Best Smokey Spinach And Artichoke Blonde Pizza Recipes

SPINACH AND ARTICHOKE PIZZA

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.

GLUTEN FREE SPINACH & ARTICHOKE PIZZA

Steps:

• Preheat oven to 400°F.
• Activate the yeast by placing in warm milk with the sugar. If warm enough, the yeast will bubble and thicken. This may take up to 10 minutes.
• While the yeast is activating, pour the dry ingredients into a mixing bowl.
• Add the remaining wet ingredients to the yeast and then combine the wet and dry ingredients.
• You want the dough to hold together well, but not be crumbly or runny. It should hold its shape. Add more milk if needed.
• dust counter and hands with some more corn starch to keep the dough from sticking, and press out two 12" round pizza crusts.
• Rub a tablespoon of marinara sauce over each crust and place into oven for 10 minutes.
• Remove from oven and add spinach, marinara sauce, artichokes, and cheese (enough for your liking) and place back into oven for 15 minutes.
• Freeze what you don't eat for a quick dinner later.

FABULOUS FLORENTINE PIZZA

Steps:

• Put the pizza dough ingredients in to a breadmaker (in the order specified by your breadmachine), and process on pizza dough cycle.
• When cycle completes, remove the dough from the machine and put it in a bowl sprayed with cooking spray; cover it and let it rest for about 30 minutes.
• After 30 minutes, roll out the dough and put it on a greased 15 inch pizza stone sprinkled with some corn meal.
• Bake in 375F oven for about 5 minutes. Because the toppings on this pizza will generate some moisture, pre-baking the crust for a few minutes will prevent the pizza from becoming soggy. There's nothing worse than a soggy pizza! After pre-baking the crust, remove the pizza from the oven, and raise the temperature to 430°F If your pesto and toppings aren't ready yet, cover the crust with a cloth and set aside while preparing the toppings.
• While pizza dough is processing, make the pesto. You will have more pesto than you will need for the pizza. But, it is better to have a little too much, than to come up short! Just save the extra in the fridge and use for something else. In a food processor or blender, blend the basil, garlic and pine nuts.
• Slowly add the oil and continue to blend.
• Add the parmesan cheese and blend until creamy.
• Add salt and pepper to taste.
• Set the pesto aside.
• Prepare the pizza toppings. Slice the mushrooms, chop the spinach fairly fine, julienne cut the sundried tomatoes; shred the 2 cheeses and mix the cheeses together.
• Prepare the pizza! Spread the pesto on the pizza dough. Depending on your preference, you will probably want between 1/2 cup - 3/4 cup of pesto. Spread it right out to the edges.
• Add the toppings; first the spinach, then the mushrooms, then the sun-dried tomatoes, and finally the cheeses.
• Bake in a 430F oven for about 15 minutes.

SMOKEY SPINACH AND ARTICHOKE BLONDE PIZZA

Steps:

• Spinach Pizza
• Mix flour, salt, and instant yeast in a mixing bowl. Add warm water and mix well.
• Turn dough mixture out on to a floured surface, and knead until smooth and elastic, about 10-15 minutes.
• Put 2 tablespoons oil into the mixing bowl, and turn the bowl to coat with oil. Add the dough to the oiled bowl and turn it around so that all sides are covered with oil.
• Cover with a lid or plastic wrap and set aside in a warm spot to rise for 45 minutes.
• Meanwhile, mix the remaining 4 tablespoons of oil with the minced shallots, minced garlic, salt, anchovy paste and oregano, and mash until a uniform paste is achieved. Set aside.
• Squeeze the moisture out of the thawed chopped spinach. Measure out 1/2 cup of spinach for pizza, packing well into measuring cup. Reserve remaining spinach for another use.
• Drain artichoke hearts and remove any tough outer leaves. Chop into quarters or smaller.
• Preheat oven to 400 F and put rack at, or above, center.
• After dough has doubled in size, punch down and turn out to floured surface. Divide in half, and roll each half to fit your pans.
• Heap up a little dough around the edges.
• Set dough in pans aside in a warm spot, covered with a clean kitchen towel or a large piece of plastic wrap, to rest for 15 minutes.
• After resting, coat each dough with half of the shallot/garlic mixture.
• Top with the pieces of artichoke, and small bits of spinach, evenly distributing around pizza. The pizza will not be completely covered with topping -- you will still be able to see small areas of dough.
• Sprinkle the grated cheese over each pizza.
• Bake for 20-25 minutes, or until crust is browned and cheese is bubbly. You may want to rotate pizzas halfway through baking to prevent uneven cooking.