Spinach and Artichoke Pizzas Recipe

Set a pizza stone on the bottom of the oven.

Preheat the oven to 500 degrees F.

Dust a baking sheet with flour.

Shape each piece of pizza dough into a disk, transfer to the baking sheet, and dust with flour.

Cover loosely with plastic wrap and let rise at room temperature for 25 minutes.

In a large skillet, heat 2 tablespoons of olive oil.

Add the onions, cover, and cook over moderate heat, stirring occasionally, for about 10 minutes until lightly browned.

Transfer to a bowl.

Add the artichoke hearts and rosemary to the skillet and heat through.

Season with salt and pepper, and add to the onions.

Heat the remaining 1 tablespoon of olive oil in the skillet.

Add the spinach and cook over moderate heat, stirring, for about 2 minutes until heated through.

Season with salt and pepper.

For each pizza, on a lightly floured surface, roll 1 disk of dough into a 9-inch round.

Flour a pizza peel and slide the dough onto it.

Spread one-fourth of the spinach and artichoke hearts on the dough

Top with ¼ of the fontina cheese and 1 tablespoon of the pecorino cheese.

Bake on the stone for about 6 minutes, or until crisp and bubbling.

Cut into wedges and serve.