Spinach Artichoke Pizza

Wednesday, May 28, 2008

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.

Main Meal

2 comments »

17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

#
1

Lauren — January 7, 2011 at 1:13 pm

I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
#
2

Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

What a great recipe Katie!
#
3

Daisy — January 7, 2011 at 3:02 pm

I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
#
4

Erica — January 7, 2011 at 3:29 pm

This comment has been removed by the author.
#
5

Jennifer — January 7, 2011 at 3:29 pm

I am a huge mushroom lover. This recipe sounds wonderful!
#
6

In and Around Town — January 7, 2011 at 3:33 pm

I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
#
7

Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
#
8

Smitten Sugar — January 7, 2011 at 5:05 pm

I am definitely not a mushroom lover but this recipe looks amazing!
#
9

Megan — January 7, 2011 at 5:48 pm

Katie can make these for me anytime! Great recipe and great guest post!
#
10

Josie — January 7, 2011 at 7:00 pm

OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
#
11

Melissa — January 7, 2011 at 8:28 pm

I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
#
12

kitchenmisfit — January 7, 2011 at 11:58 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
#
13

kitchenmisfit — January 7, 2011 at 11:59 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
#
14

The Small Boston Kitchen — January 8, 2011 at 4:28 pm

Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
#
15

Maris (In Good Taste) — January 8, 2011 at 7:34 pm

Aren’t portobello mushrooms the best? So many different things you can do with them!
#
16

John at BOS — January 9, 2011 at 2:14 am

What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
#
17

Kerstin — January 10, 2011 at 5:03 am

What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