A Glorious Slice
Creamy ricotta, sweet roasted red peppers, tender artichokes, and garlicky creamed spinach. Need we say more?
For the creamed spinach that tops this pie, you will need spinach, butter, grated Parmesan, heavy cream, minced garlic, and minced onion.
Begin by sweating the minced garlic and onion in a medium sauce pan with olive oil. Next, add the heavy cream and bring it to a simmer. Let the cream reduce until it coats the back of a spoon. Next, add the spinach into the thickened cream and let the spinach wilt. Add the butter and Parmesan at the very end, which will help thicken the creamed spinach.
The creamed spinach will be garlicky, light, and there will be a good amount of liquid surrounding the wilted leaves. Set the creamed spinach aside for later. (This can be made in advance, just reaheat in a pan before using.)
Roasted, Stuffed Artichokes
Take your oil marinated, long stemmed artichokes and hollow out the inner leaves with a spoon, making a cup-shape (as shown in the picture). Mix the scooped out leaves with toasted, seasoned breadcrumbs mixed with Parmesan cheese. Stuff the inside of the artichoke with a tablespoon of the breadcrumb mixture. Smooth the breadcrumbs all over the inside of the artichoke, making sure to get in between the crevices, using the back of a spoon.
Lay the artichoke on a roasting pan, drizzle with a bit of olive oil. Oven time!
Now That's a Choke
Roast the artichokes for 30–35 minutes in a 450 degree oven, until the outer leaves become slightly charred and the exterior is browned.
Roll out your dough. At Nonna's, they bake their rectangular grandma pie in a baking sheet, stretching the dough out then pressing it into the pan. Top the dough with a drizzling of olive oil, a sprinkling of Parmesan cheese, and the shredded mozzarella. Now, take your creamed spinach and spread it evenly in small clusters over the surface of the pie. Gently squeeze a bit of the cream and liquid out of the spinach before placing it on the pizza.
Spread the hunks of fresh fresh fior di latte over the surface of the pie. At Nonna's, they make their own fior di latte daily! (Read more about getting the most from your mozz at home.)
Bake and Score
Cook the pizza at the highest temperature your oven can reach. Bake the pizza until the crust is golden brown and the mozzarella melts into small pools.
Here, superstar pizzaiolo Jose Sanchez scores the pizza so he knows where to place the artichokes (you want one on each slice).
Spread the Leaves
Place one artichoke on each designated slice. Spread out the leaves of the artichoke so the artichoke forms a cup shape. Next comes the filling.
Stuff with Ricotta
Fill a piping bag with ricotta. (Don't have a piping bag? Simply cut the tip off the corner of a large plastic ziplock bag, and what do you know, you have a piping bag). Pipe the ricotta into the artichokes (as pictured).
Drape a couple slices of the marinated roasted red peppers over the stuffed artichoke. Grate Parmesan over the top of the pie. Now that is one glorious, picture-worthy pie.