Recipes

Spinach n’ Artichoke Pizza

As you may have noticed, I love the combination of spinach & artichokes. Preferably with cheese. So, it was just a matter of time before I threw it on a pizza…with cheese.

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Spinach ‘n Artichoke Pizza

INGREDIENTS

  • 1 pizza round, or 1 fresh ball of dough*
  • 1 package fresh mozzarella
  • 1 can artichokes, cut into smaller pieces
  • 1 bag fresh spinach
  • 1 large tomato, chopped into chunks
  • 1 onion, diced
  • 2-3 garlic cloves, minced
  • parmesan, grated (to taste)
  • tomato sauce (optional)

*You can get fresh dough at Trader Joe’s or from your local pizza parlor.

DIRECTIONS

Preheat the oven per the package instructions for the pizza dough (or roughly 375 if using fresh dough).

Meanwhile, chop your mozzarella, grate your parmesan, cut up the tomato and onion, and push the garlic through a press and set all aside.

In a medium sized skillet over medium-high heat, warm a little bit of olive oil. Toss in the onion, drained & chopped artichokes and spinach until the spinach wilts, adding garlic halfway through cooking so it doesn’t burn. Season with a dash of salt and pepper if desired. Remove from heat and set aside.

Assemble the pizza on a stone, paddle or non-stick pan like this. Starting with the sauce on bottom, followed by the spinach mixture and then the tomato chunks, assemble the pizza so ingredients are evenly distributed, ending with the mozzarella and grated parmesan on top.

Bake according to the pizza pie instructions, or about 20 minutes/until bubbling and crispy but not browned or burned.

Remove from oven, let cool, and slice (I always use kitchen shears). Serve hot!

Note: I always make two pies back-to-back, since I’m already chopping all the vegetables and cheese, and since the pizza rounds come in a double pack. I like the low-fat ultra-thin crust from Archer Farms at Target. It comes in square or round, which is nice depending on what kind of pan you have! I just assemble mine on the counter while the first pizza is in the oven, and then pop the second one in as soon as the pan has cooled off. If you buy one mozzarella ball, a large tomato and a bigger container of spinach, then you should have enough to make double.

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Tips and Tricks

Do you Shop at Aldi?

I follow the fabulous health & fitness blogger Sarah Fit, who just posted a review of the grocery store Aldi. They opened a couple years ago near me, but I’ve been skeptical of the quality because it’s in a plaza with low-end stores. Sarah’s vlog review just might make me change my mind and check it out this weekend, though. Cheap organic produce? Worth investigating.

What about you — do you shop there? What’s your opinion? Most of the time, we split our groceries between Target and Trader Joe’s, with occasional forays into Whole Foods and the farmer’s market, in season. With Georgia eating more and more “real” food every day, I’m feeling the stress of cooking well for a growing family, on a budget, with limited time and what feels like a repetitive recipe repertoire! I need help!

News · Tips and Tricks

Five Foodie Fads I’m Loving

Well, seven. I couldn’t narrow it down. Plus new pics of Miss G, who is now sitting up, eating three meals a day (bananas are her favorite), and man-handling our iPhones and iPads like a baby boss!

Now on to the food news that’s caught my eye…

Chefs baking pies for the critically ill

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Regional food specialties shipped to your door

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Grocery delivery that goes beyond PeaPod

It’s almost spring, everyone. Hang in there!