Gimme Pizza...P I Z Z A

Well, I’m just a day late on National Pizza Day. But, I’m typically always running 15 minutes behind, so we’ll just call this true Holly form/fashion.

There are so many days dedicated to specific foods, who can even keep up? I honestly, can’t. But I’m here for the celebration of all of the foods and pizza absolutely deserves its day. Lately, my recipes have been a bit of a surprise, going for more of a fridge foraging - a term chef Amanda Frederickson uses quite often to describe searching or hunting for items already in your fridge and pantry and creating recipes out of what you’ve got. I’m a fan of no waste, and this recipe fueled my creativity and also didn’t hurt the wallet.

I also love the freedom that a pizza brings. Top it any way to your heart’s desire and it’s perfect because it’s yours. But I will tell you that I am madly in love with this sauce, to say the least. My pizza toppings highlight the artichokes, and I feel that a creamy white sauce partners best to showcase the flavors of it and the spinach. Enter, the spinach bechamel.

What’s a bechamel? In its purest form, it is a mixture or a roux, of butter and flour with a bit of extra spices that have been cooked together. The result is a silky cream sauce that can be used on its own or as the base for countless other sauces. I don’t think I could have been happier with how this turned out. The recipe is below and I can’t wait to see how you love it!

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Spinach Bechamel, Cheese, and Artichoke Pizza

Yield: 8 slices

Author: Golden Roots Nashville

Prep time: 20 MinCook time: 13 MinTotal time: 33 Min

Ingredients

Spinach Bechamel

• 1 Tbsp olive oil
• 8 oz fresh spinach, divided
• 2 Tbsp vegan butter
• 2 Tbsp gluten-free flour
• 2 Tbsp arrowroot flour
• 1 tsp onion powder
• 3/4 cup unsweetened, plain almond milk
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 cloves garlic, minced

Pizza

• 1 1/2 cup  almond milk mozzarella cheese
• 1/2 cup vegan parmesan cheese
• 8 canned artichoke hearts, drained well and quartered 
• Red pepper flakes (optional)

Directions

Spinach Bechamel

1. In a large saucepan, heat 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
2. In a small saucepan, melt vegan butter over medium heat. Whisk in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking, slowly stir in almond milk and increase temperature to medium-high heat. Continue to stir constantly and add in arrowroot flour, whisking until thickened. 
3. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach.

Pizza

1. Preheat oven to 450. (or follow package directions)
2. If frozen, remove from the freezer and let thaw for at least 20 minutes.
3. To assemble pizza, spread the spinach béchamel sauce evenly over pizza crust, leaving the rim uncoated.
4. Sprinkle chopped, fresh spinach over sauce followed by mozzarella and parmesan cheese and chopped artichokes.
5. Slide onto a pizza stone or baking sheet with lined with parchment paper. Bake 10 - 13 minutes or until crust is golden brown. 
6. Cut into slices and sprinkle with red pepper flakes.

Notes:

If there are leftovers, place in a covered container and place in the refrigerator.

Leftovers are good for up to 3 days.

Did you make this recipe?

Tag @goldenrootsnashville on instagram and hashtag it #cookingwithGRN

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