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Spinach & Artichoke Pan Pizza with White Bean Sauce

Spinach & Artichoke Pan Pizza with White Bean Sauce
White beans blended with cheese create an unbelievably rich base.
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  1. ⅓ cup Neufchâtel cheese
  2. 2 cups canned cannellini beans, rinsed and drained
  3. Juice of 1 lemon
  4. 4 tablespoons grated Parmigiano Reggiano
  5. 1 sprig fresh rosemary, stem removed, leaves finely chopped
  6. 1 clove garlic
  7. 2 tablespoons whole milk
  8. Salt and pepper, to taste
  9. 1 tablespoon olive oil
  10. 1 leek, cleaned and sliced into half-moons
  11. 5 ounces baby spinach
  12. Flour, for dusting
  13. ½ recipe Overnight Pizza Dough
  14. 1 14-ounce can artichoke hearts, drained and roughly chopped
  15. 10 green onions, white and light green parts only, sliced
  16. 6 ounces mozzarella, grated
  17. Red pepper flakes, to finish
  1. Combine Neufchâtel, half the beans, lemon juice, half the Parmigiano Reggiano, rosemary, garlic, and milk in a food processor, and purée until smooth. Taste, and add salt and pepper if desired. Set aside.
  2. Heat oven to 500°F. Heat olive oil in skillet over medium heat. Sauté leek slices 4 minutes, or until tender. Add spinach and cook 3 minutes, or until spinach wilts. Set aside.
  3. Dust a baking sheet with flour. Stretch dough into a 13-by-9-inch rectangle, and transfer to baking sheet, rolling sides of dough inward to create a 1-inch-wide crust.
  4. Top dough with white bean sauce, leek and spinach mixture, artichoke hearts, remaining beans, green onions, mozzarella, remaining Parmigiano, and red pepper flakes.
  5. Bake 10 to 15 minutes, or until bottom of crust is crisp and brown. Transfer to a cutting board. Let cool 5 minutes before serving.
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