LC Spinach Artichoke Deep Dish Pizza by gweneris

Ingredients

1 T. EVOO 5 oz. Baby spinach, coarsely chopped 3 cloves garlic, chopped 1/2 cup ricotta cheese 1.5 oz. Parmesan cheese, grated (1/3 cup) 1 T. Lemon juice 1/4 tsp. Red pepper flakes 1.5 T. Cornmeal flour 1 lb. Fresh or frozen pizza dough, at room temp 6 oz. Fontina cheese (1.5 cups) 14 oz. Can artichoke hearts, drained and quartered Fresh basil leaves, torn

Instructions

Arrange one oven rack in lowest position and heat oven to 450. Heat oil and oven safe 10-in skillet on medium. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes. Transfer to plate. Let's skillet cool slightly and wipe clean.

In bowl, mixed together ricotta, parmesan, lemon, and red pepper. Season with salt and pepper.

Sprinkle skillet with cornmeal. On flowered surface, stretch and shape dough into 12-in round. Press into bottom and upside of skillet.

Top dough with ricotta mixture, spinach, fontina, and artichokes. Bake till crust is golden brown, 20 to 24 minutes.

Let sit 5 minutes, then sprinkle with basil and cut into wedges.

Servings: 4

Nutrition Information (per serving):
Calories 405
Fat 18 g
Saturated Fat 8.5 g
Sodium 1125 mg
Carbohydrates 40
Fiber 2 g
Protein 18 g