2 balls of your favorite pizza dough (homemade or store-bought)
1 bunch of leeks, sliced and rinsed and dried
1 tablespoon olive oil
2 cups part-skim shredded mozzarella cheese
½ cup low-fat sour cream
¼ cup grated parmesan cheese
¼ teaspoon ground black pepper
2 garlic cloves, minced
1 14-ounce can artichoke hearts, drained and chopped
1 8-ounce block low-fat cream cheese, softened
1 10-ounce package frozen spinach, thawed, drained and squeezed dry
Instructions
Preheat oven to 450 with pizza stone inside.
Heat olive oil in non-stick skillet over medium heat. Add leeks. Saute for about 5 minutes or until softened. Remove from heat and cool slightly.
Mix together 1 cup mozzarella cheese, leeks and rest of ingredients in a bowl. Roll out 1 ball of pizza dough. Carefully transfer dough to pizza stone. Spread half of mixture on dough. Top with ½ cup mozzarella cheese. Bake for 13 minutes. Repeat with 2nd ball of dough.
Notes
This recipe makes 2 pizzas.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/05/spinach-artichoke-pizza/