Lunch: Spinach and Artichoke Pizzas

Recipe By: Marcia Kiesel

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach and Artichoke Pizzas

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

whole wheat flour
1 lb. frozen pizza dough
3 tbsp. extra-virgin olive oil
2 large red onions
2 9-ounce packages frozen artichoke hearts
1/4 tsp. minced rosemary
Salt and freshly ground pepper
2 10-ounce packages frozen chopped spinach
1/2 c. shredded fontina cheese
1/4 c. freshly grated pecorino cheese

Instructions

Set a pizza stone on the bottom of the oven. Preheat the oven to 500 °F. Dust a baking sheet with flour. Shape each piece of pizza dough into a disk, transfer to the baking sheet and dust with flour. Cover loosely with plastic wrap and let rise at room temperature for 25 minutes.
In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, cover and cook over moderate heat, stirring occasionally, until lightly browned, about 10 minutes; transfer to a bowl. Add the artichoke hearts and rosemary to the skillet and heat through. Season with salt and pepper and add to the onions.
Heat the remaining 1 tablespoon of olive oil in the skillet. Add the spinach and cook over moderate heat, stirring, until heated through, about 2 minutes. Season with salt and pepper.
For each pizza, on a lightly floured surface, roll 1 disk of dough into a 9-inch round. Flour a pizza peel and slide the dough onto it. Spread one-fourth of the spinach and artichoke hearts on the dough. Top with one-fourth of the Fontina and 1 tablespoon of the pecorino. Bake on the stone for about 6 minutes, or until crisp and bubbling. Cut into wedges and serve.
One Serving: 520 calories, 19. 8 gm total fat, 4. 7 gm saturated fat, 70 gm carbohydrates.

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