Whole Wheat Spinach and Artichoke Pizza
If you’re looking for a delicious and healthier twist on classic pizza, you’ve come to the right place! Whole Wheat Spinach and Artichoke Pizza is not only vibrant and packed with flavor, but it also brings a nutritious flair to your dinner table. This recipe combines the earthy flavors of whole wheat crust with the creamy, savory delight of spinach and artichoke. It’s perfect for a family night or a gathering with friends, and you can easily customize it to suit your tastes. Let’s dive into why this pizza is worth your time and how to make it!
Why Whole Wheat Spinach and Artichoke Pizza is Worth Your Time
Whole Wheat Spinach and Artichoke Pizza is not just another pizza. It’s a wholesome meal that marries the comfort of pizza with the nutritional benefits of whole grains and vegetables. Whole wheat flour adds fiber and nutrients compared to refined flour, making your pizza a guilt-free indulgence. The combination of spinach and artichokes provides a punch of vitamins A and C, iron, and antioxidants. Plus, this recipe is versatile; you can enjoy it as a main dish or a delightful appetizer. It’s a simple way to incorporate more greens into your diet without sacrificing flavor.
What Goes Into Whole Wheat Spinach and Artichoke Pizza
To create this delicious pizza, you’ll need the following ingredients:
- Whole wheat flour: The base for a healthy crust.
- Warm water: Activates the yeast for dough rising.
- Active dry yeast: Helps the dough to rise and become fluffy.
- Olive oil: Adds richness and flavor to the crust.
- Salt: Enhances the overall taste of the pizza.
- Spinach: Fresh or frozen, packed with nutrients.
- Artichoke hearts: Adds a creamy texture and unique flavor.
- Garlic: Freshly minced for aromatic depth.
- Ricotta cheese: Creamy base sauce that pairs beautifully with the toppings.
- Shredded mozzarella cheese: Melts perfectly for that gooey pizza goodness.
- Parmesan cheese: For an extra layer of flavor.
- Red pepper flakes: Optional, for a bit of heat.
Hardware & Gadgets
To make your Whole Wheat Spinach and Artichoke Pizza, gather the following tools:
- Mixing bowl: For combining the dough ingredients.
- Rolling pin: To roll out the pizza dough.
- Baking sheet or pizza stone: For baking the pizza.
- Spatula: To help transfer the pizza to the oven.
- Sharp knife: For chopping vegetables and slicing pizza.
- Oven: Essential for baking your pizza to perfection.
Whole Wheat Spinach and Artichoke Pizza in Steps
Step 1: Prepare the Dough
In a mixing bowl, combine 2 cups of whole wheat flour, 1 packet of active dry yeast, and 1 teaspoon of salt. Gradually add 3/4 cup of warm water and 1 tablespoon of olive oil. Mix until a dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Cover it with a damp cloth and let it rise in a warm place for about 1 hour.
Step 2: Preheat the Oven
While the dough is rising, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well.
Step 3: Prepare the Toppings
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 3 cloves of minced garlic and sauté until fragrant. Then, add 2 cups of fresh spinach (or 1 cup of frozen spinach, thawed and drained) and cook until wilted. Remove from heat and stir in 1 cup of chopped artichoke hearts. Set aside.
Step 4: Roll Out the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a circle or rectangle, depending on your baking sheet or stone size. Aim for a thickness of about 1/4 inch.
Step 5: Assemble the Pizza
Place the rolled-out dough onto the baking sheet or preheated pizza stone. Spread 1 cup of ricotta cheese evenly over the crust. Top with the spinach and artichoke mixture. Sprinkle 1 cup of shredded mozzarella cheese on top, followed by 1/4 cup of grated Parmesan cheese. If you like a little spice, add a sprinkle of red pepper flakes.
Step 6: Bake the Pizza
Transfer the pizza into the preheated oven. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and starting to brown.
Step 7: Slice and Serve
Once out of the oven, let the pizza cool for a few minutes before slicing. Serve it warm, garnished with fresh basil if desired.
