Deep Dish Mushroom, Artichoke & Spinach Pie with Ricotta

Name: Deep Dish Mushroom, Artichoke & Spinach Pie with Ricotta
Yield: Makes one 10-inch (25-cm) deep dish pizza; serves 4–6
Ingredients: 6 oz (170 g) quartered marinated artichoke hearts, drained and roughly chopped; ½ cup (115 g) whole-milk ricotta cheese; 8 oz (225 g) cremini or button mushrooms, brushed clean and thickly sliced; One ball Deep Dish Cornmeal Pizza Dough; ¼ cup (30 g) grated Parmesan cheese; Kosher salt and freshly ground pepper; ½ small red onion, thinly sliced; 4 tablespoons (60 ml) extra-virgin olive oil, plus more for brushing; 1 cup (115 g) shredded low-moisture mozzarella cheese; 1 cup (240 ml) All-Purpose Pizza Sauce; 5 oz (140 g) baby spinach

Preparation info

Makes one 10 inch deep dish pizza; serves
4–6

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

Baked in a cast-iron pan, this one-dish meal has it all, with a thick cornmeal crust stuffed with creamy ricotta and plenty of veggies. Be sure to drain any excess liquid from the cooked mushrooms and spinach to prevent a soggy bottom.

Ingredients

4 tablespoons (60 ml) extra-virgin olive oil, plus more for brushing
½ small red onion, thinly sliced

Pizza
Vegetarian

Method

Position an oven rack in the lower third of the oven and preheat to 400°F/200°C.

In a large frying pan over medium heat, warm 1 tablespoon of the olive oil. Add the onion and season with salt and pepper. Cook, stirring occasionally, for about 3 minutes, or until the onion is so