1 can refrigerated pizza dough
5 tablespoons olive oil
3 cloves garlic, crushed
3 tablespoons fresh parsley, chopped
2 cups mozzarella
5 tablespoons parmesan cheese
1 can pizza sauce
1 pint cherry tomatoes, halved
2 cups fresh spinach, chopped
1 can artichoke hearts, drained and chopped
Salt, pepper, crushed red pepper flakes
Preheat oven to 500. Line a baking sheet with parchment paper. Stretch pizza dough with oiled hands to fit baking sheet. In a large bowl, combine olive oil, garlic and parsley. Season with salt and pepper. Brush 3 tablespoons of the mixture over the pizza dough. Top with sauce. Then top dough with mozzarella and 3 tablespoons of the parmesan cheese.
Add tomatoes, spinach and artichoke hearts to remaining olive oil mixture. Toss to combine evenly. Add to pizza. Top with remaining parmesan and sprinkle with crushed red pepper flakes.
Bake for 18 minutes or until crust is brown.
Recipe adapted from Everyday with Rachael Ray.
Chad's rating: 9/10
Amy's rating: 9/10 - next time I will try using a Boboli pizza crust and adjust baking temperature and time.