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Spinach, Artichoke and Sun-dried Tomato Pizza

July 4, 2009

Happy 4th of July!  In the entire tenure of our relationship, Marc and I have always had some sort of plan for the 4th of July, generally one that involves us entertaining others.  This year, though, we decided to just keep it low-key (not to mention that everyone seemed to be out of town).  Our low-key day involved me sleeping until 8, reading in bed and then napping until noon, while Marc read our ENTIRE book club book.  We also took the dog for a 2 and a half mile walk through Arlington, watched Serena and Venus’ tennis match and a few episodes of the Gilmore Girls.  Thank you, America, for allowing us our freedom and the day off where we can do as we please.  I’m way into a day like today.  Tonight, we’re heading to Arlington Heights to watch a simulcast of the Boston fireworks-slash-Neil Diamond concert.  Jealous? You should be.

Pizza, pre-cheese

Pizza, pre-cheese

Soooo, remember a couple of days ago when I admitted to using canned chicken broth?  Well….I have a new and semi-embarrassing admission of corner-cutting for you.  Sometimes (read:  probably every 2-3 weeks), I make a Boboli pizza.  It started when Marc and I moved in together as a quick fix, and it’s extended into our current lifestyle.  Before you close your browser window in horror, let me just tell you that we don’t just slap some cheese on our Boboli pizza — we transform the Boboli into a work of art.  My personal favorite is when we make our Barbecue Chicken Boboli pizza, but that is another post for another day.

Tonight, I decided to try out a pizza with spinach, artichokes and sun-dried tomatoes (leftover from our pasta the other night), and I do believe it was quite a success.  There’s not much to it, but it was an EASY dinner to fix and it turned out REALLY well.

Spinach, Artichoke and Sun-dried Tomato Pizza

  • Boboli thin-crust pizza crust
  • 1/3 of a 15 oz. can pizza sauce (I used Pastene)
  • Fresh spinach leaves, enough to cover the pizza crust
  • 3-4 artichoke hearts in brine (not the marinated kind — I used Pastene), sliced
  • 7-8 sun-dried tomatoes, jarred in oil and cut into strips
  • 1 cup mozzarella cheese (I used Sargento Reduced Fat mozzarella, but I think this would taste MUCH better with slices of fresh mozzarella….)
  • 1/8 cup shredded Parmesan cheese
  • Garlic powder, for shaking (optional)
  • Crushed red pepper, for shaking (optional)
Baked pizza -- see the charred bits of sun-dried tomatoes?  Amazing!

Baked pizza -- see the charred bits of sun-dried tomatoes? Amazing!

1.  Preheat the oven to 450 degrees.

2.  Place the Boboli on a pizza pan.  Spread sauce on crust evenly.

3.  Arrange spinach leaves in a single layer on crust.  Don’t overdo it.

4.  Arrange artichoke hearts and sun-dried tomatoes on pizza to your preference.

5.  Place both cheeses over toppings.  Make sure to do it evenly.

6.  Bake for 10-12 minutes at 450 degrees.  When you remove from the oven, let sit for a few minutes before slicing, otherwise the pizza will drag.

7.  Sprinkle garlic powder and/or crushed red pepper on the pizza.  I found this step to be essential, because it added to the deliciousness of the pizza.  But that’s all up to you, of course.

So that’s it, our 4th of July feast.  It’s probably not as impressive as the traditional hamburger/hot dog fare of my youth, but it was a good choice for today.  Don’t shun me for the Boboli — and keep reading.

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