Spinach + Artichoke Naan Pizzas

This spinach + artichoke naanza is super garlicky and delicious and goes really heavy on the spinach so it feels like there are some nutrients under all that cheese! Plus, the spicy frizzled onions give it a special *something*.

The Story

When I was a kid, my mom would make pita pizzas in the toaster oven as a quick dinner. We always got very exceptional pita from Pita Inn in Skokie, IL, but they were never my favorite.

As I grew up and learned to cook, I made a lot of quick pizza doughs from scratch. I did lots of different recipes and although they were pretty good, but never my favorite.

And while I have had some excellent success (and great fun!) with some longer, aged-in-the-fridge doughs, those take forethought. And fridge space. Things I am often lacking!

Cut to - The craving for pizza hit and we had a pack of frozen naan (a South East Asian flat board )from Trader Joe's hanging in the freezer and a block of low-moisture (I'm sorryyy for using that word!) mozz in the fridge. I don't even remember what toppings I tried, but what came out of the oven was a revelation! I felt as though I had discovered THE BEST at-home pizza hack!

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While this is great with any meats, veggies, cheeses, or fruits (I say YES to pineapple! YES to figs and pears and peaches!) your sweet little heart desires, we keep coming back to this spinach and artichoke version. It's a bit different than just slathering some of the ubiquitous dip on top (although that would NOT be a bad idea!) but has the same vibe! The frizzled onions give it a little special *something*, but if you're crunched for time/energy, feel free to skip them.

Ingredient notes -

Spinach: I love fresh spinach, but if you're a frozen spinach fan you can use one 10 oz. bag. Just thaw, wring out completely, and follow the recipe from there.
Artichoke hearts: I suggest the marinated ones for this recipe, but if what you have is the canned plain ones, they work great too!

Equipment notes -

If you, like me, have a pizza stone and think that would be better than a sheet tray, you would not be alone, but you would be wrong!

I tried using a pizza stone and it burnt the naan before the cheese could melt. Pizza stones are excellent for cooking raw dough, but since the naan is already cooked, the pizza stones simply get too hot! A sheet tray will work much better.

The Recipe

makes 4 naanzas

Ingredients

• 4 plain naan, defrosted if frozen
• 135g (about 1 1/4 cups) sharp white cheddar, grated
• 135g (about 1 1/4 cups) low-moisture mozzarella, grated
• 40g (about a 1/3 cup) pecorino or parmesan cheese, grated
• 454 g (1 lb) fresh spinach
• 230 g (8 oz) marinated artichoke hearts, roughly chopped and squeezed to remove excess liquid
• 4 cloves garlic, grated
• 1 small (about 100g) red onion or shallot, thinly sliced
• 2 tsp olive oil, plus more for drizzling
• 1 tsp balsamic vinegar
• 1 tsp red pepper flakes (optional)
• Kosher salt

To Make

0. Preheat the Oven

Preheat the oven to 500ºF/260ºC.

1. Blanch the Spinach

Bring a medium pan about halfway full with very salty water to a boil. Make a landing zone by filling a bowl with ice water. Once the water is boiling, add the 454 g (1 lb) spinach in handfuls, stirring with tongs to make more room, until all the spinach is in the pot. Let boil for a few more seconds until wilted but still bright green, and drain in a colander or fine mesh sieve. Add the drained spinach to the ice bath and stir well.

Drain the spinach from the ice bath and squeeze out some of the water with your hands. Spread the spinach on a clean kitchen towel, and roll the towel like a cinnamon roll. Hold the towel over the sink and twist with your strength to wring out as much water as possible. Carefully unroll the towel, remove the spinach, and roughly chop. Set spinach aside.

2. Frizzle the Onions

Set the same (now empty) pan over medium-low heat and add 2 tsp olive oil, about a gulg's worth. Add 100g red onion or shallot, thinly sliced, and a sprinkle of kosher salt. Cook, stirring often, until the onions have started to break down and take on a little color, about 5 minutes. If at any point the onions begin to stick, lower the heat. Add 1 tsp balsamic vinegar and 1 tsp red pepper flake, and stir to combine. Reduce the heat to low and continue cooking, still stirring often, until deeply golden, about 5-10 minutes longer. Take off the heat and set aside.

3. Prep the Other Toppings

Add 135g (about 1 1/4 cups) medium cheddar, grated, 135g (about 1 1/4 cups) low-moisture mozzarella, grated, and 40g (about a 1/3 cup) pecorino or parmesan cheese, grated to a small bowl and toss to combine.

At this point I also prep 4 cloves garlic, grated, and 230 g (8 oz) marinated artichoke hearts, roughly chopped and squeezed to remove excess liquid.

4. Assemble the Zas

Place 4 plain naan on a rimmed sheet tray (use two trays if they don't all lay flat on just one). Drizzle with olive oil and then spread on 4 cloves garlic, grated, making sure to go edge to edge.

Layer the toppings in the following order: onions, half the cheese, spinach, artichokes, and the rest of the cheese, followed by a final drizzle of olive oil and light sprinkle of kosher salt. Smush the toppings out to the edges if they are concentrated in the middle.

5. Bake the Zas

Transfer the tray(s) to the oven until the cheese is melty and the crust is golden brown. Keep an eye on the crust, it can brown too much very quickly! I start checking after about 6 minutes and they are usually done in around 8 minutes. Remove from the oven, slice, and enjoy!

I hope you make and enjoy this recipe!

Thank you for being here!

💖, Katrina

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