Tag Archives: spinach

Spinach Artichoke Pizza

pizza 10 31 13
Spinach Artichoke Pizza

You can tell how yummy this is, just by looking at the picture!

1 (16 oz. ) homemade or store bought pizza dough*
8 oz. fresh spinach, divided
2 Tbsp. butter
2 Tbsp. all-purpose flour
3/4 cup milk
1/4 tsp. onion powder
Salt and freshly ground black pepper
1 clove garlic, minced
2 Tbsp. extra virgin olive oil, divided
4 oz. provolone cheese (1 cup, shredded)
2 oz. shredded low-moisture mozzarella cheese (1/2 cup)
2 oz. finely shredded parmesan cheese (slightly packed 1/2 cup)
6 – 8 canned artichoke hearts, drained well and quartered (don’t use marinated)
Red pepper flakes, for serving (optional)

Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
In a large saucepan, heat remaining 1 Tbsp. olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and sauté just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes. Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 – 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.
*I used half of this recipe here, I made the whole recipe then used half for this pizza and froze the other half after the first rise.
Recipe Source: Cooking Classy

For the full recipe and more pictures, visit


BLT Frittata


BLT Frittata.

This is a great make and take dish. Take it to a work party, baby shower, picnic, you name it. Ingredients you probably already have at home. Whip it up and throw it in the oven. I’m sure you can imagine how wonderful this smells while baking!


6 eggs

1/3 c water*

garlic powder

onion powder

3 handfuls fresh spinach, chopped

3 roma tomatoes, diced

3 slices bacon, cooked, drained, and crumbled

Servings: 6 small servings

Heat oven to 350oF. Whisk eggs, water, garlic, and onion together in a large bowl. Add the diced tomato and spinach and stir. Pour into a greased 9″x9″ pan. Sprinkle bacon pieces on top. Bake for 30-35 minutes, or until the center is set. Enjoy!

Life is good, eat bacon