Description
This bright, bold white pizza brings together melty fontina and mozzarella, garlicky sautéed spinach, tender artichokes, and a hit of lemon zest—all layered over a golden, crisp crust. A spicy Fresno chile kick makes it fall pizza perfection.
Ingredients
For the Pizza:
2 pounds pizza dough
6 tablespoons olive oil
8 cloves garlic, finely chopped
2 cups shredded mozzarella
2 cups shredded fontina
2 cups sautéed spinach (see below)
2 cups artichoke hearts, drained and quartered
Red pepper flakes, to taste
Zest and juice of 2 lemons
For the Sautéed Spinach:
4 teaspoons vegetable oil
2 Fresno chile peppers, thinly sliced
2 garlic cloves, thinly sliced
20 oz (about 20 cups) fresh spinach
Instructions
Sauté the Spinach: In a large skillet, heat vegetable oil. Add chile and garlic, sauté 1 minute. Add spinach in batches, cook until wilted. Season lightly with salt and set aside.
Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
Roll out dough into two 10–12 inch rounds. Brush each with olive oil and scatter chopped garlic evenly.
Layer each pizza with mozzarella, fontina, spinach, and artichokes. Sprinkle red pepper flakes and lemon zest.
Bake for 10–12 minutes until cheese is bubbly and crust is golden.
Finish with a squeeze of fresh lemon juice before serving.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
Nutrition
- Calories: 460
- Fat: 26g
- Carbohydrates: 36g
- Protein: 18g