Chicken And Spinach Dip Pizza Recipes

SPICY CHICKEN AND SPINACH PIZZA

Steps:

• Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough on cookie sheet; press to form 14x12-inch rectangle. Bake 6 minutes.
• Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels.
• In small bowl, mix chicken and Sriracha sauce. In another small bowl, mix ranch dressing and garlic powder. Spread ranch dressing mixture evenly over partially baked pizza crust. Sprinkle spinach over ranch dressing mixture; top with Sriracha chicken. Sprinkle with cheese.
• Bake 8 to 12 minutes or until cheese is melted and crust is golden brown.

CHICKEN AND SPINACH PIZZA WITH GARLIC WHITE SAUCE

Steps:

• Preheat oven to 450°.
• Melt 3 tablespoons butter in a saute pan over medium-low heat. Add garlic. Cook 30 seconds and add cream and parmesan. Continue cooking over medium-low heat until reduced and thickened. Salt to taste. Remove from heat and set aside.
• Take your pizza dough and let it rise for 30 minutes. Press out onto a large pizza pan, and poke holes in the crust with a fork.
• Pre-bake crust for approximately 10 minutes, or until it starts to get a lightly golden brown color on top.
• Remove from the oven and top pizza with white sauce, mozzarella/provolone cheese, chicken, spinach, and parmesan cheese.
• Bake an additional 10-20 minutes, or until crust is completely cooked and the cheese is melted and bubbly.
• Brush crust with the garlic butter mixture and enjoy!

CHICKEN AND SPINACH DIP PIZZA

Steps:

• Heat oven to 400°F. Sprinkle cornmeal on 12-inch square pizza stone. Unroll dough on pizza stone. Starting at center, press out dough with hands to 12-inch square, forming 1/2-inch rim. Bake 8 minutes.
• Spread spinach dip over partially baked crust. Top with chicken, tomato and mushrooms. Sprinkle with cheese.
• Bake 12 to 15 minutes longer or until crust is golden brown and cheese is melted.

CHICKEN AND SPINACH PIZZA RECIPE

Steps:

• The first step is to use a pizza pan, a baking sheet, or a large circle, pat the dough, making sure that the corners are thicker than the middle part. Next, put the pan in the preheated oven at 475 degrees F.
• I like making my Alfredo at home; for that, you need to use a middle-sized pan. First, melt some butter in the pan on medium to low flame. Then, add Flour and whisk it till it is cooked. Next, gradually add milk to it, stir it continuously, so no food lumps are made. Then, add Heavy Cream and keep whisking it. Finally, add Salt and Pepper as per your taste and a ¼ tsp. of Nutmeg.
• Bring the sauce to boil (for about 3 minutes), and the sauce will be thickened. Add Parmesan to the sauce and other seasonings if required. Take off the flame and keep it aside.
• Pour and spread the sauce on the Pizza Dough evenly; just make sure to leave about 1 inch from the corners.
• Use a mixing bowl, put shredded Chicken, Garlic, Lemon Juice, and Spinach. Mix it well. Spread it on the Pizza Dough, sprinkle some Mozzarella Cheese on top, and add some red flakes, if you like.
• Bake the Pizza for about 10-15 minutes till the crust is golden brown and the Cheese is gooey and bubbly.

SPINACH AND ARTICHOKE DIP HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the spinach on a medium heat until it is slightly wilted, then add the artichoke.
• Stir in the garlic powder and cream cheese, and cook for a minute or two.
• Sprinkle over the mozzarella and stir until melted.
• Allow to cool to the touch and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

SPINACH DIP MOZZARELLA PIZZA

Steps:

• Preheat oven to 425 degrees.
• Place prepared crust on pizza pan.
• Spread spinach dip over entire crust.
• Sprinkle with water chestnuts if the spinach dip does not already contain them.
• If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
• Sprinkle with Mozzarella cheese.
• Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
• Cool a few minutes before cutting.
• Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.

BAKED SPINACH AND CHICKEN DIP

Steps:

• Preheat oven to 375ºF.
• In a microwave safe medium bowl, add cream cheese and Ranch dressing. Microwave on high for 30 seconds or until cream cheese is soft. Stir to combine.
• Add spinach (squeezed dry) and parmesan cheese. Mix well.
• Add chicken and stir gently to combine.
• Transfer mixture to a baking dish (at least 6 cups).
• Bake for 20 minutes or until bubbly and golden brown. The internal temperature of the cooked dip should be 165ºF.
• Serve with crackers, bread or veggie sticks.
• Tip: If you like it spicy, substitute Hidden Valley® Farmhouse Originals Southwest Chipotle Dressing in place of the Ranch Dressing and add diced pickled jalapenos.
• For a fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full calorie Ranch.
• Make Ahead: Prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.

CHICKEN AND VEGGIE PIZZA

Steps:

• Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
• In medium bowl, stir Bisquick mix, hot water and 1/4 cup of the spinach dip with fork until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 minutes.
• Spread remaining 1/2 cup spinach dip over partially baked crust. Sprinkle with chicken, tomato and mushrooms. Sprinkle with cheese.
• Bake 12 to 15 minutes or until crust is brown and cheese is melted.

TWO-INGREDIENT DOUGH TERIYAKI CHICKEN FLATBREADS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray and set aside.
• Mix flour and yogurt in a bowl; dough will be crumbly. Transfer dough to a lightly-floured work surface. Knead dough until smooth, 5 to 7 minutes, adding more flour if too sticky. Cut dough in half and form into balls.
• Flatten each dough ball with the palm of your hand, stretching and pulling until it is 1/4 inch thick (very thin). You also can roll out the dough with a rolling pin if that's easier for you. Shape the dough into two long ovals.
• Transfer the dough to the prepared baking sheet, prick using the tines of a fork, and brush with 1 tablespoon olive oil.
• Bake in the preheated oven for 3 minutes. Remove and leave the oven on.
• Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat; add onion slices, and cook for 3 minutes.
• Spread the crusts with the teriyaki sauce leaving a 1/2-inch border all around the edges. Top with the chicken, onions, and mozzarella cheese.
• Return to the oven and bake until the crusts and toppings are browned to your liking, 9 to 11 minutes.
• Remove from the oven and garnish with cilantro. Slice and serve immediately.

ARTICHOKE & SPINACH DIP PIZZA

Steps:

• Preheat oven to 450°. Place crust on an ungreased pizza pan; brush with oil. Spread spinach dip over top. Sprinkle with cheese, artichokes, tomatoes and onion. , Bake until cheese is melted and edges are lightly browned, 8-10 minutes. Cut into 24 pieces.