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#FoodieFriday- Whole Wheat Spinach and Artichoke Pizza

#FoodieFriday- Whole Wheat Spinach and Artichoke Pizza
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WHOLE WHEAT SPINACH AND ARTICHOKE PIZZA

Spinach and Artichoke pizza has always been one of my favorite combinations, but the lemon and microgreens really make this recipe stand out. What are microgreens exactly? Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. They are usually about 1-3 inches long and come in a rainbow of colors, which has made them popular in recent years as garnishes with chefs.

Based on the results published in the Journal of Agricultural and Food Chemistry, researchers evaluated levels of four groups of vital nutrients extremely important for skin, eyes, and fighting cancers that have numerous benefits associated with them, including vitamin K, vitamin C, vitamin E, lutein, and beta-carotene, in 25 different commercially grown microgreens. and found that microgreens were four- to 40-fold more concentrated with nutrients than their mature counterparts. Vitamin C, vitamin K, and vitamin E levels were highest among red cabbage, garnet amaranth, and green daikon radish microgreens. Cilantro microgreens were richest in terms of lutein and beta-carotene.

So next time you have a family night or invite the girls over for a vino and gab session, you can feel good about serving everyone's favorite pizza.

WHOLE WHEAT SPINACH AND ARTICHOKE PIZZA

Recipe type: main
Serves: 4-6
PIZZA DOUGH INGREDIENTS
  • 1/2 cup warm water
  • 1 1/2 teaspoons active dry yeast
  • 1 teaspoon honey
  • 1 cup white whole wheat or whole wheat pastry flour + more for kneading
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
PIZZA TOPPING INGREDIENTS
  • 1/2 pound whole wheat pizza dough store-bought or homemade (If store bought I recomment Wholefoods premade dough in the refridgerator section)
  • 1/4 cup extra virgin olive oil
  • 3-4 cloves garlic minced or grated
  • tablespoon zest of 1/2 a lemon + 1 fresh lemon juice
  • 1 teaspoon dried basil
  • kosher salt + pepper
  • 2 cups fresh baby spinach
  • 1 ounce jar marinated artichoke hearts drained, 12
  • 8 ounces fresh mozzarella torn
  • 1/4 cup grated parmesan cheese or crumbled blue cheese
  • 1/2 of a Meyer lemon thinly sliced
  • 2 tablespoons raw pine nuts
  • crushed red pepper flakes fresh basil and mircogreens, for serving
    INSTRUCTIONS
    In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes. Add in the whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.

    Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size. Once the dough has doubled in size, punch it down and place back in the bowl. Cover and place the bowl in the fridge over night or up to 3 days. Remove from the fridge 3-4 hours before baking. Alternately, you can use the dough after the first rising, but I find the dough has the best flavor after it has sat overnight.

    Preheat oven to 425 degrees F. Grease a baking sheet with olive oil.

    On a lightly floured surface, push/roll the dough out until it is very thin. For SUPER thin pizza, divide the dough into two and roll out. Transfer the dough to the prepared baking sheet. Spread the dough with olive oil. Add the garlic, lemon zest, basil, a pinch each of salt, pepper, and crushed red pepper flakes. Spread evenly over the dough. Add the spinach, artichokes, and cheese. Top with lemon 3-4 lemon slices. Transfer to the oven and bake 10-15 minutes or until the crust is crisp and the cheese has melted. Remove the pizza from the oven. Top with basil and microgreens and Enjoy!

    A tip when storing any leftovers with this recipe – let them completely cool and store them in an airtight glass container, then when you are ready to eat them pop them in the toaster oven at 425 degrees F and “toast” them making them firm again with a little crisp. 

    Recipe courtesy of Half Baked Harvest

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