Spinach Artichoke Pizza

I made spinach artichoke dip earlier this week and I was having another craving last night and decided to attempt spinach artichoke pizza, afterall, pizza is my favorite food and I had nearly all the ingredients. I look for 98% of recipes on Pinterest and since I am currently living in Peru I usually have to subsitute ingredients but I thought I'd give it a whirl since the dip I made turned out pretty well.  This is the original recipe I found for the topping with the fancier ingredients. 

Recipe: I ate about 3/4 on my own and shared the rest with my host family-bad idea, after garbling it down I had a bit of stomach ache-my tummy isn't used to that much dairy. I'd say it is a pizza for about 2 very hungry people or a snack for many. 

Begin by preheating the oven to 475° F (246° C) 

Dough

This is a no rise, no yeast dough that is super easy to make-there are other pizza dough recipes that I like a lot but this was fast and I needed carbs stat after my run. 

I'm putting the spanish translation of the ingredients for any of my fellow volunteers who may want to know what to look/ask for in the mercado. 

1 cup flour (harina)

1 tbsp. cornstarch (maizena)

1 tsp. sugar (azúcar) 

1/2 tsp. baking powder (polvo de hornear) 

1/2 tsp. salt (sal)

1/4 cup + 1 tbsp. water (agua)

1 tbsp. olive oil (aceite de oliva)

Mix dry ingredients in a bowl. Combine water and olive oil separately and stir it into the flour mixture until the dough forms.  Turn the dough onto a lightly flour surface and knead it 3-4 times. 

Press dough into a circle (or circular-ish form) and put onto parchment paper lightly dusted with flour and roll out do a 12" circle. 

Lightly oil the pan or dish you will use to bake the pizza and place your dough into the pan.

Topping

1-2 cups of fresh spinach chopped (espinaca) I used 1 cup which was fine but I next time I think I will try to use a bit more because I felt the artichoke-spinach ratio was off.
1/2 jar/can of artichoke hearts chopped (corazones de alcachofa) 
2 tbsp. minced yellow onion (cebolla amarilla) 
1/2 tbsp. olive oil (aceite de oliva)
Juice of 1/2 a small lemon (lima)
*1-2 thinly sliced tomatoes (tomate)-optional. I just have a couple slices on the pictured pizza because I wanted to try it out and I really liked the combo but not everyone is a tomato fan!

Salt- I had some garlic salt so I used that instead (sal)
Pepper (pimienta) 

1/2 cup of freshly grated parmesan cheese (queso parmesano) 
1/4 cup of grated mozzarella cheese (queso mozzarella)

Sauté minced onion in olive oil until the onion starts to turn brown at the edges. Add spinach and artichoke hearts and sauté until the spinach wilts. Squeeze juice of the lemon onto the mixture and season with salt and pepper. 

Layer as so: Parmesan cheese first, sauteed spinach-artichoke mixture, mozzarella cheese, top with sliced tomatoes sprinkled with garlic salt.

Bake 9-12 minutes.

When I used to cook with my mom she taught me to put away ingredients as you cook with them. As you can see, I didn't keep up with this method. I prefer to make a huge mess and clean it all up at the end. I know I'm not the only one!

¡Buen provecho!