Spinach And Artichoke Tortilla Pizza Recipes

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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

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

SPINACH AND ARTICHOKE TORTILLA PIZZA



Spinach and Artichoke Tortilla Pizza image

A quick and light pizza that cooks up in no time. Using prepared spinach and artichoke dip is the key, or use your own.

Provided by DASKDS

Categories     Main Dish Recipes     Pizza Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 flour tortillas
1 cup spinach-artichoke dip
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped red onion
¼ cup chopped fresh tomato

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet.
  • Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 42.8 g, Cholesterol 38.9 mg, Fat 27.1 g, Fiber 2.5 g, Protein 15.3 g, SaturatedFat 8.6 g, Sodium 958.9 mg, Sugar 2.2 g

SPINACH ARTICHOKE PIZZA



Spinach Artichoke Pizza image

I was experimenting with spinach artichoke pizzas when I came up with this tempting one. It has wonderful ingredients and is often requested by friends and colleagues.-Martha Muellenberg, Vermillion, South Dakota

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 teaspoon sugar
4 teaspoons olive oil
3/4 teaspoon salt
1-3/4 to 2 cups all-purpose flour
TOPPINGS:
1 cup Alfredo sauce
3 cups fresh baby spinach
1 cup shredded part-skim mozzarella cheese
3/4 cup crumbled feta cheese
1/2 cup shredded Parmesan cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
1/2 teaspoon dried oregano

Steps:

  • In a large bowl, dissolve yeast in warm water; stir in sugar. Let stand for 5-10 minutes. Add oil, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan. Punch down dough. Roll out to fit prepared pan., Spread with Alfredo sauce. Layer with the spinach and cheeses. Sprinkle with artichokes and dried oregano. Bake at 400° for 18-22 minutes or until crust is lightly browned.

Nutrition Facts : Calories 351 calories, Fat 15g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 873mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.

SPINACH AND ARTICHOKE TORTILLA PIZZA



Spinach and Artichoke Tortilla Pizza image

A quick and light pizza that cooks up in no time. Using prepared spinach and artichoke dip is the key, or use your own.

Provided by DASKDS

Categories     Pizza

Time 25m

Yield 4

Number Of Ingredients 6

4 flour tortillas
1 cup spinach-artichoke dip
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped red onion
¼ cup chopped fresh tomato

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet.
  • Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 42.8 g, Cholesterol 38.9 mg, Fat 27.1 g, Fiber 2.5 g, Protein 15.3 g, SaturatedFat 8.6 g, Sodium 958.9 mg, Sugar 2.2 g

ARTICHOKE-AND-SPINACH SKILLET PIZZA



Artichoke-and-Spinach Skillet Pizza image

For pizza-oven-quality crust, be sure to get the skillet ripping hot.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 50m

Number Of Ingredients 9

1/2 cup ricotta
1/4 cup shredded mozzarella
1/2 teaspoon minced garlic (from 1 small clove)
1 1/2 teaspoons extra-virgin olive oil, plus more for pan and drizzling
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
1 pound store-bought pizza dough or Quick Basic Pizza Dough
1 can (13.5 ounces) artichoke-heart quarters, drained
1 cup packed baby-spinach leaves

Steps:

  • Preheat oven to 500 degrees, with a 10-inch heatproof skillet (preferably cast iron) on rack in lower third. Once oven reaches temperature, let skillet continue to heat 15 minutes. Meanwhile, stir together cheeses, garlic, oil, 1/2 teaspoon salt, and a pinch of pepper.
  • On a lightly floured baking sheet, stretch dough to a 12-inch round. Remove skillet from oven and brush with an oiled paper towel. Carefully press dough into skillet, pushing up at edges to form a crust. Bake until bubbles form, 2 minutes. Remove from oven; top with cheese mixture, artichokes, and spinach, then drizzle with oil and season with salt and pepper. Bake pizza until bubbling and crisp on bottom, about 12 minutes more. Let cool slightly, then slice and serve.

SPINACH ARTICHOKE DIP RECIPE BY TASTY



Spinach Artichoke Dip Recipe by Tasty image

Here's what you need: whipped cream cheese, Classico 4-cheese Alfredo sauce, onion powder, garlic, grated parmesan cheese, shredded italian cheese blend, shredded mozzarella cheese, frozen spinach, artichoke heart

Provided by Jami Kester

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 9

12 oz whipped cream cheese, container
1 jar Classico 4-cheese Alfredo sauce
2 tablespoons onion powder
2 tablespoons garlic, from a jar, minced
½ cup grated parmesan cheese
2 cups shredded italian cheese blend
1 cup shredded mozzarella cheese
1 box frozen spinach, thawed and squeezed dry
1 can artichoke heart, quartered, drained and chopped

Steps:

  • Lightly spray an 8 x 8 (20 x 20) baking dish with cooking spray. Heat oven to 375°F.
  • In a large bowl, warm the cream cheese in the microwave for 30 seconds. Pour in Alfredo sauce and whisk until well combined.
  • Add spices and Parmesan cheese; whisk again. Fold in both types of shredded cheese, then add spinach and artichoke hearts. Mix until thoroughly combined.
  • Pour into the prepared dish; sprinkle with additional grated Parmesan cheese. Bake for 30 minutes, until lightly browned and bubbly.
  • Serve with tortilla chips.

SPINACH AND ARTICHOKE QUESADILLAS RECIPE BY TASTY



Spinach And Artichoke Quesadillas Recipe by Tasty image

Your favorite savory dip meets your favorite cheesy Mexican dish in this quick and easy mashup. Whether you're craving a hearty snack or putting together a last-minute appetizer, these spinach and artichoke quesadillas come together in under 30 minutes for a delicious dish anytime.

Provided by Betsy Carter

Categories     Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 cups cream cheese, softened
½ cup sour cream
3 cups shredded mozzarella cheese, divided
½ cup parmesan cheese, grated
4 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 packages frozen spinach, thawed and drained
2 cans artichoke heart, drained and chopped
4 large flour tortillas

Steps:

  • In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts.
  • Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle ¼ cup (25 G) of mozzarella over half of the tortilla. Top with ¼ of the spinach artichoke dip, spreading evenly. Sprinkle with another ¼ cup of the mozzarella. Fold the empty side of the tortilla over the side with the cheese. Flip and cook for 1-2 minutes, or until the cheese is melted. Remove the quesadilla from the pan and slice into 4 wedges. Repeat with the remaining ingredients.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 46 grams, Fat 80 grams, Fiber 4 grams, Protein 46 grams, Sugar 10 grams

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