Simple Supper
Spinach & Artichoke Pizza
This is my take on turning spinach & artichoke dip into a pizza, and has become one of my husband’s favorite things that I make. Please note that I make no claim of the calorie count, carb content, or overall nutritional value of this. Spinach is healthy though right? Also, it beats going through the drive-thru or waiting for delivery. I love how simple and easy it is for a quick dinner. We often have this on its own, but it would be great with a side of fresh fruit for spring & summer.
You will need
- 1 Boboli (or similar brand) pizza crust
- Alfredo sauce (you won’t need a whole jar)
- Italian cheese blend (mozzarella & provolone)
- Baby spinach (a few handfuls)
- Canned artichoke hearts (halved or quartered)
- Parmesan cheese
- Pre-Cooked Bacon Pieces (optional), could also use chicken
Directions
- Preheat oven according to directions on Boboli package ( typically 450 degrees)
- Chop a few handfuls of spinach & wilt in sauté pan with a little olive oil, set aside. Chop several artichoke hearts
- Spread alfredo sauce on pizza crust, nearly to the edges, then sprinkle lightly with parmesan cheese
- Add spinach, artichoke & bacon pieces
- Top with shredded cheese blend & another sprinkle of parmesan cheese
- Place on baking sheet & bake until cheese is golden & bubbly (8-12 minutes)
- Cut into slices & enjoy!
In addition to being easy and delicious, another benefit of this pizza is that the ingredients can be modified to fit a variety of dietary specifications (vegetarian, gluten-free, low calorie, organic)
By The Poole 