This restaurant-level pizza will spice up your boring weeknight dinners:
1/2 cup canned artichoke hearts, drained, patted dry, and chopped1/8 to 1/4 tsp. crushed red pepperPreheat oven to 425°F. Lightly coat a baking sheet with cooking spray. For the Romesco sauce, in a food processor combine the next five ingredients . Pulse until almonds are finely chopped. Add roasted red peppers, vinegar, 1 Tbsp. of the olive oil, the honey, salt, and black pepper; process until nearly smooth. Set Romesco sauce aside.
On a lightly floured surface, roll out pizza dough to a 12-inch round, letting dough rest as needed. Transfer round to the prepared baking sheet; brush with the remaining 1 Tbsp. olive oil. Bake 8 to 10 minutes or until crust is set and starts to brown. Spread Romesco sauce over crust. Top with spinach, artichoke hearts, and goat cheese. Bake about 5 minutes more or until crust is browned and toppings are heated through. Sprinkle with Parmesan and crushed red pepper. Cut into wedges.
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