Spinach & Artichoke Grilled Pizza
Spinach and artichoke pizza is light and tastes like summertime. The fresh spinach and ripe tomatoes pair perfectly with the tangy marinated artichokes.
Servings: 1 pizza
Calories:
Ingredients
- 1 Pizza Dough (see links above for recipe options)
- Drizzle Olive Oil
- 2 TBSP Minced Garlic (approx. 3-4 cloves)
- 1 cup Shredded Fontina Cheese (approx. 4oz)
- 1 cup Shredded Mozzarella Cheese
- ¼ cup Shredded Parmesan Cheese
- 1 bunch Spinach Leaves
- 3.7 oz Marinated Artichoke Hearts - quartered
- 1 medium Tomato - sliced
Instructions
- Prepare all of your ingredients and heat up your grill.
- Roll out your pizza dough. After rolling, I like to toss it around in my hands until it's about ¼ inch thick and is more rustic in shape. Drizzle with a little olive oil.
- When your grill is hot and ready, place your dough olive oil side down. Drizzle the top-up side with olive oil.
- When your dough starts to puff up (about 2 minutes), take a pair of tongs or a grill spatula and flip the dough over - you'll see nice grill marks! Once the bottom of the dough starts to crust (about 1-2 minutes) take off the grill.
- Top the pizza with your toppings: garlic, cheese, spinach, artichokes and tomatoes.
- Put the pizza back onto the grill. Place it on a spot that does not get direct heat to help prevent the bottom from burning. Close the top to let the cheese melt and the toppings warm up (about 1-2 minutes).
- Remove from the heat.