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.