Wholewheat Spinach and Artichoke Pizza
1/2-pound whole wheat pizza dough store-bought or homemade (recipe follows)
1/4 cup extra virgin olive oil
3-4 cloves garlic minced or grated
1 tablespoon lemon juice and zest of 1/2 a lemon
1 teaspoon dried basil
kosher salt and pepper
2 cups fresh baby spinach
1 (12 ounce) jar marinated artichoke hearts, drained
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 microgreens, for serving
- 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 and the pine nuts. 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 and top with lemon juice, basil and microgreens. EAT!
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