I love making pizza on a cold day. I crank up the oven to 500 degrees and heat up my comal as the kitchen becomes warm and toasty. And then there’s the aroma of pizza baked to perfection that will linger on within the kitchen. I’s been awhile since I’ve posted a new pizza, but I think this one is more than worthy of a post. It’s packed with healthy ingredients as well as flavor. Instead of tomato sauce, I brushed spinach pesto over the crust which goes perfectly with the spinach, artichokes and cherry tomatoes. I added some cooked chicken on top for Joe. I could go full vegetarian but he likes to have at least one meat on his pizza. The flavors blend so well together as they bake into the pizza. A sprinkle of toasted pine nuts over top gives it a little texture in every bite. As far as pizza goes, this one is at the top of my list.
Here’s a link to make the Pizza Dough. The recipe makes 2 pizza’s but these days I make one pizza and put the other half of the dough in the refrigerator. It will last approximately 4 -5 days in the fridge to be used for another pizza. After I divided and rolled out the dough I brushed Spinach Pesto over top.
Top the pesto layer with slices of fresh mozzarella cheese, quartered artichoke hearts, sliced cherry tomatoes and roughly chopped fresh spinach. Sprinkle pine nuts over top and drizzle with olive oil.
Doesn’t this look delicious!
I have a Mexican comal and a cast iron pizza griddle that I use to bake my pizza on. The comal is lightweight and easier to use than the cast iron which is very heavy. However, they both make a great pizza. Heat the comal, cast iron pizza griddle or pizza stone in the oven at 500 degrees. When the oven reaches 500 degrees, use a pizza peel to slide your pizza onto the comal and bake 10 minutes or until the crust has bubbled up and browned. Remove from oven and serve.
Spinach Artichoke Pizza with Chicken (recipe makes 1 pizza, double the topping ingredients if making two pizzas)
1 Pizza Dough, recipe follows
2 – 3 tablespoons Spinach Pesto, recipe follows
(4 ounces) Fresh Mozzarella, sliced thin
1/2 (14oz) can Quartered Artichokes
1/2 pint Cherry Tomatoes, sliced in half
Handful of Fresh Spinach, roughly chopped
1/2 Boneless Skinless Chicken Breast, cooked and sliced into small pieces.
1 tablespoon Pine Nuts, toasted
Olive Oil for drizzling over pizza
2 cups Spinach or 1/2 bagged Spinach
10 – 12 Basil leaves
2 cloves Garlic minced
zest of 1 Lemon
1 teaspoon Lemon juice
1/2 teaspoon Aleppo Pepper (Red Chile Flakes)
1/3 cup Parmesan Cheese
Salt and Pepper (optional)
Pack all ingredients except olive oil into a food processor. Generously drizzle with olive oil and pulse until mixture becomes coarse. Continue adding olive oil while processing until you get a desired consistency of pesto. Salt and Pepper to taste. Refrigerate up to a week.
Note: You may add Pine Nuts, Walnuts, or Pumpkin Seeds to any pesto if you like a nutty pesto.
**Pizza Dough, makes 2 pizza’s
1 1/2 cups Water, lukewarm
2 1/4 teaspoons Rapid Rise Yeast
1 teaspoon Salt
1/2 teaspoon Sugar
2 1/2 tablespoons Olive Oil
3 cups Bread Flour
In a large bowl or bowl of a standing mixer, combine water, yeast, salt, sugar and olive oil. Let sit 5 – 10 minutes or until the yeast begins to expand and bubble. Add the flour 1 cup at a time mixing after each addition. Attach the dough hook if using a mixer and mix on low until the dough forms into a ball and the sides of the bowl are almost clean. Prepare a large bowl with olive oil and place dough in to warm on top of the stove with the oven set low. Cover with a dishtowel and let rise 30 – 45 minutes. Dough will be ready when doubled in bulk. At this time preheat oven to 500 degrees and place pizza stone, Mexican comal or cast iron griddle in oven to heat.
**If making only 1 pizza, place unused dough into quart size zip lock bag and refrigerate up to 5 days. When ready to use, allow dough to come to room temperature. Use scissors to cut the plastic away from the dough, roll out, top it and bake as instructed.
To prepare pizza: Prepare a work space, pizza peel or large cutting board. Sprinkle generously with flour. Remove dough and shape into a ball using the flour to keep the dough from sticking to your work surface. Divide the dough in half and form into 2 round balls. If making only 1 pizza, place the 2nd dough ball in a ziplock bag and refrigerate up to 4 – 5 days. Roll out the dough into a 14 inch round disc, using flour as needed to keep the dough from sticking to your surface or rolling pin.
Sprinkle cornmeal on the pizza peel and place dough back onto the surface. If needed make another roll or two with the rolling pin to reshape your dough. Use a small spatula to spread 2 – 3 tablespoons of pesto over the dough. Place slices of fresh mozzarella evenly distributed over the dough. Spread the remaining artichoke pieces, sliced cherry tomatoes, cooked chicken and spinach evenly over the pie. Sprinkle with toasted pine nuts and drizzle with olive oil.
Gently slide your pizza onto the hot stone, bake for 10 minutes or until the crust is golden brown. Makes 1 (14 inch) pizza.
To toast pine nuts: Add pine nuts in a single layer to any skillet over low heat. Toss occasionally over a few minutes until they turn a golden color and become fragrant.
7 thoughts on “Spinach Artichoke Pizza with Chicken”
You just can’t buy a homemade pizza like this! Looks delicious. I’m planning on making pizza next week and might just give this a try.
Sorry for the long absence but have had some health problems the past few months and just haven’t had the energy for much of anything. Hope you’re doing well my friend.
I have missed you and had wondered if you were just taking some down time. Please take care and I hope you are feeling better.
Dorothy's New Vintage Kitchen
This looks so delicious Jan, some of my favorite ingredients! I like that you didn’t go overboard on the cheese. Too often, if one is heavy handed, the cheese will drown out all the other lovely flavors.
The fresh mozzarella has such great flavor and you don’t have to completely cover the pizza in it. I have started using pesto for many of our pizza’s instead of tomato sauce and the roasted tomatoes on top make up for the sauce.
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Dorothy's New Vintage Kitchen
Love roasted tomatoes!
This looks so delicious. The fresh mozzarella has such great flavor and you don’t have to completely cover the pizza in it.
Thank you Max! I love the fresh mozzarella taste too! Sorry for the late reply to your comment, it ended up in the spam comments and I didn’t see it until today. Thank you for the comment!