Made with our Calivirgin Lusty Lemon Olive Oil
Servings: 6 | Prep Time: 25 min | Total Time: 40 min
- INGREDIENTS
- INSTRUCTIONS
- 1 pound pizza dough, at room temperature
- 3 tablespoons, plus one teaspoon Calivirgin Lusty Lemon Olive Oil
- 8 cloves garlic, minced
- 3 cups mozzarella cheese, shredded
- Zest and juice of 1 lemon
- 2 cups baby spinach
- 14 ounces artichoke hearts, quartered, drained and patted dry
- ⅓ cup Parmesan cheese, freshly grated
- Crushed red pepper flakes, to taste
- Sea salt, to taste
- Fresh basil, for garnish
- Preheat the oven to 500°F.
- Divide the pizza dough into two even pieces. On a lightly floured surface, start with one dough ball and use your fingers to gently press the dough into a circle. Gently stretch the dough into a 10 to 12-inch circle, being careful to not over stretch the dough. Place the stretched dough on a lightly floured baking sheet. Repeat with the other dough ball.
- In a large bowl, toss the baby spinach with a teaspoon of Calivirgin Lusty Lemon Olive Oil, lemon juice from half of a lemon, salt and pepper to coat.
- Brush dough with Calivirgin Lusty Lemon Olive Oil. Sprinkle each dough evenly with garlic and spinach.
- Top the pizzas with shredded mozzarella cheese. Arrange the artichoke hearts on the pizzas and sprinkle with lemon zest.
- Bake for 12-14 minutes until edges and bottom of pizza are golden brown.
- Remove from oven and top with basil, Parmesan cheese, a squeeze of fresh lemon juice, crushed red pepper flakes, and a little sea salt. Enjoy!
Lusty Lemon Olive Oil
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