Instructions

• Make the creamy artichoke spread: in a food processor combine 1 cup cooked white beans (drained and rinsed), 3 canned artichokes (halved), 1 tablespoon lemon juice, 1/4 teaspoon sea salt, 1/2 garlic clove, and 3 tablespoons extra-virgin olive oil. Puree until smooth and creamy, scraping down the sides as needed. Transfer the spread to a bowl and set aside.
• Make the spinach pesto: in the food processor (no need to rinse) add 1/2 cup pepitas, 1/2 garlic clove, 1/4 teaspoon sea salt, 2 tablespoons lemon juice, and 2 cups loose-packed spinach. Pulse until the pepitas are well chopped. With the processor running, drizzle in 1/4 cup extra-virgin olive oil until the mixture comes together into a pesto. Transfer to a small bowl and set aside.
• Preheat the oven to 400°F.
• Place 1 Angelic Bakehouse Flatzza™ Crust on a baking sheet.
• Spread a layer of the artichoke spread evenly over the crust, leaving a small border; you may not use all of the spread.
• Arrange several handfuls of fresh spinach leaves evenly over the spread.
• Sprinkle 3/4 cup of the white cheddar cheese evenly over the spinach.
• Arrange the 4 canned artichokes (quartered) over the cheese.
• Sprinkle the remaining 1/4 cup white cheddar cheese over the top.
• Bake the pizza for 10 to 14 minutes, until the cheese is bubbling and the crust is crisp.
• Remove the pizza from the oven. Top with dollops of the spinach pesto, then sprinkle 1/2 cup finely chopped parsley, a handful of mint leaves, and a handful of microgreens over the pizza. Add red pepper flakes if desired.
• Slice and serve.