Spinach Artichoke Pizza

I love me some spinach artichoke dip. So why not on pizza?

This is a winning combination. Winning, I tell you. Summer-deep in hot temperatures, we are grilling our Saturday night pizza these days (see a how-to on grilling pizza here) but this pizza could easily be made the traditional way, also.

It’s all about the flavor combination, and the spinach, artichokes, chicken and creamy herb mixture is perfect, especially topped with the delicious Asiago cheese.

I didn’t even think about wasting this pizza on my kids. They dug into their classic pepperoni while Brian and I oohed and aahed our way through this one.

*P.S.: I’m over at eighteen25 today guest posting a deliciously icy, refreshing treat to beat the heat!

Spinach Artichoke Pizza

What To ServeDivine Breadsticks or Cheesy Garlic Bread
Cherry Tomato Caprese Salad or a simple green salad
Fresh, seasonal fruit

One Year Ago: Turkey Burgers With Romaine Slaw
Two Years Ago: Pesto with Bowties and Cherry Tomatoes
Three Years Ago: Beach Street Lemon Chicken Linguine

Creamy Spinach Artichoke Pizza

Yield: Serves 6

Creamy Spinach Artichoke Pizza

Note: This recipe makes 1 large or 2 smaller pizzas. We grilled the pizza but you could also bake it in a hot oven. I used my favorite pizza dough recipe, splitting it in half - half for this pizza and half for a pepperoni for the kids. For the frozen spinach, I thawed a 9 ounce frozen package and ended up adding most of it. If you want it lighter on the spinach, refrigerate the remaining spinach and use it for another meal.

Ingredients

  • 1 1/2 cups shredded Asiago cheese
  • 1 1/2 cups diced, cooked chicken
  • 1 package Garlic and Fine Herbs Boursin cheese (5.2 ounce)
  • 1/4 cup minced red onion
  • 1/2 cup chopped marinated artichoke hearts
  • 1/2 cup chopped frozen spinach, thawed and squeezed dry
  • 2 cloves garlic, finely minced
  • Salt and pepper to taste
  • Pizza dough

Directions

  1. In a medium bowl, combine the chicken, Boursin, onion, artichokes, spinach, garlic, and salt and pepper to taste. Set aside.
  2. Preheat a grill or baking stone in an oven (see this post for grilling pizza and this post for oven baking). Roll out the pizza dough for one large 12-inch pizza or two smaller pizzas. Using the method for grilling or baking, prepare the dough accordingly (on a baking sheet or parchment paper) and pre-bake one side, if needed for grilling. Spread the filling over the pizza (it's ok if it is chunky in places - this makes more of a rustic-type pizza) and top with the shredded Asiago cheese. Bake or grill until the pizza is browned and the filling is hot. Serve immediately.
http://www.melskitchencafe.com/chicken-spinach-artichoke-and-asiago-pizza/

Recipe Source: adapted from a calzone recipe from Cuisine At Home, August 2012

22 Responses to Creamy Spinach Artichoke Pizza

  1. Jen T says:

    Yum! Saw that you are on eighteen 25 today!!! That is great! I love that site!

  2. Oh, this sounds sooo good! My current favorite pizza is a caramelized onion, spinach, bacon pizza, but this looks like one to rival it!

  3. I was craving a chicken artichoke spinach pizza last night but no one else would eat one with me.

  4. Kim in MD says:

    Oh my gosh…this pizza looks crazy delicious, Mel! I love Boursin cheese, and I add that to my spinach and artichoke dip. It’s brilliant to turn the dip into a pizza topping! I love that you are grilling your pizzas in this heat, too!

  5. I have always wanted to try this actually! Now, I don’t have any excuses. Thanks :)

  6. Oh. my. goodness.

    Why had this never occurred to me before? It’s so NATURAL and PERFECT and needless to say, I shall be making this as soon as possible.

    Thanks for sharing.

  7. charna scarpati says:

    This looks so good. My boys love spinach and artichoke dip, so I wonder how they would like this type of cake.

    charna

  8. Amy Y. says:

    The minute I laid eyes on this recipe I knew I would have to make it tonight!! Wow!! Super Delicious!!!

  9. Hannah says:

    This reminds me of a pizza that my favourite pizzeria in Montreal makes! They call it the spinach florentine.
    I’ll have to try this to see if its as good :)

  10. Jenn Patterson says:

    Applebee’s used to have a veggie patch pizza that was pretty close to this, just on a tortilla. YUM! Got to try this!

  11. Teresa says:

    I loved your float/slushie idea on your guest post. But we are not root beer fans. Do you think another type of soda would work?

  12. What a brilliant idea to put the spinach artichoke combination on pizza! I love spinach artichoke dip, I must try this!

  13. A spinach and artichoke pizza sounds really good!

  14. Megan says:

    Hey Mel!

    Where might one find: “1 package Garlic and Fine Herbs Boursin cheese (5.2 ounce)”. Can’t say I remember seeing that at my Wal-Mart. And, if I cannot find said cheese–what would you recommend I replace it with? Thanks, Megan

  15. I love spinach artichoke dip on pizza! I made a tart in the past with roasted zucchinis on it as well; delicious! My pictures of it are not spectacular but you get the idea here: http://savourthesensesblog.com/zucchini-spinach-artichoke-tart/

  16. Edwin Cairo says:

    Excellent this Creamy Spinach Artichoke Pizza..!! I know that it is so tasty and I am a big fan of this Creamy Spinach Artichoke Pizza. A big thank dude for sharing this post article and huge info about Creamy Spinach Artichoke Pizza. Keep it up…

    pizza blog

  17. Um yum! Spinach artichoke dip, pizza, anything is one of my favorites!

  18. [...] Mac & Cheese from Taste and Tell Spinach and Artichoke Grilled Cheese from pdx food love Creamy Spinach Artichoke Pizza from Mel’s Kitchen [...]

  19. Jamie says:

    I made this for dinner last night and it was delish! I loved the idea of using the boursin cheese. I think I may try a a bunch of other vegetables to this mixture instead of the chicken some time–zucchini, peppers, mushrooms, etc.–for a a yummy vegetarian pizza. It kind of reminded me of some of the gourmet pizzas from Papa Murphy’s Pizza. Thank you for another great recipe.

  20. Chelsea says:

    Could you use fresh spinach? What would be the equivalent?

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