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1
Crust: Add warm water, yeast, salt, and oil to stand mixer.
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2
Mix well.
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3
Add kneading attachment to mixer and add flour to the bowl.
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4
Turn the mixer on low until flour is incorporated.
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5
Increase mixer speed to medium for 10-15 minutes.
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6
When dough is ready, the sides of the bowl will be clean.
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7
Put the dough into a large, greased bowl and let it proof until doubled in size.
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8
Sauce: Put 1 tablespoon of olive oil into a preheated sauce pan.
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9
Add onions and a little kosher salt.
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10
Saute for about 5 minutes, then add garlic.
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11
Continue to saute until onions are very soft and starting to caramelize.
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12
Add the other tablespoon of oil and the tablespoon of flour.
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13
Cook for 2-3 minutes.
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14
Add milk while whisking constantly.
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15
Turn heat to high and bring to a boil, then immediately reduce to a simmer.
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16
Season with nutmeg, salt and pepper.
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17
Continue to simmer until dough is ready.
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18
Preheat oven to the highest possible temperature (usually around 550F).
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19
Spread a pizza stone with cornmeal.
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20
Turn the dough out onto the stone and stretch it to fit the size of the stone.
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21
Pre-bake it until it just starts to lightly brown.
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22
Remove dough from oven and top with sauce, Parmesan, spinach, artichokes, and Mozzerella cheese.
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23
Return to oven and bake until cheese is melted and pizza is browned around the edges.
