Spinach-Artichoke Pizzas with Salami

• While dough rests, roughly chop spinach. Roughly chop artichoke hearts. Dice tomato into 1⁄2-inch pieces; lightly season with salt and pepper. • Heat a large drizzle of oil in a large pan over medium heat. Add spinach and cook, stirring often, until just wilted, 1-2 minutes. Add artichoke hearts, Fry Seasoning, salt, and pepper; stir to combine. Cook until artichokes are warmed through, 30-60 seconds. • Stir in cream sauce base; cook, stirring often, until sauce has thickened and mostly reduced, 2-3 minutes more. Season with salt and pepper.

• Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough. • Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)

• Use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5 to 6 inches wide. • Evenly spread dough with spinach-artichoke sauce, leaving a 1-inch border. Sprinkle with mozzarella and diced salami. Drizzle or brush edges of dough with olive oil.

• Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)