Spinach & Artichoke Pizza ala ~DKBB~

Spinach & Artichoke Pizza ala ~DKBB~

(original recipe by Raymonde Borgeois in Apr/May 2015 Taste of Home magazine)

Crust

1¾ cups wheat (or unbleached) flour

1½ tsp. baking powder

¼ tsp. salt

¼ tsp. garlic powder

½ tsp. each dried basil, oregano, and parsley flakes

¾ to 1 cup beer (or nonalcoholic beer)

Toppings

1½ tsp. olive oil

1 clove garlic, minced

½ tube tomato paste

2 cups shredded Italian, pizza, or mozzarella cheese

Pizza seasoning spices (your choice)

2 cups fresh baby spinach

1 can (14 oz.) water-packed quartered artichoke hearts, drained and coarsely chopped

2 roma tomatoes, seeded and coarsely chopped

¼ cup green onions, chopped

• Preheat oven to 425° F; grease pan of choice (pizza pan or medium cookie sheet).
• In a large bowl, whisk flour, baking powder, salt, and dried herbs until blended; add beer, stirring just until moistened.
• Turn dough out onto a well-floured surface; knead gently 6 to 8 times, added flour as needed; roll out dough to fit pan of choice; press dough out to fill pan, pinching edges a bit to form a rim.
• Bake 8 minutes, or until lightly browned. 

• Mix oil and minced garlic, spread over crust.
• Spread tomato paste over crust with spatula; sprinkle with pizza seasoning spices of your choice.
• Sprinkle with ½ cup cheese; layer spinach, artichokes, and tomatoes.
• Sprinkle with remaining cheese.
• Bake until crust is golden and cheese is melted.