Substitutions by Diet
If you have specific dietary needs, here are some substitutions you can make:
- Gluten-free: Use a gluten-free pizza crust mix instead of whole wheat flour.
- Dairy-free: Substitute ricotta and mozzarella with dairy-free alternatives such as cashew cheese or almond milk cheese.
- Vegan: Use dairy-free cheese and skip the egg in the crust (if a recipe calls for it).
- Low-carb: Consider using a cauliflower crust instead of whole wheat for a lower-carb option.
Testing Timeline
When making Whole Wheat Spinach and Artichoke Pizza, here is a rough timeline to guide you:
- Dough preparation: 15 minutes
- Dough rising: 1 hour
- Preparing toppings: 10 minutes
- Assembling pizza: 10 minutes
- Baking: 15 minutes
- Cooling and slicing: 5 minutes
Total time: Approximately 1 hour and 55 minutes.
Best Ways to Store
To keep your Whole Wheat Spinach and Artichoke Pizza fresh, consider the following storage tips:
- Refrigerator: Store leftover pizza in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, wrap slices in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months.
- Reheating: Reheat slices in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.
Common Questions
Can I use store-bought dough for this recipe?
Absolutely! If you’re short on time, store-bought whole wheat pizza dough works wonderfully. Just follow the package instructions for rolling out and baking.
Is it possible to make this pizza ahead of time?
Yes! You can prepare the dough and toppings in advance. Assemble the pizza just before baking for the freshest taste.
Can I add other toppings to this pizza?
Definitely! Feel free to add your favorite toppings like mushrooms, bell peppers, or olives to customize the flavor profile.
What can I serve with Whole Wheat Spinach and Artichoke Pizza?
This pizza pairs beautifully with a simple green salad, garlic bread, or a side of marinara sauce for dipping!
Reader Favorites
If you’re excited about trying out this Whole Wheat Spinach and Artichoke Pizza, you might also enjoy these reader favorites:
- Classic Margherita Pizza
- Veggie-Packed Cauliflower Crust Pizza
- BBQ Chicken Pizza with a Twist
- Creamy Garlic White Pizza
See You at the Table
Now that you have the recipe for Whole Wheat Spinach and Artichoke Pizza, it’s time to gather your ingredients and start creating. This pizza is not only satisfying and indulgent but also a great way to sneak in some healthy veggies! Don’t forget to share your pizza-making adventures and enjoy every cheesy, flavorful bite. Happy cooking!
Whole Wheat Spinach and Artichoke Pizza
Ingredients
Equipment
Method
- In a mixing bowl, combine 2 cups of whole wheat flour, 1 packet of active dry yeast, and 1 teaspoon of salt. Gradually add 3/4 cup of warm water and 1 tablespoon of olive oil. Mix until a dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Cover it with a damp cloth and let it rise in a warm place for about 1 hour.
- While the dough is rising, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 3 cloves of minced garlic and sauté until fragrant. Then, add 2 cups of fresh spinach (or 1 cup of frozen spinach, thawed and drained) and cook until wilted. Remove from heat and stir in 1 cup of chopped artichoke hearts. Set aside.
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a circle or rectangle, depending on your baking sheet or stone size. Aim for a thickness of about 1/4 inch.
- Place the rolled-out dough onto the baking sheet or preheated pizza stone. Spread 1 cup of ricotta cheese evenly over the crust. Top with the spinach and artichoke mixture. Sprinkle 1 cup of shredded mozzarella cheese on top, followed by 1/4 cup of grated Parmesan cheese. If you like a little spice, add a sprinkle of red pepper flakes.
- Transfer the pizza into the preheated oven. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and starting to brown.
- Once out of the oven, let the pizza cool for a few minutes before slicing. Serve it warm, garnished with fresh basil if desired.
Notes
- Store leftover pizza in an airtight container in the fridge for up to 3 days.
- For longer storage, wrap slices in plastic wrap and freeze for up to 2 months.
- Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.
