Spinach Artichoke Pizza Recipe
Spinach Artichoke Pizza Recipe photo by Taste of Home

Spinach Artichoke Pizza Recipe

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I was experimenting with spinach artichokes pizzas when I came up with this tempting one. It has wonderful ingredients and is often requested by friends and colleagues.—Martha Muellenberg, Vermillion, South Dakota
TOTAL TIME: Prep: 40 min. Bake: 20 min. + rising
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + rising
MAKES: 6 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/2 teaspoon sugar
  • 4 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1-3/4 to 2 cups all-purpose flour
  • TOPPINGS:
  • 1 cup Alfredo sauce
  • 3 cups fresh baby spinach
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup crumbled feta cheese
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 teaspoon dried oregano

Nutritional Facts

1 piece equals 351 calories, 15 g fat (8 g saturated fat), 35 mg cholesterol, 873 mg sodium, 35 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm water; stir in sugar. Let stand for 5-10 minutes. Add oil, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Grease a 15-in. x 10-in. x 1-in. baking pan. Punch down dough. Roll out to fit prepared pan.
  4. Spread with Alfredo sauce. Layer with the spinach and cheeses. Sprinkle with artichokes and dried oregano. Bake at 400° for 18-22 minutes or until crust is lightly browned. Yield: 6 servings.
Originally published as Spinach Artichoke Pizza in Taste of Home Winning Recipes 3 2012, p183

Nutritional Facts

1 piece equals 351 calories, 15 g fat (8 g saturated fat), 35 mg cholesterol, 873 mg sodium, 35 g carbohydrate, 2 g fiber, 17 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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