Pakistani dishes in Usa

This spinach artichoke pizza is everything you love about the dip: creamy, cheesy, and baked on a crispy crust! It’s easy to make and seriously satisfying.

What’s not to love about the iconic spinach artichoke dip? That creamy, gooey cheese and tang from the artichokes make it some kind of addictive substance. I love riffing on this flavor combination: back in 2010, I created this spinach artichoke grilled cheese that become a viral hit.

Many years later, I’m back with this tasty topping on a pizza! This spinach artichoke pizza is one of my favorite flavor combinations. Gooey, savory, and tangy, it tastes like that popular dip: on top of pizza crust. What could be better?

5 Star Reader Reviews

“I made this tonight, and it is absolutely fire. My Italian wife, who is VERY exacting about food, and has an incredible palate, simply loved it. So, as Borat would say: ‘Great success!’” – David P.

“Made this for dinner last night and served with a salad. So easy and delicious! I added sliced mushrooms to the saute mix and used Parmesan instead of Pecorino. Thanks for sharing this easy, delicious, and healthier version of pizza.” –Suzy

Ingredients You’ll Need

Here are my notes on the ingredients for this recipe:

Pizza dough: I use my homemade pizza dough recipe for the best results, but store-bought pizza dough works great on a weeknight. My t hin crust pizza dough is also delicious, and my sheet pan pizza is the easiest method: it makes 3 pizzas at once.
Garlic: Fresh garlic is key to the flavor here.
Olive oil: Use extra virgin olive oil for sautéing the garlic and brushing the crust.
Baby spinach: I like using fresh spinach here, but you could also use frozen with good results (like I do on my spinach pizza).
Artichoke hearts: Use canned artichoke hearts in water (or oil), drained and roughly chopped. Marinated versions overpower the flavor so I would avoid those for this one.
Mozzarella cheese: I find shredded whole-milk mozzarella melts the best.
Pecorino Romano or Parmesan cheese: I prefer Pecorino Romano: it’s a hard Italian cheese similar to Parmesan but with a sharper, more savory punch. A little goes a long way, and it takes the whole pizza over the top.

How to Make Spinach Artichoke Pizza

This pizza comes together simply, and if you’ve made any of my pizza recipes, you’ll know the drill! Or scroll down to the recipe below.

Step 1: Make (or prep) the pizza dough

Follow my best pizza dough recipe: it takes 15 minutes to mix and 45 minutes to rest. If you’re using store-bought pizza dough, make sure to bring it come to room temperature for at least 30 minutes before stretching.

Place a pizza stone in the oven and preheat to 500°F. Give it at least 30 minutes to fully heat up (the secret to a crispy crust!).

Step 2: Sauté the spinach and artichokes

Sauté the garlic in olive oil for about 30 seconds until fragrant. Add the spinach and cook for 2 to 3 minutes, stirring, until it’s fully wilted. Add the chopped artichoke hearts and cook for 1 more minute. Remove from heat and set aside.

Tip: If you’re using frozen spinach, you can add the spinach with the artichoke hearts and skip the spinach saute time.

Step 3: Stretch and top the dough

Dust a pizza peel with semolina flour or cornmeal. (No peel? Use the back of a rimless baking sheet.) Stretch the dough into a circle: see my guide to how to stretch pizza dough. Gently transfer to the peel.

Brush the entire surface with a thin layer of olive oil. Spread the shredded mozzarella cheese, spinach-artichoke mixture, Pecorino Romano or Parmesan, and a few pinches kosher salt.

Step 4: Bake

Slide the pizza off the peel and onto the preheated pizza stone. Bake for 5 to 7 minutes in a standard oven (or about 1 minute in a pizza oven) until the cheese is bubbly and the crust is browned. Slice and serve immediately.

Easy Variations to Try

I love this spinach artichoke pizza as is, but there are some fun ways to mix it up that taste just as good:

Make it a white pizza: Add a thin layer of ricotta cheese or even cream cheese (room temperature so it’s easy to spread) under the mozzarella. My ricotta pizza uses a similar idea!
Add chicken: Thinly sliced or shredded rotisserie chicken is a great addition, or even air fryer chicken breast cut into chunks.
Try pita bread or naan: For a quick weeknight shortcut, try the toppings on naan pizza or pita pizza.
Make it vegan: Swap the cheeses for your favorite dairy-free mozzarella and a sprinkle of nutritional yeast.
Garlic oil base: Mix olive oil with garlic powder and a pinch of dried oregano for an extra-flavorful crust.

