Spinach-Artichoke Heart Pizza

We have had a wood-fired oven in our backyard for three years now.  With the exception of a few main course dishes, we have mostly used it for pizza.  On my to-do list is to utilize the oven more.  I especially want to bake bread in it. But, we really enjoy making pizza.  It's a fun and easy way to entertain.  I prepare the dough and toppings ahead of time and we have our guests form their pizza dough on a wooden paddle and then accessorize with their choice of toppings. Lots of laughter as people, form their dough into rounds. Some aren't so round but they all taste good! My Hubbers mans the fire and cooks the pizza.  The cooking part only takes a few minutes as the oven is very hot! The oven temperature is over 700 degrees so if it's really warm outside, we bring him a cold beer every now and then!

I always have toppings for the traditional red sauce/pepperoni pizza.  Everyone loves the classic combination. I like to experiment with my pizza, trying new combinations.  I really enjoyed this spinach-artichoke topping. The white sauce makes the perfect base for the sautéed spinach. More fresh spinach, lots of cheese, and artichoke hearts made for a great combination. If you are one of those who must have meat on your pizza you can also add some roasted or grilled chicken pieces.

Homemade pizza is easy to make in a kitchen oven, too.  A baking stone and a very hot oven will do the trick! If using a pizza stone, preheat the oven to 450 degrees.  Place pizza stone in the preheated oven and let heat for 20 minutes before transferring pizza to the stone. You can use parchment paper under the dough to help prevent sticking.  It's not necessary in the wood oven, we turn the pizza quite frequently to prevent sticking and provide even cooking time near the burning wood.

Spinach-Artichoke Heart Pizza

1 batch homemade or store-bought pizza dough
8 oz. fresh spinach, divided
2 tablespoons butter
1 tablespoons all-purpose flour
3/4 cup milk
1/4 teaspoon onion powder
Salt and freshly ground black pepper
1 clove garlic, minced
1 tablespoon olive oil
4 oz. shredded or finely chopped provolone cheese
4 oz. shredded mozzarella cheese
4 oz. shredded Parmesan cheese
1 (16 oz.) can artichoke hearts (not marinated), drained well, quartered if large

In a large skillet, heat the olive oil over medium-high heat.  Add 3/4 of the spinach and the minced garlic, and
sauté until spinach is wilted, about 5 minutes. Transfer to a layer of paper towels and gently press some of the water out. Finely chop the spinach mixture and set aside.

In a small saucepan, melt the butter over medium-high heat (do not brown).  Whisk in the flour and onion powder and cook for 2 minutes, stirring constantly. Slowly whisk in the milk and increase temperature to medium high and cook, stirring constantly, until mixture has thickened.  Season with salt and pepper to taste.  Remove from heat and stir in the spinach mixture.  Chop the remaining spinach and set aside.

Stretch or roll out pizza dough to desired thickness on a floured wooden pizza paddle (flour well so the pizza will easily slide off the paddle into the oven).  Spread the spinach sauce evenly over the pizza, leaving a one-inch border around the edge. Sprinkle fresh spinach over the sauce, then top with provolone and mozzarella cheeses. Add chopped artichokes (and cooked chicken, if using) and sprinkle with Parmesan cheese.

Using the pizza paddle, slide the pizza onto the surface of the wood oven or the hot pizza stone. Bake until the crust is golden brown and the cheese is bubbly.