Pizza de espinacas y alcachofas

I wasn't expecting the smoky gouda to come through this strong, but it's a welcome surprise against the sweet fontina. The spinach and artichokes hold up well too, not soggy at all. This is my new go-to when I want something richer than a plain cheese pie.

The smoky gouda really comes through on the crust, and the artichokes add a nice bite instead of getting lost like they do in most dips. I baked it straight from the freezer and the bottom still got crisp without a skillet, which surprised me.

The sweet fontina melts into this buttery, rich layer that somehow doesn’t feel greasy, and the spinach stays fresh instead of turning into a soggy mess. I’ve reheated a slice the next day and it held up way better than most delivery pies.