Fresh spinach, artichoke hearts, and a healthy dose of garlic counterbalance the creamy white sauce, which is made from a judicious amount of rosemary, olive oil, and onions. Three kinds of cheese send this one over the edge. Remember to halve the ingredients if you’re only making one regular crust pizza as opposed to two very thin crust pizzas. This recipe is scaled to make 12 regular crust pizza

2 cups warm water
1 Tbsp yeast (or 1 package)
1 Tbsp sugar
2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour
1 tsp salt
2 Tbsp olive oil
8 oz each Mozarella, Fontina, and ParmesanoReggiano Cheese
2 cans artichoke hearts
1 very large vidalia onion, very thinly sliced
1tsp fresh rosemary
3 cloves garlic, minced
olive oil
8 oz fresh baby spinach

Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment paper or oil a stonewear pizza pan.

In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit 5 minutes.

Add the rest of the ingredients and beat at high speed for 3 minutes. Spread batter onto prepared pan/s to make one regular crust or two thin crust 12″ pizzas.

Bake for ten to fifteen minutes, or until crust is slightly puffed and light brown.

Meanwhile, in a pan, saute the onions, half of the artichoke hearts, garlic, and rosemary, until the onions are very soft. Process in a blender or food processor until smooth.

Grate and mix the three kinds of cheese. Pour the onion white sauce mixture on to the pizza, and cook for 5 more minutes.

Cut the remaining artichoke hearts into quarters and coat the baby spinach with a VERY light coating of oil — this will help wilt it in the oven.

Open the oven and spread the artichike hearts and spinach evenly over the pizza. Top with the cheese and bake until the cheese is melted, about 5-10 minutes.