Artichoke, Tomato and Spinach Pizza

Artichoke, Tomato and Spinach Pizza (Adapted from Rachael Ray)

4 tablespoons extra-virgin olive oil
4 garlic cloves, minced
3 tablespoons chopped flat-leaf parsley
salt and fresh ground black pepper
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
6 ounces (about 1 1/2 cup) shredded mozzarella cheese
1 1/2 ounce (about 1/3 cup) fresh grated Parmesan cheese
13.75 ounce can artichoke hearts, drained and quartered
1/2 pint grape tomatoes, halved
2 cups baby spinach, chopped

Preheat oven to 500 degrees with a rack placed in the lower third, along with an inverted sturdy baking sheet on top of rack.

In a medium bowl, stir together olive oil, garlic and parsley - season with salt and fresh ground black pepper.

On a lightly floured surface, stretch or roll dough to fit a baking sheet lined with parchment paper (the sheet should be roughly 13" x 18"). Transfer dough into the pan, gently spreading to fit if needed.

Dollop two tablespoons of the garlic and oil mixture on the dough, spreading to cover the top with an off-set spatula. Scatter mozzarella and about 2 tablespoons of the Parmesan over the dough.

Add artichokes, tomatoes and spinach into the bowl with the garlic and oil mixture, tossing well to coat. Evenly arrange mixture over the cheese. Scatter the top with the remaining Parmesan.

Set baking sheet directly on top of the inverted sheet in the oven and bake until the crust is golden and crisp, about 16 to 22 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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