sheetpan pesto spinach and artichoke cheese pizza
Cheese, sleazy pizza for when you're feeling some seriously fatty cravings.
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.