What to Serve With It

Here are a few ways I like to accessorize this tasty pizza topping:

A green salad: Something bright and fresh works well, like my simple arugula salad, chopped salad, or strawberry salad.
Fresh veggies: Keep it simple with ranch dip and fresh veggies, or even a bell pepper salad or cucumber salad.
Wine: A crisp Italian white (like Pinot Grigio) or a light red like Chianti is a natural pairing.

For more ideas, see my 25 top sides for pizza.

Storing & Reheating

Store pizza slices in an airtight container refrigerated for up to 3 days. To reheat, the best way is an air fryer if you have one! Otherwise you can reheat on a baking sheet at 375°F, or for a few minutes in a cast iron skillet on medium heat with a lid.

You can make the pizza dough up to 3 days in advance and refrigerate, or freeze the pizza dough (make sure to bring to room temperature before using).

Dietary Notes

This artichoke pizza recipe is vegetarian.

Spinach Artichoke Pizza

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This spinach artichoke pizza is everything you love about the dip: creamy, cheesy, and baked on a crispy crust! It’s easy to make and seriously satisfying.

Author: Sonja
Prep Time: 1 hour
Cook Time: 7 minutes
Total Time: 1 hour 7 minutes
Yield: 8 slices 1x
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
1 garlic clove
1 tablespoon olive oil, plus more for brushing
3 cups spinach
½ cup chopped artichokes
¾ cup mozzarella
2 tablespoons Pecorino Romano or Parmesan cheese
1 pinch salt
Semolina flour or cornmeal, for dusting the pizza peel

Instructions

Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Prepare the toppings: Mince the garlic. In a small skillet, heat the olive oil, then add the garlic and saute for about 30 seconds. Add the spinach and cook for 2 to 3 minutes until wilted. Add the chopped artichokes for 1 minute. Remove from the heat.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Brush the dough with a thin layer of olive oil. Then spread on the mozzarella cheese in an even layer, and place the spinach artichoke mixture on top. Top with the Pecorino Romano or Parmesan cheese and a few pinches of kosher salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

More Pizza Recipes to Try

from A Couple Cooks https://ift.tt/WZoYjr8

This chocolate dip comes together in 5 minutes with Greek yogurt, cocoa powder, maple syrup, and peanut butter! It’s a crowd-pleasing healthy fruit dip that feels indulgent.

True story: after I set out a bowl of this chocolate fruit dip at a gathering with Alex’s family recently, it gone in 20 minutes and everyone was asking me for the recipe! Everyone was surprised that it was “healthy”: aka made with wholesome ingredients and no actual chocolate.

Greek yogurt forms the creamy base, Dutch process cocoa gives a fudgy chocolate flavor, and a spoonful of peanut butter makes it rich enough to be a dip. This is a spin on my popular healthy chocolate pudding snack recipe, but made to enjoy with others (instead of guard your own bowl, like I do!).

Why You’ll Love This Recipe

5 minutes, one bowl. Stir everything together and you’re done!
Made with real ingredients. Greek yogurt, pure maple syrup, dark cocoa powder: things you might already have in your pantry (if you are me)
Actually healthy. It’s got protein from the yogurt, antioxidants from the cocoa, and natural sweetness from maple syrup.
Crowd-pleaser. I’ve served this to kids, to adults, to people who claim they don’t like yogurt. Everyone always loves it!

Ingredient Notes

Because there are only 5 ingredients in this healthy dip, each one is actually very important to get right. Please read the following carefully:

Greek yogurt: Use whole milk yogurt, and a brand that is very thick. I like Fage brand. (I find that Stonyfield brand is a little looser in texture and I prefer Fage here.) As a bonus, you’re getting a big hit of protein in every serving. You could also try this with a plain thick vegan coconut yogurt: I have had good results with the brand Cocojune.
Dark (Dutch process) cocoa powder: This is the secret to that deep chocolate flavor. Dutch process cocoa has a smoother, darker taste compared to natural cocoa powder (which you’ll know if you bake often). Please use the right type here.
Pure maple syrup: I always buy “Grade A: Dark Color, Robust Flavor” maple syrup here. I’ve found that light or medium maple syrup has a lighter, fruitier flavor that doesn’t work with my chocolate experiments. Trust me :)
Peanut butter: Just a hint gives the dip a slightly thicker, richer consistency. For nut allergies, you can use sunflower butter.
Vanilla extract: This adds depth! It’s the only ingredient you can leave out in a pinch.

