Rolled out and stretched onto a sheet pan, a 1-pound ball of dough makes the perfect thin crust pizza. Here’s a recent favorite: a super simple white pizza topped with garlicky baby spinach, marinated artichoke hearts from a jar, and lots of mozzarella cheese. You can make the dough yourself (use half of this recipe) or buy a 1-pound ball of it at the grocery store. I usually get one of the bagged, refrigerated pizza doughs at Trader Joe’s, which come in plain, whole wheat, and herbed varieties. Use one pound of dough for a thin-crust pizza, or double up for a thicker, breadier version if that’s your thing! If your artichoke hearts seem like they’d be a large mouthful, cut them into smaller, more bite-sized pieces. Smaller pieces tend to be better for this pizza. Generously flour a pastry board, then turn the dough out onto the board. Use a rolling pin to roll the dough into a large rectangle. Drizzle 1 tablespoon of the olive oil onto the dough. Use a pastry brush or your fingers to gently spread the oil all over the dough, taking care not to create any tears. Sprinkle the Italian seasoning evenly over the dough.
