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Spinach, Artichoke and Toasted Pine Nut Pizza

2 gal. warm water
2 lbs. 4 oz. olive oil
1 lb. 8 oz. honey
8 oz. instant yeast
28 lbs. bread flour
8 oz. salt
½ cup coarse ground black pepper

5 lbs. frozen spinach, thawed, strained, chopped
4 cans artichoke hearts, quartered
3 lbs. pine nuts
6 lbs. Monterey Jack cheese, shredded
3 qts. homemade Alfredo sauceDIRECTIONS:1. For the dough: Combine water, olive oil and honey. Add yeast and let proof.

2. Add flour, salt and pepper and work with a dough hook for 15 minutes, until dough becomes smooth.

3. Scale each pizza dough to 7.5 oz. ball. Place on sprayed parchment paper, 12 to a tray.

4. Cover with plastic wrap and let proof 2 hours at room temperature. Once proofed, punch down the dough and roll out individually.

5. To assemble pizzas: Top crusts with 2 oz. Alfredo sauce. Divide chopped spinach among crusts, place 6 quartered artichoke hearts on top of spinach, divide Monterey Jack cheese on crusts and sprinkle each with ½ cup pine nuts. Bake in stone oven 12 to 14 minutes, being careful not to burn pine nuts.NUTRITIONAL INFORMATION:DOUGH ONLY: (¼ pizza)
Calories 140 (19% from fat); Fat 3g (sat. 0.5g); Protein 4g; Carbohydrates 24g; Sodium 0mg; Cholesterol 0mg; Fiber 1g

Calories 290 (47% from fat); Fat 15g (sat. 5g); Protein 10g; Carbohydrates 29g; Sodium 280mg; Cholesterol 15mg; Fiber 1g
SERVINGS:97-100 8 inch crustsFrom:Executive Chef Joseph Cross, CSC The Principal Financial Group Des Moines, IA

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