2 cups marinated artichoke hearts, drained and quartered
2 cups baby spinach (about 2 ounces)
8 ounces mozzarella, grated (1 cup)
1/2 8-ounce bar cream cheese, cut up
1/2 cup grated Parmesan (2 ounces)
kosher salt and black pepper
Sat fat 15g
How to Make It
Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
Dividing evenly, top the rounds with the artichoke hearts, spinach, mozzarella, cream cheese, and Parmesan; season with ¼ teaspoon each salt and pepper. Bake until the crust is golden brown, 18 to 20 minutes.