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Pizza with Grilled Artichokes, Garlic-Spinach & Feta

Posted by Peggy on February 18, 2013

Recipe: Pizza with Grilled Artichokes, Garlic-Spinach & Feta


  • 2 tablespoons extra virgin olive oil plus extra for brushing on pizza edge
  • 1- 1 1/2 tablespoons finely chopped garlic
  • 5 ounces baby spinach, washed and spun dry
  • Cornmeal for dusting
  • 1 (16-20) ounce ball frozen pizza dough, thawed (I generally use Tseo's brand)
  • 1 (6 ounce) package Monterey Farms Grilled ArtiHearts*, sliced
  • 2-3 ounces crumbled feta
  • 12-16 (depending on size) pitted Kalamata olives, sliced
  • 8 thin slices fresh mozzarella
  • Red Pepper Flakes


  1. Heat olive oil over medium heat in a heavy-bottomed saute pan. Cook garlic a minute or two or until fragrant; stir in spinach and continue cooking, stirring, until spinach is barely wilted, about 1 minute. Remove from pan and refrigerate.
  2. Dust pizza stone with corn meal then place cold pizza stone in oven; preheat oven to 420 degrees.
  3. Place thawed dough on a pizza peel that has been dusted with cornmeal; pull edges of dough out slightly and let dough rest 15 minutes, or according to package instructions. While dough is resting, assemble ingredients.
  4. Stretch dough into a large 10-12 inch oval, circle or rectangle. ( I prefer a a thin crust, so stretch it thin.) Arrange chilled garlic spinach over top of pizza, then sprinkle artichoke hearts, feta and olives over top. Arrange mozzarella over pizza, then brush edges of exposed crust with olive oil.
  5. Shake pizza gently on peel to insure it slides, then carefully slide pizza from pizza peel onto hot pizza stone and bake pizza until crust is golden brown, about 17-20 minutes.

*Canned or marinated artichoke hearts, drained and chopped,may be substituted from the grilled.

Number of servings (yield): 4

Time to Thaw Dough (if frozen): 2-5 hours depending on size

Active Time: 30 minutes

Bake time: 17-20 minutes

Recommended Equipment: Pizza Stone and Paddle

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