Creamy Spinach Artichoke Pizza Recipe 485

SPINACH AND ARTICHOKE PIZZA

Spinach and Artichoke Pizza image

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

Ingredients

1-1/2 to 1-3/4 cups white whole wheat flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon each dried basil, oregano and parsley flakes
3/4 cup beer or nonalcoholic beer
TOPPINGS:
1-1/2 teaspoons olive oil
1 garlic clove, minced
2 cups shredded Italian cheese blend
2 cups fresh baby spinach
1 can (14 ounces) water-packed quartered artichoke hearts, drained and coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
2 tablespoons thinly sliced fresh basil

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

THE BEST SPINACH ARTICHOKE DIP

The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

CREAMY SPINACH ARTICHOKE PIZZA RECIPE - (4.8/5)

Creamy Spinach Artichoke Pizza Recipe - (4.8/5) image

Provided by á-25010

Number Of Ingredients 19

Ingredients

Ingredients
DOUGH
2 cups all-purpose flour $0.30
1 tsp salt $0.05
1/8 tsp instant or bread machine yeast $0.02
1 Tbsp olive oil $0.16
3/4 to 1 cup water $0.00
CREAMY SPINACH SAUCE
1/2 lb. frozen chopped spinach $0.85
1 Tbsp butter $0.10
1 clove garlic $0.08
4 oz. cream cheese $1.00
1/2 cup milk $0.19
1/4 tsp salt $0.02
PIZZA
1 Tbsp vegetable oil $0.02
1/2 15oz. can artichoke hearts $1.30
Pinch red pepper flakes (optional) $0.05
1 cup shredded mozzarella $1.00

Steps:

Instructions 1.Begin the dough the night before. In a large bowl stir together the flour, salt, and yeast. Combine the olive oil and ¾ 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. 2.The next day let the spinach thaw and then squeeze out as much moisture as possible. Preheat the oven to 450 degrees and pour 1 Tbsp of vegetable oil into a 10 or 12-inch cast iron skillet. Spread the oil around the skillet, including up the side walls. 3.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. 4.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. 5.Spread the creamy spinach sauce over the dough, covering from edge to edge. Drain the artichoke hearts, give them a rough chop, then sprinkle over the creamy spinach sauce. Add a pinch of red pepper flakes, if desired. Finally, top the pizza with the shredded mozzarella. 6.Bake the pizza in the fully preheated oven for 20-25 minutes, or until the edges are sizzling and the top is golden brown. Remove the pizza from the oven and slide a butter knife around the edges to loosen any melted cheese. Either slide the whole pizza onto a cutting board or carefully slice the pizza in the pan. Cut into six slices and serve.

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