Spinach Artichoke Pizza
I’m hosting Vindicate the Vegetable this week and plan on eating spinach almost every night. Luckily, hubby and I love spinach. Since starting this blog, I’ve made pizza with spinach, spinach balls, pasta with spinach, chicken stuffed with spinach, and another pasta with spinach.
To kick off the week, I decided to make the spinach-artichoke pizza. I got the idea when I saw this post in my Google reader. I figured it would be perfect for us because we love spinach-artichoke dip as much as anyone else. We love to try it at new restaurants that we go to.
I loosely followed Ashlee’s recipe and it turned out great. It definitely tasted very much like the dip. If you’re a fan of spinach-artichoke dip, definitely try this pizza!
Spinach-Artichoke Pizza1 pizza crust – I used Pillsbury
1 4oz. log of herbed goat cheese
1 red onion, sliced
1 Tbsp olive oil
2 cloves garlic, minced
10 oz. fresh spinach – I only had 6 oz
1 can of artichokes in water, chopped or quartered
¼ cup grated italian blend cheese – I used shredded sheep cheese
Tomatoes, chopped
Crushed red pepper flakes – I omitted
Preheat oven to 425 degrees.
Roll pizza dough out into sheet pan. Bake the crust for 10 minutes, or until almost cooked.
While crust cooks, heat 1 Tbsp olive oil with garlic. Add onions and caramelize over medium-high heat. Season with salt and pepper.
Add spinach to pan to wilt. 
Remove crust from the oven, and use a spatula to smear it all over.
Top with onions and spinach, artichokes, and finally cheese. Bake for 2-3 minutes, until cheese is melted. Remove, sprinkle with crushed red pepper flakes and tomatoes. 
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.
Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!
yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!
katie
katiescucina.blogspot.com
I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!
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Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.
Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!