Ingredients
whole wheat flour
1lbfrozen pizza dough
3tbspextra virgin olive oil
2large red onions
18ozfrozen artichoke hearts,(2 9 oz packages)
¼tsprosemary,minced
salt and freshly ground pepper
20ozfrozen spinach,(2 10 oz packages) chopped
½cupfontina cheese,shredded
¼cuppecorino cheese,freshly grated
Preparation
Set a pizza stone on the bottom of the oven.
Preheat the oven to 500 degrees F.
Dust a baking sheet with flour.
Shape each piece of pizza dough into a disk, transfer to the baking sheet, and dust with flour.
Cover loosely with plastic wrap and let rise at room temperature for 25 minutes.
In a large skillet, heat 2 tablespoons of olive oil.
Add the onions, cover, and cook over moderate heat, stirring occasionally, for about 10 minutes until lightly browned.
Transfer to a bowl.
Add the artichoke hearts and rosemary to the skillet and heat through.
Season with salt and pepper, and add to the onions.
Heat the remaining 1 tablespoon of olive oil in the skillet.
Add the spinach and cook over moderate heat, stirring, for about 2 minutes until heated through.
Season with salt and pepper.
For each pizza, on a lightly floured surface, roll 1 disk of dough into a 9-inch round.
Flour a pizza peel and slide the dough onto it.
Spread one-fourth of the spinach and artichoke hearts on the dough
Top with ¼ of the fontina cheese and 1 tablespoon of the pecorino cheese.
Bake on the stone for about 6 minutes, or until crisp and bubbling.
Cut into wedges and serve.
