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.

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2 Responses to “Crockpot beef and peppers”

  1. #
    1
    Joelen — February 24, 2009 at 3:50 pm

    Wow – this looks awesome!

  2. #
    2
    Alli — November 14, 2010 at 1:06 am

    ingredients are on the grocery list for this week! We can’t wait to try this recipe!!

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