Dutch process vs regular cocoa powder — The difference between Dutch process cocoa powder vs standard cocoa powder

Tips for Chocolate Fruit Dip

This recipe is so simple, I don’t even need to demonstrate how to make it — just dump and stir! Here are a few things to note:

Mix until completely smooth. This takes a bit of time to incorporate the cocoa powder (watch for splashes, too!).
No substitutions, please. This is a good reason to buy dark or Dutch process cocoa powder! Then you can use it in my healthy chocolate pudding and chocolate banana muffins.
It’s best with sweet fruit. I had some underripe strawberries with it and it didn’t taste great — but with sweet grapes or super sweet berries, it’s a win!

What to Serve For Dipping

The obvious answer is fruit: this really is a natural chocolate fruit dip! Of course, you can also dip other things, too. Here’s what I love most:

Strawberries: The berry sweetness is perfect: just make sure they are ripe.
Grapes: Green grapes are my favorite here.
Pineapple: Ripe pineapple is a nice contrast.
Banana slices: If you’re a banana person (though honestly I prefer these Chocolate Covered Bananas.)
Apple slices: This gives similar energy to my 4 Ingredient Apple Dip or Peanut Butter Dip.
Pretzels or graham crackers: Use a minimally-processed pretzel or graham cracker.

Ways To Serve It

This chocolate dip is great as an easy snack, a healthy snack for kids, or even as a Mediterranean diet dessert recipe. It’s also a great dip recipe for parties. Set it out with a fruit tray and then a veggie tray with my Greek yogurt-based ranch dip!

Storage Instructions

Store this fruit dip airtight in the refrigerator for up to 1 week. Give it a quick stir before serving: it releases a little liquid as it sits and this should be re-incorporated.

I don’t recommend freezing it, but it’s possible it would work! Here’s my guide on how to freeze yogurt.

Other Healthy Dips I Know You’ll Love

There’s a certain type of person who likes this type of dip. If you’re like me and obsessed with stirring together random healthy ingredients, try these healthy dips:

My Brownie Batter Hummus or Chocolate Hummus are similar to this, but using chickpeas
This Peanut Butter Dip is a similar concept but peanut butter flavor
My Easy Fruit Dip is the classic flavor: just Greek yogurt, honey, and vanilla

Dietary Notes

This chocolate fruit dip is vegetarian and gluten-free. For vegan, try it with a plain thick vegan coconut yogurt: I’ve had good results with the brand Cocojune in other recipes (like my tzatziki sauce).

Chocolate Dip (Easy & Healthy!)

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This chocolate fruit dip comes together in 5 minutes with Greek yogurt, cocoa powder, maple syrup, and peanut butter! It’s a crowd-pleasing healthy snack that feels indulgent.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 6 to 8 1x

Ingredients

1 cup thick, whole milk Greek yogurt (I like Fage)
3 tablespoons pure maple syrup (marked Dark Color Robust Flavor)
¼ cup dark chocolate (Dutch process) cocoa powder
½ teaspoon vanilla extract
1 Tbsp creamy peanut butter

Instructions

Mix all ingredients. Taste and add a hint more maple syrup if desired (I like to add a small drizzle more).
Store refrigerated for up to 1 week. Serve with fruit for dipping like strawberries, grapes, or pineapple.

from A Couple Cooks https://ift.tt/IhZRiFH

Anchovy pizza is rich, savory, and full of umami flavor! Make this classic Italian recipe with perfectly balanced anchovies and simple toppings.

There’s a reason that classic Italian pizza has anchovies as a topping: these little fish are chock full of savory, salty, umami flavor! They’re actually some of the most nutritious and sustainable fish, full of Omega 3’s and protein. So why not add a few to your pizza?

