Artichoke Spinach Pizza


If heavy, greasy meals are your weakness when dinnertime rolls around, we’ve got the perfect recipe to help you keep things light and healthy—without sacrificing flavor. This artichoke spinach pizza with Rosemary oil and Lemon oil will provide the delicious flavor you’re looking for without making you feel weighed down afterward. 

Ready in less than 20 minutes, you’ll be on your way to a scrumptious pizza that you won’t feel guilty about.  


Ingredients 


For the pizza: 

Pizza dough (store-bought or homemade) 
2 teaspoons olive oil  
¼ teaspoon Italian seasoning 
2 tablespoons grated Parmesan cheese 
2 ounces chopped fresh spinach 
1½ chopped leeks 
⅓ cup white beans 
14.5-ounce can quartered artichoke hearts 
Sliced fresh mozzarella 
Salt and pepper to taste 


For the sauce: 
 

1 teaspoon lemon juice 
2 tablespoons grated Parmesan cheese 
2 drops Rosemary essential oil 
2 drops Lemon essential oil 
1 clove garlic 
⅓ cup cream cheese 
½ cup white beans (cannellini work great) 
Salt and pepper to taste 
Milk to thin sauce, if desired 


Instructions 

  1. Preheat your oven to 550 °F. (If your oven doesn’t go that high, 500 °F is okay.) Place a pizza stone on the oven’s upper middle rack of the oven. 
  2. Prepare the pizza crust according to your recipe’s instructions.  
  3. Prepare the sauce by adding all of the sauce ingredients into a small food processor. Puree until smooth, scraping down the sides as needed. Set aside.  
  4. Sauté the cleaned, chopped leeks in a cast iron or sauté skillet for 3–5 minutes, or until tender. Add the chopped spinach and sauté until wilted.  
  5. Roll out the pizza crust on a sheet of parchment paper. Spread the creamy white bean sauce on top of the dough.  
  6. Top the pizza with the sautéed leek and spinach mixture. Sprinkle with the Italian seasoning, Parmesan cheese, white beans, and quartered artichoke hearts. Top with a few slices of mozzarella cheese.  
  7. Remove the pizza from the parchment paper and place on the pizza stone. Bake for 5–10 minutes, or until the crust is crispy and the cheese is melted. Serve immediately.  

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