Easy Spinach Artichoke Chicken Pizza

Allow Maine to introduce you to 1 of my new favorites — Spinach Artichoke & Chicken Pizza! truly, the chicken is nonmandatory, however the spinach and artichokes square measure a requirement.  This one clothed  to be fantastic!

Easy Spinach Artichoke Chicken Pizza

I decided to travel a bit “lighter” with this formula and went with an easy seasoner vegetable oil sauce.  (Although if you actually desire a creamy pizza pie, this could be delicious with some alfredo sauce!)  Then superimposed on millions of contemporary spinach, artichoke hearts, chicken, and cheese. and so my favorite half — wet the complete pizza pie once it absolutely was hard-baked with millions of Parmesan and pine haywire.  Mmmm.

Definitely a fast and simple dinner plan that’s packed with flavor.  And even supposing summer vegetable season finally came to a detailed, i like that this pizza pie continues to be full of the contemporary spinach and jarred artichokes that square measure simple to seek out year-round .  I’m all for “green” anytime I will realize it within the winter!

So if you finish up creating some spin dip for a celebration or for looking at the sport, make certain to choose up an additional jar of artichokes and you'll be able to stretch your different ingredients into a pizza pie too.  Or the other way around.  Or, simply build the pizza!!

Ingredients :

• 1 medium unbaked pizza pie crust, home-baked or storebought
• 3 Tbsp. olive oil
• half of a medium white onion, diced
• 5 cloves garlic, minced
• 2 cups contemporary 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)

Instructions :

1. Preheat oven to 425 degrees F.
2. Brush or mist unbaked pizza crust with about 2 Tbsp. olive oil until evenly coated.
3. 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.
4. Then layer on the spinach, artichokes and chicken in an even layer, and sprinkle afterwards with the Mozzarella cheese.
5. 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.

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

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