As a homemade pizza expert, I’ll admit I didn’t embrace anchovy pizza until I had one in Naples, Italy. I realized it didn’t taste fishy: it was savory with a saltiness that made every other ingredient on the pizza pop. This anchovy pizza recipe is my at-home version of that Naples moment!

What Is Anchovy Pizza?

Anchovy pizza is a classic Italian pizza originating in Naples. It traditionally features a thin tomato sauce base, mozzarella cheese, anchovy fillets, black olives or Kalamata olives, and sometimes capers.

These little fish are slightly more sustainable than bigger fish: they’re lower on the food chain and require less energy for growth. Also, fisheries for anchovies have the lowest greenhouse gas emissions worldwide. They’re also a great source of omega 3-fatty acids and micronutrients like iron, magnesium and zinc.

So is anchovy pizza good? Here’s my opinion: it’s seriously, good. Here I’ve accessorized the anchovies with tangy Kalamata olives and the fresh bite of red onion. It’s elegant and sophisticated: serve it with a side salad and a glass of Italian wine and you’ve got one fantastic meal.

Ingredients You’ll Need

Here’s what goes into this anchovy pizza recipe (full amounts in the recipe card below):

Pizza dough: I use my homemade pizza dough recipe made with Tipo 00 flour for the best texture, but an easy thin crust pizza dough works great too.
Pizza sauce: My simple homemade pizza sauce recipe takes just 5 minutes and has incredible flavor.
Fresh mozzarella cheese: I like prefer fresh mozzarella because it melts nicely: just break it into small pieces and blot with a paper towel before topping.
Anchovy fillets: Oil-packed anchovy fillets from a jar or can are the most convenient.
Kalamata olives: The tangy, briny flavor is a natural pair for anchovies; you can also use black olives for a milder flavor.
Red onion: It adds a savory flavor and nice visual element.
Parmesan or Pecorino cheese: A light grating over the top adds even more flavor.

How to Make Anchovy Pizza

Making a great anchovy pizza at home comes down to a few key decisions: how many anchovies, where they go, and how to keep everything in balance.

Step 1: Make the dough. Make my pizza dough recipe and let it rest for 45 minutes. (This step can be up to 3 days in advance.)
Step 2: Preheat your oven and pizza stone. Place a pizza stone in the oven and preheat to 500°F.
Step 3: Stretch the dough. Dust a pizza peel (or rimless baking sheet) generously with cornmeal. Stretch it into a round: see how to stretch pizza dough.
Step 4: Assemble quickly. Spread a layer of tomato sauce. Then top with only 6 anchovy fillets (see the photos for placement): these keeps the flavor balanced. Add red onion and olives, then Parmesan cheese.
Step 5: Bake. Use the pizza peel to slide the pizza onto the preheated stone. Bake for 5 to 7 minutes, until the cheese is melted and the crust is golden brown. (In a pizza oven, this takes 1 minute.)

Tips for Perfect Pizza Dough

To make the best anchovy pizza, you’ve got to start with a good Italian pizza dough. Here are out top tips:

Use great flour. The flour we use is called Tipo 00 flour; it’s what Neapolitan pizza restaurants use. It makes for a beautiful, supple and fluffy dough.
Use a great pizza dough recipe. Our best homemade pizza dough recipe is our preferred method; we make it in our stand mixer but you can also knead it by hand. Our thin crust pizza dough is similar, but makes a thinner dough that you roll out. Or for even easier methods, you can try sheet pan pizza or cast iron pizza.

Watch How to Make Pizza Dough

Serving Suggestions

Anchovy pizza is elegant enough to serve as a standalone dinner, but it pairs especially well with:

A simple green salad: I love this arugula salad or chopped salad; the freshness balances the richness of the pizza
Grain or bean salads: Though it’s not classic Italian, I actually like pairing hearty salads like a Mediterranean chickpea salad or farro salad
A glass of crisp white wine or rosé: What could be better?
Italian-style antipasti: Make an antipasti platter with olives, marinated vegetables, and cheese
Pesto pizza on the side: if you’re feeding a crowd with mixed preferences, a margherita pizza or pesto pizza makes a perfect counterpart

Storing Leftovers

Leftover pizza stores in airtight in the refrigerator for up to 3 days.

