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Spinach and Artichoke Pizza

My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 slices

Ingredients

  • 1-1/2 to 1-3/4 cups white whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon each dried basil, oregano and parsley flakes
  • 3/4 cup beer or nonalcoholic beer
  • TOPPINGS:
  • 1-1/2 teaspoons olive oil
  • 1 garlic clove, minced
  • 2 cups shredded Italian cheese blend
  • 2 cups fresh baby spinach
  • 1 can (14 ounces) water-packed quartered artichoke hearts, drained and coarsely chopped
  • 2 medium tomatoes, seeded and coarsely chopped
  • 2 tablespoons thinly sliced fresh basil

Directions

  • Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened.
  • Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes.
  • Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.
Nutrition Facts
1 slice: 290 calories, 10g fat (6g saturated fat), 27mg cholesterol, 654mg sodium, 32g carbohydrate (1g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.

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