Deep Dish Skillet Pizza with Artichokes and Kale
1 Tablespoon olive oil
one small bunch kale leaves coarsely chopped
3 garlic cloves, chopped
1/2 c. ricotta
1 1/2 oz. Parmesan, grated (about 1/3 c.)
1 Tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes, or more to taste
Freshly ground black pepper
1 1/2 Tablespoon corn meal
1 lb. store-bought pizza dough, at room temperature (I used Artisan pizza dough, from the freezer section at HEB)
6 oz. Mozarella cheese grated (1 1/2 cu1 (14-oz.) can artichoke hearts, drained and quartered
14 oz. marinated artichoke hearts, drained and coarsely choppedred
Fresh basil leaves
Heat oven to 450 degrees.Heat oil in a 10″ skillet over medium heat. Add kale and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate and set aside. Cool skillet slightly and wipe clean.
Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12″ round. Carefully press dough into the bottom and up the sides of the skillet.
Top dough with ricotta mixture, spinach, grated Mozarella, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
Serve sprinkled with basil and cut into wedges.