Smokey Spinach and Artichoke Blonde Pizza

The aroma of baking pizza has always been a portal back to my childhood. My Nonna, a fiery Italian woman with flour perpetually dusted on her apron, would let me “help” her stretch the dough, resulting in more holes than a Swiss cheese. While her signature was a classic margherita, sometimes, just sometimes, she’d whip up a “white pizza” with whatever greens she had on hand. This Smokey Spinach and Artichoke Blonde Pizza is my homage to those carefree afternoons, a delicious twist on her simple white pie, elevated with sophisticated flavors I know she would have adored.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 30 minutes (includes rising time)
• Servings: 6
• Yield: 2 pizzas
• Dietary Type: Vegetarian

Ingredients

For the Crust:

• 3 cups all-purpose flour (may substitute up to 1 1/2 cups whole wheat flour, if desired)
• 1 teaspoon salt
• 2 teaspoons instant yeast (rapid rise)
• 1 1/2 cups warm water
• 6 tablespoons olive oil, divided

For the Topping:

• 1/2 cup minced shallot
• 1/4 cup minced garlic
• 1 teaspoon anchovy paste
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (14 ounce) can artichoke hearts
• 2 cups grated smoked gouda cheese

Equipment Needed

• Mixing bowl
• Measuring cups and spoons
• Floured surface
• Pizza pan(s) – two 10×15 inch rectangular or two 14-inch round pans
• Oven

Instructions

1. In a mixing bowl, combine the flour, salt, and instant yeast.
2. Add the warm water and mix well until a shaggy dough forms.
3. Turn the dough mixture out onto a lightly floured surface and knead until smooth and elastic, about 10-15 minutes. This step is crucial for developing the gluten, which gives the crust its structure.
4. Put 2 tablespoons of olive oil into the mixing bowl, coating the entire bowl. Add the dough to the oiled bowl and turn it around to ensure all sides are covered with oil. This prevents the dough from drying out during rising.
5. Cover the bowl with a lid or plastic wrap and set aside in a warm spot to rise for 45 minutes, or until doubled in size. Patience is key here! A good rise results in a light and airy crust.
6. While the dough is rising, prepare the topping. In a separate bowl, mix the remaining 4 tablespoons of olive oil with the minced shallots, minced garlic, salt, anchovy paste, and oregano. Mash the mixture until a uniform paste is achieved. The anchovy paste adds a subtle umami depth that balances the richness of the cheese.
7. Squeeze as much moisture as possible out of the thawed chopped spinach. This is essential to prevent a soggy pizza. Measure out 1/2 cup of the squeezed spinach for the pizza, packing it well into the measuring cup. Reserve the remaining spinach for another use (it’s excellent in omelets or pasta dishes!).
8. Drain the artichoke hearts and remove any tough outer leaves. Chop them into quarters or smaller pieces.
9. Preheat your oven to 400°F (200°C) and position a rack at or slightly above the center.
10. After the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface. Divide the dough in half.
11. Roll each half of the dough to fit your pizza pans. If you prefer a thinner, crispier crust, roll it out thinly. For a thicker crust, use smaller pans and roll the dough thicker.
12. Heap up the dough slightly around the edges to create a raised crust. This helps contain the toppings.
13. Set the dough-lined pans aside in a warm spot, covered with a clean kitchen towel or a large piece of plastic wrap, to rest for 15 minutes. This allows the gluten to relax, resulting in a more tender crust.
14. After resting, coat each dough with half of the shallot/garlic mixture, spreading it evenly across the surface.
15. Top with the pieces of artichoke and small bits of spinach, distributing them evenly around the pizza. Don’t completely cover the dough; it’s okay to see some bare spots.
16. Sprinkle the grated smoked gouda cheese generously over each pizza. The smoked gouda adds a wonderful depth of flavor that complements the other ingredients perfectly.
17. Bake for 20-25 minutes, or until the crust is browned and the cheese is bubbly and melted. Keep a close eye on the pizzas, as baking times may vary depending on your oven. You may want to rotate the pizzas halfway through baking to ensure even cooking.

Expert Tips & Tricks

• Make-ahead tip: The dough can be made a day in advance and stored in the refrigerator. Bring it to room temperature before rolling out.
• Spice it up: For a little heat, add a pinch of red pepper flakes to the shallot/garlic mixture.
• Cheese variations: If you can’t find smoked gouda, try using a blend of mozzarella and provolone, with a dash of liquid smoke added to the shallot/garlic mixture to mimic the smokey flavor.
• Preventing a soggy crust: Ensure you squeeze out as much moisture as possible from the spinach. You can even lightly sauté the spinach in a dry pan for a few minutes to remove excess water.
• Crispy crust secret: Place a pizza stone in your oven while it preheats. This will help to create a super crispy crust.

Serving & Storage Suggestions

Serve the Smokey Spinach and Artichoke Blonde Pizza hot from the oven. Garnish with a sprinkle of fresh parsley or basil, if desired. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for 5-10 minutes, or until heated through. You can also reheat individual slices in a skillet over medium heat for a crispy crust. Freezing is not recommended, as the texture of the toppings can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	554 kcal	N/A
Calories from Fat	226 g	41%
Total Fat	25.2 g	38%
Saturated Fat	8.8 g	44%
Cholesterol	44.1 mg	14%
Sodium	1198.7 mg	49%
Total Carbohydrate	62.7 g	20%
Dietary Fiber	7.2 g	28%
Sugars	2.1 g	8%
Protein	21.6 g	43%

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough or make your own using a gluten-free flour blend.
• Dairy-Free: Substitute the smoked gouda cheese with a dairy-free mozzarella alternative. Nutritional yeast can be added to the shallot/garlic mixture for a cheesy flavor.
• Vegan: In addition to using dairy-free cheese, omit the anchovy paste or substitute it with a small amount of seaweed flakes for a similar umami flavor.
• Vegetable variations: Add roasted red peppers, caramelized onions, or sun-dried tomatoes for extra flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can. Sauté the fresh spinach until wilted, then squeeze out as much moisture as possible before adding it to the pizza.

Q: Is anchovy paste really necessary?
A: While it adds a unique depth of flavor, it can be omitted if you don’t have it on hand or don’t care for it. You may want to add a pinch more salt to compensate.

Q: Can I use a different type of cheese?
A: Absolutely! Provolone, mozzarella, or fontina would all be delicious substitutes or additions to the smoked gouda.

Q: My crust is browning too quickly. What should I do?
A: Tent the pizza with foil during the last few minutes of baking to prevent the crust from burning.

Q: Can I freeze the assembled pizza before baking?
A: Yes, you can. Freeze the assembled pizza on a baking sheet until solid, then wrap it tightly in plastic wrap and foil. Bake from frozen, adding 5-10 minutes to the baking time.

Final Thoughts

This Smokey Spinach and Artichoke Blonde Pizza is a delightful departure from the traditional tomato-sauced pie. The combination of the savory shallot-garlic base, the earthy spinach and artichokes, and the smoky gouda cheese creates a symphony of flavors that will tantalize your taste buds. I encourage you to try this recipe and make it your own. Feel free to experiment with different cheeses, vegetables, and herbs to create your perfect blonde pizza masterpiece. Share your creations and feedback; I’d love to see what delicious variations you come up with! Pair this pizza with a crisp white wine or a refreshing salad for a complete and satisfying meal.