If you make your toppings ahead of time and have your dough at room temperature, this Artichoke Pizza with Spinach Pesto can be assembled and baked in just minutes.
Artichoke Pizza with Spinach Pesto
- 1 pizza dough, storebought (I like Trader Joe’s brand) or homemade (page 79), at room temperature
- 1 1/2 cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed
- 2 tablespoons water
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 4 cups coarsely chopped spinach
- 1/2 cup fresh basil leaves
- 1/3 cup almonds or walnuts
- 1 (6-ounce) jar marinated artichoke hearts, well drained
Place the oven rack in the bottom position of the oven. Preheat the oven to 450°F. Stretch the dough onto a baking sheet or pizza stone. Use your fingertips to form a rim around the perimeter of the crust. Bake the crust for 10 minutes, then remove from the oven.
In a food processor, combine the white beans and 2 of the garlic cloves and process to a paste. Add the water, lemon juice, nutritional yeast, basil, and oregano, and salt and pep- per to taste. Blend until smooth. Spread the mixture evenly on top of the partially-baked pizza crust, dough, to within 1/2-inch of the edge, and set aside.
In the same food processor, combine the spinach, basil, 3 remaining garlic cloves, and almonds and process to a paste. Add 1/2 teaspoon of salt, and process until smooth. The pesto should be thick. Drop the pesto, by the spoonful, onto the white bean topping, spreading the pesto out slightly so it’s not too thick in any one place. Arrange the arti- choke hearts on top of the pizza, on top of and in between the pesto. Bake the pizza for an additional 5 minutes, or until the pizza is hot and the crust is nicely browned. Serve hot.
Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.