Always check the labels of the products you use.
Method
- 1
Heat the oven. Crust: Weigh your flour; or spoon it into a cup and level the top. Blend plus work all of the ingredients to make a smooth, flexible dough. Cover the dough plus let it rise at room temperature for 30 minutes. Heat the oven to 230°C. Set it upon one lower rack; for baking without one stone, see "tips," below if you're using a baking stone. Share the dough in half, plus pat every half in a 12" circle. Move the crusts to parchment, plus let them rest for around 20 minutes. Filling: Slowly beat the cream cheese till there are no lumps left. Blend in the sour cream, Pizza Seasoning, and garlic, next the artichoke hearts, spinach, and Parmesan. Move the crusts on their parchment in order to the baking stone, plus bake for 5 minutes; you will probably need to bake them one after another, so keep this second one covered while the first one bakes. Take out the crusts off oven. Spread half the topping onto every pizza, and scatter with the mozzarella. Cook the pizzas for an extra 15 minutes, till their crust is amber and the topping is bubbly. Take it out of the oven, and offer hot. The dough can be ready ahead of time, and left to rise in the fridge for 4 hours, or up to overnight. Put the crusts on gently greased or paper-lined baking sheets if you do not have a baking stone. Bake them first on a lower rack; next, once you have added the topping, on an upper rack.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Source of protein: 3.6 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 1.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 97 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 332 kcal |
| Protein | 11.8 g |
| Carbohydrate | 36.2 g |
| of which sugars | 1.4 g |
| of which free sugars | 0 g |
| Fat | 15.8 g |
| of which saturates | 8.1 g |
| Fibre | 3 g |
| Salt | 1.49 g |
Protein per 100 kcal
3.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
