Spinach Pesto Pizza with Artichokes and Roasted Red Peppers

Preheat oven to 450ºF, and move a rack to the lowest spot in your oven. Spray a sheet pan with nonstick cooking spray (or drizzle with olive oil), and sprinkle a big pinch of cornmeal over the oil. This will help keep the dough from sticking to the pan, and adds an extra crunchy texture to the bottom of the crust.

Using your hands or a rolling pin, roll out the pizza dough to your desired thickness. I usually go as thin as possible, about 1/4 inch. Transfer dough to the prepared pan, and put dough into the oven on the bottom rack. Cook for 6–10 minutes, or until just starting to brown on the bottom.

Remove par-baked dough from the oven, and spread pesto out to 1-inch from the edge. Add artichokes and roasted red peppers, and sprinkle on cheese. Put pizza back into the oven on the bottom rack, and bake for 10 minutes, or until golden brown and bubbly. Allow pizza to cool for a minute or two, then slice and enjoy!