1 baked Pizza Crust, or individual sized crust, Naan, or Flatbread*
1 cup of whole milk Ricotta Cheese
¼ cup of Grated Parmesan Cheese
1 cup of Marinated Artichoke Quarters, chopped
2 cloves of Garlic, finely minced
Cayenne Pepper/Salt/Cracked Black Pepper (to taste)
3 large Shallots, sliced into thin rings
2 tablespoons of Butter
4 cups Baby Spinach
1 Ripe "Hot House/Vine Ripened" Tomato or Grape Tomatoes, diced
In a bowl, mix the ricotta cheese, grated parmesan, chopped artichokes, and minced garlic. Season (to taste) with a few dashes of salt, cracked black pepper, and cayenne pepper powder. Set aside.
In a saute pan, melt the butter over medium heat. Once melted, add the shallots and cook until softened and just starting to turn golden.
Remove the shallots from the pan, leaving the melted butter in the pan and adjust the temperature to medium-low.
Add the baby spinach to the hot pan. Let it cook undisturbed 1-2 minutes before giving a brief stir. Remove the spinach from the pan when it has just wilted and is still a vibrant green.
On your baked crust, spread the ricotta-artichoke mixture. If making individual sized portions, use 1-2 tablespoons per crust.
Top with spinach and then the cooked shallots.
Sprinkle with a bit of grated parmesan and then place the pizza under your oven's broiler.
Broil for 2-3 minutes or until the shallots have begun to get brown and the cheese is bubbly.
Remove from the oven and top with diced tomatoes.