covered it with a cloud of microplane-d parmesan (like I had at Sailor a couple weeks ago).<\/p>\n<\/div>\n<div class=\"jetpack-recipe-ingredients\">\n<ul>\n<h5>Dough<\/h5>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">2 cups (260 grams) all-purpose flour<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">1 teaspoon instant yeast<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">1 teaspoon kosher salt (I use Diamond brand kosher salt; <a href=\"https:\/\/smittenkitchen.com\/2010\/06\/not-all-salts-are-created-equally\/\" target=\"_blank\" rel=\"noopener\">use half of other brands<\/a>)<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">1 cup lukewarm water (100\u00b0 to 115\u00b0F)<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">1 tablespoon (15 grams) olive oil<\/li>\n<h5>Spinach Pesto<\/h5>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">2 thick or 3 thin scallions, thinly sliced<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">2 garlic cloves, minced<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">4 ounces (115 grams) spinach leaves, baby spinach is fine<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">Red pepper flakes, to taste<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">Olive oil<\/li>\n<h5>Assembly<\/h5>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">1 14-ounce can quartered artichoke hearts, drained and patted dry<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">Zest and juice from half a lemon<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">6 ounces (170 grams) mozzarella, diced from a block or perlini (as shown here)<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">1\/2 cup (45 grams) grated parmesan<\/li>\n<li class=\"jetpack-recipe-ingredient p-ingredient ingredient\" itemprop=\"recipeIngredient\">1\/2 cup (55 grams) grated fontina or asiago cheese<\/li>\n<\/ul>\n<\/div>\n<div class=\"jetpack-recipe-directions e-instructions\"><strong>Make the dough:<\/strong> In a large bowl, whisk together the flour, salt, and yeast. Add the water and olive oil and use a spoon or dough whisk (I have <a href=\"https:\/\/amzn.to\/4av8oQh\" target=\"_blank\" rel=\"noopener\">this one<\/a>) to bring it together, stirring the mixture a few times to ensure there are no unmixed pockets of flour. Cover the bowl with plastic wrap and let it rise until it doubles and moves a lot when jiggled, about 1 1\/2 to 2 hours at room temperature. If you won\u2019t need the dough until later, you can transfer it to the fridge a little before it\u2019s fully doubled and let it finish there for a few hours or overnight.<\/p>\n<p><strong>Assemble the pizza:<\/strong> Heat your oven to 450\u00b0F (230\u00b0C). Coat a 12-inch (30-cm) round cast-iron skillet or a 9\u00d713 cake pan with 2 to 3 tablespoons olive oil. Scrape dough into the pan, then turn it over once so it\u2019s oiled on both sides. Dip your fingers in the oil to coat them and dimple the dough out to the edges as best as you can; it\u2019s okay if it doesn\u2019t fully stretch at this point. Set it aside, loosely covered, for 30 minutes to finish proofing.<\/p>\n<p><strong>Meanwhile, make the spinach pesto:<\/strong> In a food processor or high-speed blender, combine the scallions and garlic. Add spinach and pulse the machine until it\u2019s well-chopped. Drizzle in olive oil until the mixture looks thick but loosened \u2014 usually it needs 4 to 6 tablespoons. Season well with salt and red pepper flakes to taste.<\/p>\n<p><strong>To assemble:<\/strong> Being careful not to deflate the dough, use oiled fingers to gently dimple the dough out to the edges of the pan if it\u2019s not there already. Spoon half of the spinach pesto mixture over the dough, and use the back of the spoon to gently spread it out. The toppings should go <i>all the way to the pan\u2019s edge<\/i> when making this pizza, i.e. do not leave an empty border. Arrange the artichoke hearts over the spinach pesto, then finely grate some of the lemon zest over. Sprinkle mozzarella, parmesan, and fontina, then season the pizza with salt, red pepper flakes, and a little more lemon zest.<\/p>\n<p><b>Bake the pizza:<\/b> For 25 to 30 minutes, until deeply golden brown at the edges and toasty on top. Yes, this baking time and temperature is correct. It sounds very long but I\u2019ve made a hundred of these pizzas and always regret when I take it out before 30 minutes, as the edges have a less satisfying crunch.<\/p>\n<p><strong>To serve:<\/strong> Finish with lemon juice. You can serve it right in the pan, but I prefer to protect my knives and loosen the pizza from the pan and slide it onto a cutting board before cutting it into wedges or squares.<\/p>\n<p><strong>Do ahead:<\/strong> Leftovers reheat fantastically. I heat leftover slices on a foil-covered sheet pan at 350\u00b0F or 375\u00b0F for 15 minutes. Leftover spinach pesto keeps for up to 5 days in the fridge.<\/p>\n<\/div>\n<\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/smittenkitchen.com\/2024\/04\/spinach-and-artichoke-pan-pizza\/\" target=\"_blank\" rel=\"noopener\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This pizza dough is adapted from a focaccia dough, and my favorite comes from Alexandra Stafford. I wrote about the focaccia in her first book in 2018. Guess what? Next Tuesday, her second cookbook, Pizza Night, comes out and it\u2019s all about pizza \u2014 pizza for home cooks without special equipment. I\u2019m wildly excited about [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":89564,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":{"0":"post-89563","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"_links":{"self":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/89563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/comments?post=89563"}],"version-history":[{"count":0,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/posts\/89563\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media\/89564"}],"wp:attachment":[{"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/media?parent=89563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/categories?post=89563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entertainment.runfyers.com\/index.php\/wp-json\/wp\/v2\/tags?post=89563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}