To reheat, place slices in a covered dry skillet over medium heat for 2–3 minutes until the bottom is crispy again. You can also place on a baking sheet in a 375°F oven. The best way to reheat pizza is an air fryer for a few minutes!

Dietary Notes

This anchovy pizza recipe is pescatarian.

Best Anchovy Pizza

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Anchovies on pizza? It’s a classic flavor combination that’s seriously good! Here’s how to make an Italian style anchovy pizza.

Author: Sonja
Prep Time: 1 hour
Cook Time: 7 minutes
Total Time: 1 hour 7 minutes
Yield: 8 slices 1x
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
⅓ cup Best Homemade Pizza Sauce
2 to 3 ounces fresh mozzarella cheese
6 anchovy fillets from a jar or can
8 Kalamata olives
1 handful thinly sliced red onion
Parmesan or Pecorino cheese, for grating
Semolina flour or cornmeal, for dusting the pizza peel

Instructions

Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Make the pizza sauce: Make the 5 Minute Pizza Sauce.
Prepare the toppings: If using fresh mozzarella cheese, slice it into ¼ inch thick pieces (see the photo). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
Thinly slice the red onion.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Add the mozzarella cheese, anchovy fillets, Kalamata olives and red onion. Top with a thin layer of grated Parmesan or Pecorino cheese.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

More Pizza Recipes to Try

from A Couple Cooks https://ift.tt/Xf58bp0

This easy pesto pizza recipe comes together fast with a crisp crust, melty cheese, and bold, fresh flavor. It’s perfect for pesto lovers and pizza night at home.

As a homemade pizza expert, there’s something I’ve realized: the simplest pizza toppings are the best. You can go super fancy, but it’s never better than something simple like a great Margherita pizza.

The same goes for pesto! A really great homemade basil pesto, a handful of mozzarella cheese, a few slices of tomato, and a shower of Parmesan: that’s it! Throw it in a hot oven on a good homemade pizza dough, and it’s absolutely sublime. It’s even more of a breeze to make if you already have pizza dough in the freezer

Watch the Video!

This video walks you through the full process: from stretching the pizza dough to pulling a steaming pesto pizza out of the oven.

Featured Reader Review

“Had an abundance of basil and found this recipe: we invited our neighbors on this maiden voyage and all of us loved the result. I use Campari tomatoes and it was a perfect match.” -Ira

Ingredients You’ll Need

Here’s what goes into this pesto pizza:

Pizza dough: I use my classic pizza dough recipe, which takes about 15 minutes to mix and 45 minutes to rest. My thin crust pizza dough is another great option, or you can use store-bought pizza dough in a pinch. This sheet pan pizza is even easier and makes a big pan of 3 pizzas.
Basil pesto: Homemade pesto is the absolute best. Make a batch of fresh basil pesto if you can. You can also try cashew pesto, walnut pesto, or vegan pesto as a dairy-free option. If you can’t find it, try refrigerated tubes of pesto in the produce section.
Mozzarella cheese: Shredded mozzarella or a pizza blend melts evenly; fresh mozzarella also works. I like to tear it into small pieces and then blot it with paper towel first so the pizza doesn’t get soggy.
Roma tomatoes: Romas are less watery than other large tomatoes. Cherry tomatoes (halved) are another great swap.
Parmesan cheese: This is optional, but it adds a nice salty finishing flavor.

My Purchased Pesto Tip

I don’t always have lots of basil, but I’ve found that pesto in jars can often have a strong flavor and a bitter aftertaste.

I’ve found that refrigerated fresh pesto, which can be found in the produce section and is often sold in tubes, usually tastes better. I try to find this when I can!

Feel free to weigh in in the comments below if you have a great pesto brand you love.

How to Make Pesto Pizza

Step 1: Make the dough. Prepare your pizza dough recipe and let it rest for 45 minutes. (This step can be 3 days in advance and refrigerated: or use dough from the freezer, thawed overnight in the fridge.)

Step 2: Preheat your oven and pizza stone. Place a pizza stone in the oven and preheat to 500°F. This high heat is key for a crispy on the outside, chewy on the inside crust.

Step 3: Stretch the dough. Dust a pizza peel (or rimless baking sheet) generously with cornmeal. Stretch it into a round: see my guide of how to stretch pizza dough.

