Creamy Spinach Artichoke Pizza Recipe 485 Food
SPINACH FETA AND ARTICHOKE PIZZA
This pizza is so good! And what an added bonus to provide your body with power-foods like spinach, garlic, artichokes and tomatoes... packed with antioxidants and other excellent health benefits!
Provided by thepurpleturtle
Categories Cheese
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees, if using pizza stone, preheat on bottom rack for 1 hour.
- In a bowl, mix together the spinach, artichokes, garlic, onion, olives, parmesan and salt and pepper.
- Spread pizza sauce on prepared pizza dough.
- Evenly place the spinach mixture on the pizza and top with the sliced tomatoes.
- Sprinkle the feta and mozzarella on top.
- Bake for 15-20 minutes until done.
SPINACH ARTICHOKE PIZZA
This is like a spinach dip pizza for people who are eating lighter. A slice of this pizza and a nice salad and I am in heaven. I calculated this recipe to 4 points per slice.
Provided by Amber of AZ
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray cookie sheet or pizza pan with cooking spray.
- Combine spinach, artichoke hearts, mayonnaise, garlic, Parmesan cheese, and mustard in a medium bowl; mix until completely blended.
- Spread mixture over pizza shell and bake 20 to 25 minutes until lightly browned.
- Serve hot or at room temperature.
Nutrition Facts : Calories 50, Fat 0.9, SaturatedFat 0.2, Cholesterol 1.6, Sodium 235.5, Carbohydrate 9.5, Fiber 4.2, Sugar 2, Protein 3.3
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- In a medium bowl, combine the chicken, Boursin, onion, artichokes, spinach, garlic, and salt and pepper to taste. Set aside.
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4.9/5 (21)Total Time 12 hrs 25 minsEstimated Reading Time 7 minsCalories 794 per serving
- Begin the dough the night before. In a large bowl stir together the flour, salt, and yeast. Combine the olive oil and 3/4 cup water, then pour it into the bowl with the flour. Stir until a single (slightly wet and sticky) ball of dough forms with no dry flour left on the bottom of the bowl. Add one to two tablespoons more of water, if needed, to form a ball of dough. Loosely cover the dough and let it sit at room temperature for 12-18 hours.
- The next day let the spinach thaw and then squeeze out as much moisture as possible. Preheat the oven to 450ºF and pour 1 Tbsp of cooking oil into a 10 or 12-inch cast iron skillet. Spread the oil around the skillet, including up the side walls.
- To make the sauce, mince the garlic and add it to a small pot along with the butter. Sauté the butter and garlic for 1-2 minutes over medium-low heat, or until the garlic is soft and fragrant. Add the cream cheese, milk, and salt to the butter and garlic. Whisk and cook over medium-low heat until the cream cheese has melted into the milk and a thick sauce forms (3-5 minutes). Finally, stir the squeeze-dried spinach into the sauce, breaking up any clumps as you stir. Remove the sauce from the heat and set aside.
- Use the excess oil from the skillet to coat your hands, then scrape the fermented dough out of the bowl. Gently press and stretch the loose dough into the skillet until it evenly covers the bottom.
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