SPINACH AND ARTICHOKE PIZZA
My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 654mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
SMOKEY SPINACH AND ARTICHOKE BLONDE PIZZA
Blonde pizza is made without tomato sauce. This makes two large (10 x 15 inch rectangular, or 14-inch round) thin and crispy crust pizza. If a thicker crust is desired, use smaller pans and roll dough thicker. Most of the time is spent waiting for the dough to rise. Made for RSC #11.
Provided by Susiecat too
Categories Cheese
Time 1h20m
Yield 2 pizzas, 6 serving(s)
Number Of Ingredients 13
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.
SMOKY SPINACH ARTICHOKE DIP
Provided by Aarti Sequeira
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
- Chop the artichokes into bite-size chunks.
- In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
- Allow the dip to cool slightly before serving with tortilla chips.
- *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.
SPINACH ARTICHOKE AND MUSHROOM ALFREDO PIZZA
I fell in love with the alfredo artichoke pizza at Artichoke downtown and wanted to make a less expensive and less rich version at home since I like experimenting with tomato-free pizzas. I like using Recipe #453818 or Recipe #31072 to make little 8" crusts but I made a 12" version of the Sicilian dough with this pizza to have dinner ready for 2 days. I made some alfredo sauce with soymilk, dairy butter, and a packet of Simply Organic alfredo sauce mix and used that along with some fresh mushrooms and canned artichoke pieces that I rinsed. Just use whatever you have on hand or floats your boat, it'll be delicious no matter what! All the following measurements are completely approximate; it's more to give you an idea of what to use on your pizza to get this exquisite flavor that is a different kind of blonde/white pizza.
Provided by the80srule
Categories One Dish Meal
Time 25m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Spread alfredo sauce all over the pizza crust evenly to your liking.
- Run a bunch of spinach through a food processor to get a nice chopped consistency, about 2-3 cups worth, until you have enough to layer all the spinach over the alfredo sauce completely covering the pizza.
- Sprinkle a small amount of fresh parmesan cheese over the spinach layer.
- Top with artichokes and mushrooms all over.
- Sprinkle mozzarella cheese all over the mushrooms and artichokes.
- Top with fresh or dried oregano all over the entire pizza.
- Bake at 375F for 10-15 minutes or until the cheese has lightly browned.
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- Set a pizza stone on the bottom of the oven. Preheat the oven to 500°. Dust a baking sheet with flour. Shape each piece of pizza dough into a disk, transfer to the baking sheet and dust with flour. Cover loosely with plastic wrap and let rise at room temperature for 25 minutes.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, cover and cook over moderate heat, stirring occasionally, until lightly browned, about 10 minutes; transfer to a bowl. Add the artichoke hearts and rosemary to the skillet and heat through. Season with salt and pepper and add to the onions.
- Heat the remaining 1 tablespoon of olive oil in the skillet. Add the spinach and cook over moderate heat, stirring, until heated through, about 2 minutes. Season with salt and pepper.
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