Step 4: Assemble quickly. Spread the basil pesto in a thin, even layer, then add cheese, tomato slices, Parmesan cheese, and a pinch of salt.

Step 5: Bake. Use the pizza peel to slide the pesto pizza onto the preheated stone. Bake for 5 to 7 minutes, until the cheese is melted and the crust is golden brown. (In a pizza oven, this takes about 1 minute.)

Easy Variations & Topping Ideas

Of course, you can vary the cheeses and veggie toppings a bit. This is my classic pesto pizza but here are some other fun options:

Cheese swaps: Feta cheese is especially tasty: you can even add kalamata olives for a Mediterranean pizza vibe. Ricotta dolloped over the pesto base is another fun idea.

Veggie add-ins: You can add other veggies like sun-dried tomatoes, roasted red peppers, artichoke hearts, thinly sliced red onion, or arugula. If using other veggies, you’ll want to sauté them (like sauteed mushrooms).

Protein options: Prosciutto would be absolutely perfect here. You could also add grilled chicken or sausage.

Pesto variations: Swap in arugula pesto, cashew pesto, or sun dried tomato pesto for different flavors.

Cheater variation: Try my Pita Pizza or Naan Pizza with these toppings: it’s a much quicker way to pizza!

Storage Tips

Pesto pizza is best eaten right out of the oven, but leftover slices will last 2 to 3 days refrigerated.

Reheat slices in a dry skillet over medium heat, covered, for 2 to 3 minutes. The bottom crisps back up and the cheese re-melts nicely. A 375°F oven also works: place slices directly on the rack to crisp them up.

Dietary Notes

This pesto pizza recipe is vegetarian.

Pesto Pizza Recipe

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This easy pesto pizza recipe comes together fast with a crisp crust, melty cheese, and bold, fresh flavor. It’s perfect for pesto lovers and pizza night at home.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 1 pizza 1x
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
½ cup Best Basil Pesto (or Walnut Pesto, Cashew Pesto, Vegan Pesto, or purchased pesto)
1 handful shredded mozzarella or pizza blend
2 Roma tomatoes
Parmesan cheese (grated)

Instructions

Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
Place your pizza stone in the oven and preheat to 500°F. Slice the tomato.
When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Quickly assemble the pizza. Spread the pesto over the dough, sprinkle on as much cheese as you like, add the tomato slices, and top with some fresh grated Parmesan and a pinch of salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone.
Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Try to let the pizza cool before you eat it, so you don’t burn off all your taste buds – this is always the hardest part!

More Pizza Recipes to Try

from A Couple Cooks https://ift.tt/EXJrBTp

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Chicken Karahi

Palak Gosht

Palak Gosht

Chana masala

Chana Masala

Chapli Kebab

Chapli Kabab

Grilled Fish

Grilled Fish

Chicken Haleem

Chicken Haleem

Gulab Jaman

Gulab Jamun

Fruit Salad

Fruit Chaat

5 Star Reader Reviews

Ingredients You’ll Need

How to Make Spinach Artichoke Pizza

Step 1: Make (or prep) the pizza dough

Step 2: Sauté the spinach and artichokes

Step 3: Stretch and top the dough

Step 4: Bake

Easy Variations to Try

What to Serve With It

Storing & Reheating

Dietary Notes

Spinach Artichoke Pizza

Ingredients

Instructions

More Pizza Recipes to Try

Why You’ll Love This Recipe

Ingredient Notes

Tips for Chocolate Fruit Dip

What to Serve For Dipping

Ways To Serve It

Storage Instructions

Other Healthy Dips I Know You’ll Love

Dietary Notes

Chocolate Dip (Easy & Healthy!)

Ingredients

Instructions

What Is Anchovy Pizza?

Ingredients You’ll Need

How to Make Anchovy Pizza

Tips for Perfect Pizza Dough

Watch How to Make Pizza Dough

Serving Suggestions

Storing Leftovers

Dietary Notes

Best Anchovy Pizza

Ingredients

Instructions

More Pizza Recipes to Try

Watch the Video!

Featured Reader Review

Ingredients You’ll Need

My Purchased Pesto Tip

How to Make Pesto Pizza

Easy Variations & Topping Ideas

Storage Tips

Dietary Notes

Pesto Pizza Recipe

Ingredients

Instructions

More Pizza Recipes to Try

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