Artichoke-and-Spinach Skillet Pizza 1/2 c ricotta 1/4 c shredded mozzarella 1/2 tsp minced garlic 1 1/2 tsp extra-virgin olive oil + more for pan and drizzling Salt & pepper Un-bleached all-purpose flour 1 pound store-bought or homemade pizza dough 1 can artichoke-heart quarters, halved, drained 1 c baby-spinach leaves
DEEP DISH CAST IRON SKILLET PIZZA by HappilyUnprocessed.com I will never make pizza on a pizza stone again (well maybe) but right now I am obsessed with making it this way! Be sure to stuff the crust and then melt some butter and garlic and use a pastry brush to brush it all over the crust. It's sinfully delicious!
The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble their own pizzas before baking them. We particularly like roasted tomatoes with fresh mozzarella cheese, and thinly sliced baby artichokes and eggplant with grated Asiago cheese. Pureed butternut squash, caramelized red onions, grated fontina cheese, and toasted pumpkin seeds make for an unexpected but perfectly delicious autumnal pie.