Whole Wheat Spinach and Artichoke Pizza + Video.
All Mondays should include (cheesy) pizza!! This whole wheat spinach and artichoke pizza is a game changer.
I mean, Mondays can be slightly intimidating, but ending the day with pizza gives us something to actually get excited about. I mean, right? RIGHT.
This Whole Wheat Spinach and Artichoke Pizza is basically everything and anything you’d want in a pizza. It’s healthy…ish, loaded with veggies, cheese, garlic, lemon and basil, all piled on the most delicious whole wheat crust! It’s honestly the best, and I while I typically save pizza for Friday and Saturday meals, I’m starting to rethink things…thinking we really need to make pizza Monday a thing.
WATCH HOW-TO VIDEO HERE:
Plus, this pizza only takes around thirty minutes from start to finish, thus allowing it fit into my “30 Minute Monday” theme for 2017. YES. Three weeks in and going strong…cool, cool.
So hey, hi! How was everyone’s weekend? Thanks so much for your incredible feedback on yesterday’s slightly different post. I am so excited you guys are enjoying seeing some different stuff from me. I had a lot of fun putting the post together, so more to come!
I spent most of my weekend working away because ahh, I am a workaholic and can’t be stopped. BUT, I did carve out a few hours later in the afternoon on Saturday to go tubing with Asher and her Brownie troop. I only went once since I didn’t actually have a ticket, but Asher had a blast going with her friends. Afterwards she convinced me to take her to Target to look at the Valentine’s Day stuff. She then proceeded to convince me to buy her kitty cat valentines for her class party, along with about four bags of milk chocolate hearts. We finished the night off with a Starbucks hot chocolate…full of mostly whipped cream.
The girl clearly has me wrapped around her little finger! Since my parents had to go down to Denver to pick my younger brother Red up from the airport, Asher spent the night at my house. Before she went to bed, she watched a marathon amount of Gilmore Girl episodes. I’ve created a monster, Asher is obsessed with Gilmore Girls, and I could not be more excited! She now not only shares my love of Harry Potter, but Gilmore Girls too! Sisters will be sisters!
Also, the tubing lifty guy called me her mother…no, no, no.
I also spent some time Sunday night hanging out with Red since he’s headed to Aspen today to begin practice for X-Games. What were you guys up to?
OK. Pizza time.
Like I said, I could not be more in love with this Whole Wheat Spinach and Artichoke Pizza. Spinach and artichokes have always been one of my favorite pizza toppings, so I knew that for Healthy January this year I wanted to create a healthified version.
Enter this pizza, complete with a whole wheat crust, plenty of spinach and artichokes, a little lighter on the cheese, seasoned with immune boosting lemons and topped with fresh microgreens. Simple little changes, but promise this pizza is beyond delicious. Sometimes simple truly is the best.
Question: how do you guys feel about whole wheat pizza crust? My dad used to buy pre-made ones as a kid and they seriously tasted like cardboard. Ever since then I have avoided them at all cost…until I made my own and realized I couldn’t even tell the difference. No one even knew the crust was whole wheat. This crust is crispy on the edges and doughy in the center. Just the way I love pizza crust! If you don’t have time to make your own dough, I’ve heard great things about Whole Foods whole wheat dough!
Once the pizza is in the oven, it takes no more than fifteen minutes or so to cook. The roasted lemon slices add a fresh flavor to this spring like pizza…it’s an awesome pick me up for winter! Top the pizza off with a ton of microgreens (my favorite topping for almost everything) and fresh basil.
Perfect, quick, easy and healthy Monday night dinner. So who is ready?!?!
Whole Wheat Spinach and Artichoke Pizza.
- 1/2 pound whole wheat pizza dough store-bought or homemade (recipe follows)
- 1/4 cup extra virgin olive oil
- 3-4 cloves garlic minced or grated
- 1 tablespoon lemon juice and zest of 1/2 a lemon
- 1 teaspoon dried basil
- kosher salt and pepper
- 2 cups fresh baby spinach
- 1 (12 ounce) jar marinated artichoke hearts, drained
- 8 ounces fresh mozzarella torn
- 1/4 cup grated parmesan cheese or crumbled blue cheese
- 1/2 of a Meyer lemon thinly sliced
- 2 tablespoons raw pine nuts
- crushed red pepper flakes fresh basil and mircogreens, for serving
- Preheat oven to 425 degrees F. Grease a baking sheet with olive oil.
- On a lightly floured surface, push/roll the dough out until it is very thin. For SUPER thin pizza, divide the dough into two and roll out. Transfer the dough to the prepared baking sheet. Spread the dough with olive oil. Add the garlic, lemon zest, basil, a pinch each of salt, pepper, and crushed red pepper flakes. Spread evenly over the dough. Add the spinach, artichokes, and cheese. Top with lemon 3-4 lemon slices. Transfer to the oven and bake 10-15 minutes or until the crust is crisp and the cheese has melted. Remove the pizza from the oven and top with basil and microgreens. EAT!
Thin Crust Whole Wheat Pizza Dough.
- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon honey
- 1 cup white whole wheat or whole wheat pastry flour + more for kneading
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes. Add in the whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.
- Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size. Once the dough has doubled in size, punch it down and place back in the bowl. Cover and place the bowl in the fridge over night or up to 3 days. Remove from the fridge 3-4 hours before baking. Alternately, you can use the dough after the first rising, but I find the dough has the best flavor after it has sat overnight.
ME…Monday has nothing on this pizza.