What We Ate: {Spinach Artichoke Pizza}

So I found something. For all you calorie counters/healthy foodies, I found a recipe analyzer. You literally just copy and paste the recipe, enter how many servings it makes, and it will tell you the nutrition content of each serving. Is this not the most fabulous thing in the world? Being healthy has never been so easy! {A little disappointed to find out the sliver of cake that I had yesterday was 350 calories! Sliver. No lie.} Click on the link here.

And now I will proceed to fill your minds with a super delicious {probably don't want to plug this one into the recipe analyzer} recipe!

You have to make this.

You must.

My mouth had never been at its happiest until it had this pizza. I should rephrase that. My TASTEBUDS had never been at their happiest until they had this pizza. {Nothing gets better than a sweet kiss from my hubby.}

The tricky part though is that the crust is really what makes this pizza come to life. Which means you have to make the crust. Which means you have to have some time on your hands.

But it's soooo worth it.

The Stuff: {Crust}

1 1/8 cups warm water
3 tsp active dry yeast
1 1/2 tbsp honey
1 1/2 tbsp olive oil
3 cups flour
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
5 tbsp unsalted butter
1 garlic clove, minced
2 tbsp Parmesan cheese

The Doing: {Crust}

{I did all of this in my Kitchen Aid, but you can do it the old fashioned way also.} In mixer bowl, combine water, yeast, honey and olive oil. Stir a bit and let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder and dried basil. Let mix, dough will be sticky. Continue adding remaining 1/2 cup of flour until the dough comes together, you may not need all of the remaining flour. Rub the bowl in olive oil and then turn the dough over in the bowl to coat. Cover with a towel and let rise for about 1 1/2 hours.

Once dough has risen, punch down and turn out on a flour surface. Use a rolling pin to make your desired shape and place on baking pan {cookie sheet, pizza stone...whatever tickles your fancy}. Place the towel back over the rolled out dough and let rise for another 10 minutes. Melt butter, and mix with garlic and Parmesan cheese. When dough has finished rising, spread the butter mixture all over, including the edges. Then add all your delicious toppings!

The Stuff: {Pizza}

2 tsp olive oil
1/2 small onion, finely chopped
1 garlic clove, minced
6 oz fresh spinach
1 {14 oz} can of artichoke hearts
2/3 cup cottage cheese
8 oz mozzarella cheese
4 oz Parmesan cheese
1/2 tsp salt
1/2 tsp pepper

The Doing: {Pizza}

Preheat oven to 375.

Drain artichokes and press with a paper towel to reduce some of the moisture. Place in a food processor and finely chop. Place in bowl and add cottage cheese.

In a large skillet, heat olive oil over medium heat. Add onion, and some salt and cook until soft. Add in garlic and spinach, tossing until spinach is wilted. Add spinach mixture to bowl with artichokes and cottage cheese, add salt, pepper, half of the Parmesan cheese and half of the mozzarella cheese. Stir.

Cover the pizza dough with the spinach artichoke mixture evenly. Top with remaining mozzarella and Parmesan. And then add more mozzarella like we did. Because cheese is pretty much the bomb.

Bake for about 20 minutes, until everything is bubbly and awesome looking!

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