Ham Spinach Artichoke Pizza Pie Food

SPINACH AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

HAM, SPINACH & ARTICHOKE PIZZA PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Wash the spinach, place in a colander in the sink, then pour over a kettleful of boiling water, to wilt the leaves. Drain well, pressing out as much water as possible, then roughly chop.
• Make up the bread mix following pack instructions, then divide in half. Roll out one half to a round about 35cm, then transfer to an oiled baking sheet. Thinly spread with tomato sauce to within 2cm of the edge, then season with salt and pepper. Drain and dry the artichoke hearts if they come from a can or jar, then thickly slice. Scatter over the tomato sauce with the spinach, then space about 8 dollops of crème fraîche on top, covering each with half a slice of ham. Sprinkle with grated cheese.
• Roll out the other half of the dough to the same size as the first one. Brush the edges of the dough with water and cover the round of dough and vegetables, pressing the edges to seal them. Make a slit in the centre of the dough with the point of a knife, then bake for 25-30 mins until golden and crisp. Cut into wedges and serve with a green salad.
• To prepare ahead: Make up the pizza pie and freeze, uncooked, on the baking sheet, then remove and wrap in foil when firm. To cook, return to the baking sheet and leave to defrost for 2 hrs, then cook as above. If you prefer to freeze it ready-cooked, simply defrost and reheat in the oven for 10 mins.

HAM & SPINACH FRITTATA

Steps:

• Preheat oven to 350. Spray an 8-inch pie dish with cooking spray.
• In a large bowl, beat eggs and egg substitute. Stir in spinach, ham, cheese, and roasted pepper.
• Pour into pie dish and bake for 20 minutes.
• Sprinkle parmesan cheese on top and bake until eggs are set, 10-20 minutes. Eggs are done when knife inserted in middle comes out clean.
• Allow to rest 10 minutes. Cut into 6 wedges.

SMOKEY SPINACH AND ARTICHOKE BLONDE PIZZA

Steps:

• Spinach Pizza
• Mix flour, salt, and instant yeast in a mixing bowl. Add warm water and mix well.
• Turn dough mixture out on to a floured surface, and knead until smooth and elastic, about 10-15 minutes.
• Put 2 tablespoons oil into the mixing bowl, and turn the bowl to coat with oil. Add the dough to the oiled bowl and turn it around so that all sides are covered with oil.
• Cover with a lid or plastic wrap and set aside in a warm spot to rise for 45 minutes.
• Meanwhile, mix the remaining 4 tablespoons of oil with the minced shallots, minced garlic, salt, anchovy paste and oregano, and mash until a uniform paste is achieved. Set aside.
• Squeeze the moisture out of the thawed chopped spinach. Measure out 1/2 cup of spinach for pizza, packing well into measuring cup. Reserve remaining spinach for another use.
• Drain artichoke hearts and remove any tough outer leaves. Chop into quarters or smaller.
• Preheat oven to 400 F and put rack at, or above, center.
• After dough has doubled in size, punch down and turn out to floured surface. Divide in half, and roll each half to fit your pans.
• Heap up a little dough around the edges.
• Set dough in pans aside in a warm spot, covered with a clean kitchen towel or a large piece of plastic wrap, to rest for 15 minutes.
• After resting, coat each dough with half of the shallot/garlic mixture.
• Top with the pieces of artichoke, and small bits of spinach, evenly distributing around pizza. The pizza will not be completely covered with topping -- you will still be able to see small areas of dough.
• Sprinkle the grated cheese over each pizza.
• Bake for 20-25 minutes, or until crust is browned and cheese is bubbly. You may want to rotate pizzas halfway through baking to prevent uneven cooking.

SPINACH ARTICHOKE PIZZA

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.

PESTO-ARTICHOKE PIZZA

Steps:

• PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half.
• Spread pesto on crust.
• Toss a thin coat of shredded cheese over the pesto.
• Then begin to layer vegetables.
• First spread spinach evenly.
• Then top with artichokes, followed by diced tomatoes.
• Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together).
• Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza.
• Bake according to pizza crust instructions.
• (usually 10 minutes).
• It's always a huge hit- and addictively delicious!

GRANNYS HAM AND ARTICHOKE CASSEROLE

Steps:

• Drain artichoke hearts.
• Combine soup,onion,sherry and garlic salt.
• Mix well.
• In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture.
• cover and bake for 25-30 minutes in a preheated 375 degree oven.
• One variation of this recipe that i leave out is to add 8 quatered hard boiled eggs to the pan before the soup mixture is poured on.
• I am not a big hard boiled egg fan so I omit it.
• She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven.
• When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.