I created this pizza back when we did our grilled pizza workshop at work … I had tons of toppings and sauce options and everyone created their own pizza. This is what I had for lunch that day. And because it was so good, I put it on the menu for our Wine & Design event. And one gal told me it was the best pizza she had ever had! That made me proud … and it was then that I knew I needed to blog this one.
For Wine & Design, I made my Italian Garlic Pizza Crusts ahead of time and froze them, so at the event all I had to do was top them with whatever people wanted on their pizza. This recipe was by far the most popular pizza choice that night. I also had cauli-fredo sauce on hand … and that fabulous sun-dried tomato pesto in my freezer, so it’s super easy to whip up this pizza anytime, on a whim.
When I make this at home for myself, I need it to be small (because I have a tiny appetite … and very low calorie needs … but I still love pizza!) When I don’t feel up to making a spinach or zucchini crust, I use Naan from Costco because it makes a nice thin, crispy crust with minimal effort. I toast the naan first, then top it with sauce and toppings and cheese. The naan pizza (or Nizza, as my son has named it) has become incredibly popular with my kids … a quick, easy dinner option that is on the table in about 15 minutes. They always want sausage and pineapple on their pizza. Me, I’d much prefer something like THIS!
If you want to be more adventurous with your crust, here are some of my favorite pizza crust recipes:
- Italian Garlic Pizza Crusts (Boboli style)
- New York Style Pizza Crust
- Spinach Pizza Crust (gluten free, low carb)
- Zucchini Pizza Crust (gluten free, low carb)
And if you want meat on your pizza, this recipe is really nice with a bit of crumbled bacon and/or hot Italian sausage on top. I’ve enjoyed it both ways.
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Spinach Artichoke Sun-dried Tomato Pizza
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 pizza
Ingredients
- Pizza crust of choice
- Sun-dried tomato pesto (recipe here)
- Alfredo sauce or Cauli-fredo sauce (recipe here)
- Fresh baby spinach leaves
- Shredded Italian blend of cheeses and/or shredded mozzarella
- Thin sliced mushrooms
- Marinated artichoke hearts, chopped
- Red onion, thinly sliced & chopped
- Fresh sweet cherry tomato, sliced or halved (or chopped sun dried tomato)
Instructions
- Preheat the oven to 425 F. Make your pizza crust and spread with a thin layer of pesto rosso (sun-dried tomato pesto), then add a layer of alfredo sauce and swirl the two sauces together a bit so the whole pizza is coated with a mixture of both sauces.
- Top the sauces with a layer of baby spinach leaves, then a bit of cheese and then the mushrooms, artichokes, onion and tomato, and a bit more cheese to hold it all in place.
- Bake at 425 F for about 10 minutes or until the cheese is fully melted, bubbly and maybe even a little browned in a couple spots.
- Cut into slices and enjoy!
Notes
Prep and cooking time does not include time for making the sauces or crust–it is assembly and baking time for the pizza.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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