Spinach Artichoke Bacon And Mushroom Pizza 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.

SPINACH, ARTICHOKE, BACON, AND MUSHROOM PIZZA

Steps:

• Preheat oven to 425 degrees.
• Use the olive oil to lightly grease the skillet or pizza pan you're using to bake your pizza.
• Spread the pizza dough onto the prepared pan and brush with olive oil.
• Top the olive oil with 2 cups of the shredded cheese.
• Top the cheese with the spinach, artichoke hearts, bacon, mushrooms and onion rings.
• Combine the remaining cup of cheese with the Parmesan cheese and sprinkle on top of the other ingredients.
• Bake for 12-15 minutes until the crust has turned a golden brown.
• Remove from the oven and let cool for a minute or two before slicing. If serving in a cast iron pan, slide the pizza out onto a cutting board, cut slices, and then return it to the skillet to serve.

SPINACH-ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

SPINACH AND MUSHROOM PIZZA

Steps:

• Heat the oil in a skillet.
• Add the mushrooms and garlic.
• Cook until just soft.
• Set aside.
• Top the crust with 1/2 of the cheese.
• Add the tomatoes, basil, spinach (squeeze out any excess moisture) and mushrooms.
• Top with the remaining cheese.
• Bake at 400 for 10 minutes (or until lightly browned).

SPINACH ARTICHOKE AND MUSHROOM ALFREDO PIZZA

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.

BACON AND ARTICHOKE HEARTS LAVASH FLATBREAD

Steps:

• Preheat the oven to 425 degrees F and line a sheet tray with parchment paper.
• Cook the bacon in a large saute pan over medium-high heat until it is golden and crispy, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces. Remove all but 1 tablespoon of the bacon grease and add the artichoke hearts. Cook over medium heat until they are golden brown, 3 to 4 minutes. Add the canola oil, then the garlic and chile flakes. Saute until the garlic is fragrant, another minute. Remove from the heat and set aside.
• Combine the ricotta, lemon zest, Parmesan, salt, pepper and 2 tablespoons lemon juice in a medium bowl and stir until smooth. Trim the lavash as necessary to fit on a sheet tray and spread the ricotta mixture in an even layer over the top. Top with artichokes and bacon and bake until the cheese is melted and the lavash has crisped at the edges, about 10 minutes.
• Toss the arugula with olive oil and the remaining tablespoon lemon juice and season with salt and pepper. Drizzle the flatbread with olive oil, then top with arugula and cut into slices.

SPINACH MUSHROOM & ARTICHOKE CASSEROLE

Steps:

• preheat oven to 350.
• grease 13x 9 x 2 pan.
• in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix.
• mix eggs w/nutmeg in small bowl, add to mix.
• Place in casserole dish, sprinkle w/breadcrumbs.
• sprinkle w/parm cheese, bake 45-50 minutes.

SPINACH ARTICHOKE ALFREDO PIZZA

Steps:

• Preheat oven to 425°.
• In a medium saucepan over low heat, stir together the cream, butter and cream cheese until fully melted.
• Stir in the parmesan cheese and garlic powder and pepper. Continue to cook and stir for 15 minutes. Allow to cool slightly.
• Spread the sauce over the pizza crust. You might have some left over for dipping depending on how saucy you like your pizza.
• Sprinkle sauce with chopped spinach, mozzarella, artichoke hearts and parmesan cheese. Add any additional toppings you desire, like bacon, mushroom, spices, etc.
• Bake for 15 minutes or until cheese begins to brown. Let sit 5 minutes before slicing.

SPINACH, BACON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
• Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
• With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
• Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
• Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

SPINACH FETA AND ARTICHOKE PIZZA

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.