sheetpan pesto spinach and artichoke cheese pizza
Meet the gooiest, cheesiest pizza yet to hit FMG. And the word gooiest does not look right but autocorrect isn’t redlining the word so I’ll stick with it.
Can’t resist a good wintertime pizza, and this one is made even easier with the help of a sheetpan. I know a lot of people don’t own pizza stones or paddles, and while investing in one is a great plan, the good ole fashioned cookie sheet creates a beautiful crust on its own. Most of us probably have one or two lying around, particularly if you baked anything from this year’s cookie box.
If you do, let’s make some pizza, shall we?
Classic Lovers
Spinach and artichoke, I mean. They’ve a marriage untainted by time and superb no matter the season. Pair them with a rich pesto cream sauce scented with lemon and garlic, and swirled with parmesan…Drool like a mastiff, kids.
As always, start with the dough if you’re making a homemade version and allow 60-90 minutes more for prep time. Once that step is complete, or your frozen dough is thawed out, you can start the body of the pie.
First, sauce. I saute shallot, garlic, dried basil and oregano, and lemon zest in some butter until aromatic. Pour in a heap of white wine and cook until most of the liquid is reduced. Then, add canned full fat coconut milk, parmesan cheese, and pesto. Heat until thickened up, then stir in spinach and take the pan off the heat. As the sauce cools, the spinach and cheese will absorb more of the liquid. It won’t be as thick as classic spinach artichoke dip, but not runny either.
Pizza-vengers, Assemble!
Got some shredded fontina? Torn mozzarella? Drained a jar of marinated artichokes? Perfect. Now you’re ready to put the pie together.
First, take that dough and spread it on a lightly greased jelly roll pan (the size between the largest and smallest) until the edges pretty much touch each corner. Poke a few holes in the dough with a fork, then bake at 450 for about 8 minutes to help set the crust. I always parbake dough since it holds all the toppings much more sturdily.
Order of operations: pesto sauce, fontina, mozzarella, artichokes. I mean, you could make an upside down pizza if you want with the sauce on top, but why. Throw the pan back in the oven for 15-20 minutes until gooey, melty, golden, and holy shit I’m hungry worthy.
If you’ve the wherewithal, give my rosemary pesto from the stuffed salmon roast a try. Adds a woodsy and extra fragrant uniqueness to the sauce.
To serve? An easy tossed green salad or garden salad, an ice cold beer or sangria, and, if you’re hosting a party and going completely over your ass with cheesy goodness, the Soft Cheese and Herb Breadstick Twists. Mimic the pizza takeout concept but make it even better and, maybe, even more excessive.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
The best kind of pizza face comes from the best kinds of pizza. Try these next:
Cider Caramelized Onion and Pear Pesto Pizza
Pepperoni Pizza Mac n’ Cheese Stuffed Peppers
Super Greens Pizza with Browned Lemon Herb Butter
sheetpan pesto spinach and artichoke cheese pizza
Ingredients
- 1/2 lb pizza dough, homemade or store bought
- 2 tbsp butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 lemon, zest and juice
- 1/2 cup white wine
- 2/3 cup canned full fat coconut milk
- 1/2 cup grated fresh parmesan cheese
- 1/3 cup pesto, homemade or store bought
- 3 cups spinach
- 1 10-oz jar marinated artichokes, drained
- 1 cup fontina, shredded
- 4 oz fresh mozzarella, roughly torn
Instructions
- Prep time does not include if you're making your own dough. If so, allow an additional 60-90 minutes.
- Preheat the oven to 450 degrees for at least 30 minutes. Lightly grease a jelly roll pan.
- Melt butter over medium heat. Saute the shallot until fragrant, about 2-3 minutes. Stir in the garlic, basil, oregano, and lemon zest for an additional minute. Pour in the white wine and cook until reduced by half, about 4-5 minutes. Stir in the lemon juice, coconut milk, parmesan, and pesto. Heat for 10-15 minutes until thickened. Remove pan from the heat and stir in the spinach until wilted.
- Spread the pizza dough onto the pan so it stretches to all four corners. The dough will be fairly thin. Poke a few holes on the surface with a fork. Parbake for 8 minutes in the preheated oven.
- To assemble the pizza, spread the pesto sauce onto the crust. Sprinkle with fontina and spread the torn mozzarella. Toss the artichokes with a little bit of olive oil and arrange overtop. Bake 15-20 minutes until the cheese melts, bubbles, and starts to turn golden.
