A delightful pizza recipe featuring a creamy spinach and artichoke topping, perfect for a family dinner or a casual gathering.
Combine warm water, yeast, and honey in a mixing bowl and let it sit for 5 minutes until the yeast activates.
Ensure the water is warm, not hot, to avoid killing the yeast.
Add olive oil, salt, and flour to the yeast mixture and mix until a dough forms. Knead the dough on a floured surface until smooth and elastic.
Knead the dough thoroughly to develop gluten for a better texture.
Place the dough in an oiled bowl, cover, and let it rise for 45 minutes or until doubled in size.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Preheat the oven to 450°F and prepare a pizza stone by sprinkling it with cornmeal.
Preheating the pizza stone ensures a crispy crust.
Roll out the dough into a circular shape and place it on the prepared pizza stone. Parbake the crust for 5 minutes.
Parbaking prevents the crust from becoming soggy when topped.
Mix ricotta cheese, mozzarella cheese, minced garlic, and white pepper in a bowl.
Mix thoroughly to ensure even distribution of flavors.
Spread the cheese mixture over the parbaked crust, then layer with spinach, artichoke hearts, and sun-dried tomatoes. Sprinkle parmesan cheese on top.
Distribute the toppings evenly for a balanced flavor in each bite.
Bake the pizza for 15-18 minutes until the crust is golden and the cheese is bubbly.
Keep an eye on the pizza to avoid over-browning.
Remove the pizza from the oven, let it cool for a few minutes, slice, and serve.
Allowing the pizza to cool slightly makes slicing easier.
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