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!

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 :

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