I have no idea if I am an artichoke lover or hater. I’ve actually tried to avoid finding out if the heart of this vegetable is something I really want to fall in love with. My first encounter was with a spinach artichoke dip. Good? Definitely, especially when it is a spinach artichoke fondu, but can I really base my like or dislike of something when it is drowning in a vat of cheese? I think not. It was not until a recent trip with some girlfriends at a pizza joint that it occurred to me to give artichokes a chance. Each of us being famished beyond reason, ordered an individual pizza telling each other we would “share” – I being the only one mumbling those words under my breath hoping no one would want an absurd pizza with four different kinds of mushrooms and three varieties of cheese, a girls gotta have her priorities and limits when it comes to sharing, right?

Well after putting in our order, we saw tucked behind the napkins and salt and pepper shakers a little side menu that talked of a spinach artichoke pizza. We all quickly discussed the possibilities of changing our order to include such a pizza, but it was a fleeting thought as they brought out all six pizzas not but five minutes later. Ever since, I have had a craving for this pizza. I don’t even know what it is suppose to taste like, but I imagine a cheesy dip filled with artichoke hearts and garlicky spinach spread onto flat bread and baked until the edges are crispy and golden. This was a pizza to be desired.

Then came the artichokes. Worried that they were out of season I quickly ran to Whole Foods and found a bounty ready to be eaten. Then I got scared, because artichokes are kind of scary. But knowing that they were fresh and ripe I couldn’t justify buying prepped, ready to use artichoke hearts from a can. Then I found out how scary artichokes really are. They need a lot of tender, love and care and work, but in the end, I found out how much I had missed being passive towards these leafy beauties. And when you love something so much, you don’t really see it as work to trim and pluck and pull and cut.

This pizza was everything hoped for. It was cheesy and garlicky yet felt healthy with spinach and artichoke hearts, ok maybe not completely healthy but I think justification is always forgiven when making pizza this good. I decided to vamp up my favorite pizza dough by adding some parmesan, making it into a parmesan flat bread-ish dough topped with a cheesy spinach-like sauce and sprinkled with artichokes that were roasted into a deep dark brown. Let’s just say the next girl’s night out may become a girl’s night in.

Spinach Artichoke Pizza

Makes two medium pizzas

Yes, this pizza is very cheesy, and not all that healthy, but the flavor totally makes up for it all.

Crust:
1 cup warm wine
2 teaspoons yeast
2 tablespoons honey
1 tablespoon kosher salt
2 tablespoons olive oil
3 cups flour

Topping:
4 tablespoons unsalted butter, divided
10 ounces fresh spinach
1/2 red onion, chopped
2 cloves garlic, minced
1 1/2 cups asiago cheese, grated
1 cup parmesan, grated
1/2 cup mozzarella, grated
1 pound artichokes, trimmed
2 lemons
8 ounces creme fraishe

Crust: Whisk together the wine and yeast in a medium bowl (or in the bowl of an electric mixer) until the yeast has dissolved. Add honey, salt, oil and stir. Add flour and work with your fingers (or you can use the dough hook attachment on medium speed) until it forms a ball. If dough is dry and not coming together, add 1 tablespoon of wine at a time until it starts to come together. The dough should not be wet or sticky.

Sprinkle flour on a clean, flat surface and knead the dough for 1 – 2 minutes (or let your mixer run until the dough begins to flap against the sides of the bowl. The dough should be smooth.)

Wipe out the bowl the dough was mixed in, and coat with olive oil. Place dough in bowl and turn the dough several times in the bowl, making sure every side of the ball is covered in oil. Cover with plastic wrap and let it rise for 1 – 2 hours, or until it is doubled in size.

Toppings: While dough is rising, melt two tablespoons butter in a large pot. Once melted add onion and cook until soft and translucent. Add garlic and cook for 30 more seconds. Remove from pan and set aside. Melt the remaining 2 tablespoons of butter and add spinach. Cook until wilted, about 5 minutes. Remove spinach from pan and drain of excess moisture. While spinach is draining begin to trim artichokes. Cut up both lemons and place in cold water. As you trim artichokes place in lemon water to prevent browning. Once all the artichokes are trimmed and the hearts are submerged in the lemon water, begin chopping the artichokes into small pieces, reserving 3 or 4 halves for later. Place chopped artichokes in a large bowl. Squeeze out any excess moisture that has not drained from spinach and place spinach in the bowl with artichokes. Add onion mixture and mix together. Add the asiago and parmesan and mix well. Add creme fraishe mixing until everything is incorporated. Season with salt and pepper.

Place oven rack in the bottom most position and preheat oven to 550-degrees (or as high as it goes.)

Assembly: When dough has doubled in size, turn the bowl over on a flat, clean surface sprinkled with flour. Gently deflate dough with the palm of your hand. Divide and form dough into two balls and cover with plastic wrap or an upended bowl. Let it rest for 15 – 20 minutes.

Roll dough out on a floured surface until thin. Sprinkle pizza pan with corn meal and then place dough on top. Using your fingers, spread the spinach artichoke mixture evenly onto both pizza rounds. Cut the remaining artichoke halves into quarters and spread on top of pizza. Sprinkle with mozzarella.

Place pizza in the oven for 8 – 12 minutes, but start checking half way through. Once pizza is golden brown and the cheese has started to blister, remove, slice and serve.