Pizza 9: Grilled artichoke and spinach
Your preferred dough
Garlic powder (optional)
Fresh spinach, washed and thoroughly dried
Big handful of shredded mozzarella
Handful of feta crumbles
6-10 grilled artichoke hearts, depending on how much you love artichokes, quartered and drained (I got mine from the deli section of @fairwaymarket; you can also drain canned-in-water artichoke hearts or defrost and drain frozen artichoke hearts and throw them on a grill pan or grill until they get some char marks)
Preheat oven to 500.
Stretch pizza dough to desired size on parchment paper. Brush the top of the dough with olive oil (I used a lovely smoked version from Charleston's @holysmokeoliveoil) and, if you like, sprinkle with a little garlic powder. Throw on a couple of generous handfuls of spinach leaves - mine looked like a small salad on top. Sprinkle with shredded mozzarella and then feta (this isn't a very cheesy pie, so a light hand is good here). Top with artichoke heart quarters.
Slide pie and parchment onto pizza stone and bake for 6-8 minutes or until the crust is starting to brown.
Remove from oven, let rest 5 minutes, and serve.
Rosé, to celebrate spring! This one was a Pinot Noir based beauty from @stollerwine.
Spinach can give off water while baking, but the higher heat (500) and shorter time here can help with that. You may need to blot the pizza when it comes out of the oven, though.