Spinach Artichoke White Pizza

The sauce is stirred, not cooked: softened cream cheese loosened with two tablespoons of cream, a grated garlic clove and a handful of Parmesan.

Everything that could make the pizza soggy is dealt with first. The thawed spinach is squeezed very dry and the artichokes drained well, so the base stays crisp under the mozzarella.

How to Make It

1. Stone preheated

   Heat the oven to 475°F with a pizza stone or inverted baking sheet preheating for at least 30 minutes.

2. White sauce stirred

   Stir the cream cheese, heavy cream, garlic and Parmesan until smooth.

3. Dough spread

   Stretch the dough to a 12-inch round. Brush the edge with olive oil and spread the cream-cheese mixture over the center.

4. Topped

   Scatter the dry spinach and artichoke pieces evenly over the sauce, then cover with mozzarella and black pepper.

5. Baked

   Bake 10 to 14 minutes, until the crust is puffed and browned and the cheese is bubbling and spotted.

Ingredient Notes

Frozen chopped spinach

One cup thawed and squeezed until almost no liquid comes out.

Artichoke hearts

One cup chopped and drained well.

Cream cheese

Four ounces, softened, which forms the sauce with cream and Parmesan.

Success Tips

• Wring the spinach in a clean towel; a sieve alone leaves too much water.
• Spread the sauce thin, since it is rich.
• Let the pizza rest a minute before cutting so the topping sets.

Why This Recipe Works

• A cream cheese base spreads thin and does not run like a thin sauce would.
• Squeezing the spinach dry is the difference between a crisp and a wet crust.
• A stone preheated half an hour cooks the base before the toppings overcook.
• Mozzarella over the vegetables shields them from the direct heat.

Serving Ideas

Cut into squares or wedges and serve hot, with extra Parmesan if you like.

Storage and Reheating