Instructions

• Make the garlic oil: heat a small skillet over medium heat, add 1/4 cup olive oil and 3 cloves minced garlic, and cook 1–2 minutes until fragrant (do not let the garlic brown). Remove from heat and stir in 1 tablespoon fresh lemon juice, 1 teaspoon dried basil, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Set aside.
• Preheat the broiler and skillet: place an oven rack directly under the broiler and preheat the broiler to its highest setting. Put a cast iron skillet on a stovetop burner and heat on high for about 10 minutes (reduce heat if it begins to smoke heavily)—the skillet should be very hot.
• Prepare the dough: after the dough has risen (if applicable), punch it down and place it on a lightly floured surface. Divide the 1 pound dough evenly in half (or into thirds if using a smaller skillet). Roll each portion into a round just slightly larger than your skillet. Place each rolled dough round on a large piece of parchment paper.
• Prepare the toppings: squeeze any excess liquid from the thawed, drained 1-ounce package frozen spinach. Drain the marinated artichoke hearts (2 cups). Slice or grate the 4 ounces fresh mozzarella if needed. Break 2–4 ounces blue cheese into chunks.
• Assemble the pizzas: brush half of the prepared garlic oil over each dough round. Divide and distribute the squeezed spinach evenly between the pizzas. Top each with the mozzarella, then the drained artichoke hearts, then the blue cheese chunks, and finally sprinkle 2 tablespoons pine nuts over the top.
• Cook the first pizza on the stovetop and under the broiler: when the skillet is very hot, carefully lift the parchment with the assembled pizza and place it (parchment and all) into the hot skillet. Let it cook on the stovetop for no longer than 25 seconds. Turn the stovetop heat off, then transfer the skillet immediately to the oven under the broiler. Broil 1 minute, rotate the skillet 180 degrees, and broil 1 more minute—watch closely to avoid burning. Remove the skillet from the oven and transfer the pizza to the stovetop; carefully slide the pizza off the parchment.
• Repeat step 6 with the second pizza.
• Finish and serve: top both pizzas with 2 tablespoons fresh basil, let rest 2–5 minutes, then slice and serve.
• (Optional oven-only method) To bake instead of using the skillet/broiler: preheat the oven to 350°F, assemble pizzas on parchment, bake 25–30 minutes, remove, top with fresh basil, let sit 5 minutes, then slice and serve.