I tried a new method from Annie’s Eats of heating the pizza stone first and making the pizza on parchment then transferring to the stone. Let’s just say I am going to have to try and perfect that method! The pizza did not want to come off of the parchment & I used plenty of cornmeal so it wouldn’t stick but I guess I just loaded it down with toppings and made the pizza too heavy. I eventually got it to the stone but it kind of mangled the pizza. I definitely need some work on that method, haha! Maybe I need to invest in a pizza peel. I encourage you to try this method because I think when done correctly it would yield a nice crust. In the recipe below I will just put the method I normally use of prebaking the crust.
Spinach, Tomato & Artichoke Pizza
Source: Inspired by Lupi’s pizza
1 batch whole wheat pizza dough
1 batch pizza sauce
1 can artichoke hearts, drained & rinsed
1 large tomato, sliced
1 bag 2 % four cheese blend or mozzarella
1 tsp. pizza seasoning
Preheat oven to 400 degrees.
Sprinkle a little cornmeal on a clean surface and roll out the dough, use your hands to stretch it out. Place on sprayed pizza pan and spread out to desired thinness and size.
Pre-bake dough in oven for 3-4 minutes. Add pizza sauce, cover with spinach, top with cheese. Place tomatoes & artichoke hearts on top, spaced evenly throughout. Sprinkle with pizza seasoning. Bake until crust is golden brown and cheese is melted and bubbly, approximately 12 minutes or so.