SPINACH AND ARTICHOKE PIZZA
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
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
SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP
Steps:
- Preheat the oven to 375 degrees F.
- Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
- Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
- Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
- Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.
SPICY SAUTéED SPINACH
Provided by Alison Roman
Categories Side Sauté Vegetarian Quick & Easy Spinach Hot Pepper Green Onion/Scallion Chile Pepper Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.
SPICY SPINACH PIZZA
This pizza is one happy accident! A great twist on pizza. I had never heard of Kasseri cheese before so I was interested to try it. Glad I did! It has great flavor.
Provided by Janus Joy Miller @earth2joy
Categories Other Side Dishes
Number Of Ingredients 14
Steps:
- Brush the prepared pizza crust with olive oil, making sure to cover it completely. I used one that's already rolled out. Place it on a well oiled pizza stone (don't make my mistake of not oiling the stone!!)
- Pat the leafy vegetables completely dry after washing them. Chop everything coarsely, except the jalapeno and onions - you want those finely chopped. Put all the vegetables in a bowl, drizzle with olive oil, add pesto paste, salt & pepper, and toss well.
- Pile the vegetables onto the pizza crust (residual juice and all) and put in the oven. Turn the oven to 325. Don't pre-heat the oven. The reason is that with so many vegetables, you want them to dehydrate a little while not letting the pizza crust get overdone.
- Peek in on it about every 15 minutes, and spread out the vegetables toward the edges of the crust as they wilt. Scoot dry bits from the edges toward the middle. Again, the idea is to let the vegetables dehydrate while cooking.
- When the veggies look cooked and have lost some volume (about 30 minutes), spread them out toward the edges again, and lay whole or chopped anchovy fillets and cheese on top. Turn the oven up to 375 and bake until the cheese is melted and golden - maybe 10-15 minutes or so.
- Remove from oven, cut into slices and serve. Note: some people think they don't like anchovies - but it's the anchovies that make this really taste great. The briny saltiness with the cheese and vegetables is surprisingly good. If you think you don't like anchovies, try using high quality fresh anchovies from a gourmet market. I used a jar of anchovies in olive oil. You can also chop the anchovies if you don't want the taste of bigger chunks. I like anchovies, so enjoy getting a big piece in a bite. Another note on pizza crust - a thin crispy crust works best for this pizza because of the volume and softness of the vegetables and the lack of a lot of cheese. A softer, or regular crust might get mushy.
SPICY CHICKEN PIZZA RECIPE BY TASTY
Here's what you need: pizza sauce, Frank's Red Hot Original, olive oil, cornmeal, pizza dough, shredded mozzarella cheese, shredded chicken, bacon, fresh baby spinach, cherry tomato, red onion, ranch dressing
Provided by Tayo Ola
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450ºF (230ºC).
- In a small bowl, whisk together pizza sauce with Frank's Red Hot Original. Set aside.
- Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
- Press pizza dough into the pan so that it covers the whole surface evenly.
- Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
- Bake pizza for 14-16 minutes until edges are browned and crisp.
- Remove from oven and let cool for 5 minutes, then drizzle with Frank's Red Hot Original and ranch dressing. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 587 calories, Carbohydrate 60 grams, Fat 23 grams, Fiber 3 grams, Protein 32 grams, Sugar 6 grams
SPICY SPINACH AND GOAT CHEESE PIZZAS
Categories Herb Appetizer Bake Goat Cheese Spinach Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Heat oil in heavy large skillet over medium heat. Add spinach; toss until beginning to wilt, about 2 minutes. Add rosemary and crushed pepper and toss 1 minute. Remove from heat; mix in lemon juice and peel.
- Arrange crusts on work surface. Spread 1/4 of goat cheese on each. Top each with half of spinach mixture, then drop remaining goat cheese over spinach by teaspoonfuls.
- Place pizzas directly onto oven rack. Bake until crusts are crisp and cheese on top begins to brown, about 10 minutes.
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- Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Run the spinach under warm water in a strainer, then squeeze out as much water as possible so that it has a dry, crumbly texture. Mix it in a bowl with 1/8 teaspoon kosher salt, the garlic powder and the oregano.
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- About one hour before you want to eat, preheat your oven with your pizza stone or steel inside (no need to put a pan in the oven if you don’t have a stone/steel) to 500-550° F (as high as your oven will go).
- Gently stretch your pizza dough into a circle or oval as large as will fit comfortably on your pizza stone (or steel or baking pan). Mine is usually about 14″ in diameter. Spread one tablespoon of olive oil over the pizza dough and sprinkle with sea salt, focussing especially around the edges. Sprinkle the shredded mozzarella cheese in a thin layer over the center of the stretched dough, leaving at least a one-inch perimeter around the edges.
- Chop the spinach finely. Place the spinach, minced garlic, crushed red pepper flakes, remaining tablespoon of olive oil, and shredded parmigiano reggiano in a medium mixing bowl and toss until well combined. Add a pinch of salt and toss again. Pile the spinach mixture over the pizza dough, again leaving at least a one-inch perimeter around the edges.
- Transfer to the hot oven, and bake for about 8 minutes or until the spinach has cooked down and the crust has deep brown spots on the edges.
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