This particular pizza is everyone’s favorite dip reincarnated in pizza form. The white pizza is topped with garlic, olive oil, a heap of mozzarella and Parmesan cheese, marinated artichoke hearts and spinach. This recipe is inspired by New York’s Artichoke Basille’s Pizza.
This method is great when cooking pizza, using lower heat methods like an oven. It’s not going to get as hot as a grill or pizza oven so partly baking the crust before adding the toppings makes for a crisp base crust. This way it doesn’t get soggy – you want some structural integrity with each slice.
With thin crust pizza like this, the bottom crust is important. I like to reheat my pizza first in a cast iron pan or skillet over medium-low heat until the crust is crisp then broil in the oven on high until the cheese is bubbling and hot.
Yes! Preheat oven to 500ºF. If you have a pizza stone then put it on the middle shelf and let it heat up with the oven. Par-bake the crust then continue to bake until the cheese is bubbling and the crust is golden brown, about an additional 6 minutes
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