Spinach Artichoke Chicken Pizza

Name: Spinach Artichoke Chicken Pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 servings
Ingredients: 1 medium unbaked pizza crust, homemade or storebought; 3 Tbsp. olive oil; half of a medium white onion, diced; 5 cloves garlic, minced; 2 cups fresh baby spinach, loosely-packed; 2 cups shredded cooked chicken; 1 (14-ounce) jar artichoke hearts, drained and roughly chopped; 1-2 cups shredded Mozzarella cheese; 1/2 cup shaved or shredded Parmesan cheese; 1/3 cup toasted pine nuts; (optional: additional 1 cup fresh spinach, chopped)

Easy20 mins

Calling all of you spinach artichoke dip lovers!

Allow me to introduce you to one of my new favorites — Spinach Artichoke & Chicken Pizza! Actually, the chicken is optional, but the spinach and artichokes are a must. This one turned out to be fantastic!

I decided to go a little “lighter” with this recipe and went with a simple garlicky olive oil sauce. (Although if you really want a creamy pizza, this would be yummy with some alfredo sauce!) Then layered on lots of fresh spinach, artichoke hearts, chicken, and Mozzarella. And then my favorite part — sprinkled the entire pizza once it was cooked with lots of Parmesan and pine nuts. Mmmm.

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Definitely a quick and easy dinner idea that’s full of flavor. And even though summer veggie season finally came to a close, I love that this pizza is still packed with the fresh spinach and jarred artichokes that are easy to find year-round. I’m all for “green” anytime I can find it in the winter!

So if you end up making some spin dip for a party or for watching the game, be sure to pick up an extra jar of artichokes and you can stretch your other ingredients into a pizza too. Or vice versa. Or, just make the pizza!! :)

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Yield: 4-6 servings

Spinach Artichoke Chicken Pizza

The classic spinach artichoke combination meets…pizza!

Total Time: 20 mins

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients:

1 medium unbaked pizza crust, homemade or storebought
3 Tbsp. olive oil
half of a medium white onion, diced
5 cloves garlic, minced
2 cups fresh baby spinach, loosely-packed
2 cups shredded cooked chicken
1 (14-ounce) jar artichoke hearts, drained and roughly chopped
1-2 cups shredded Mozzarella cheese
1/2 cup shaved or shredded Parmesan cheese
1/3 cup toasted pine nuts
(optional: additional 1 cup fresh spinach, chopped)

Directions:

Preheat oven to 425 degrees F.

Brush or mist unbaked pizza crust with about 2 Tbsp. olive oil until evenly coated.

In a saute pan, heat the remaining 1 Tbsp. olive oil over medium-high heat. Add the diced onion and saute for 4-5 minutes until translucent, stirring occasionally. Add garlic and cook for an additional 2 minutes. Remove from heat, and spread the onion-garlic mixture evenly over the pizza crust, leaving a 1-inch border.

Then layer on the spinach, artichokes and chicken in an even layer, and sprinkle afterwards with the Mozzarella cheese.

Bake for 10-12 minutes, or until the cheese is melted and slightly golden around the edges. Remove and immediately top with the Parmesan, pine nuts and additional spinach if desired. Serve immediately.

For a creamier pizza, feel free to use alfredo sauce in place of the brushed olive oil.

Difficulty: Easy Ingredients: artichoke hearts, baby spinach, chicken, garlic, mozzarella, parmesan, pine nutes, pizza dough

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!