TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
KETO SPINACH-ARTICHOKE CHICKEN
Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping. It's the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet! Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
- Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
- Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 5.4 g, Cholesterol 178.9 mg, Fat 33.3 g, Fiber 1.2 g, Protein 56 g, SaturatedFat 12.1 g, Sodium 952.4 mg, Sugar 0.5 g
CALIFORNIA PIZZA KITCHEN THAI CHICKEN PIZZA
Make and share this California Pizza Kitchen Thai Chicken Pizza recipe from Food.com.
Provided by Kimke
Categories Chicken Breast
Time 30m
Yield 2 pizzas
Number Of Ingredients 21
Steps:
- Combine sauce ingredients in a small pan over medium heat.
- Bring the sauce to a boil; boil gently for one minute.
- Divide into 2 portions for use on chicken and pizza; set aside.
- To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
- Set aside in refrigerator until chilled through.
- Once chilled, coat the chicken with 1/4 cup sauce.
- Set aside in refrigerator.
- To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
- Cover sauce with 3/4 cup cheese.
- Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
- Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
- Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.
- When cooked through, remove pizza from oven.
- Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
- Repeat with remaining ingredients for a second pizza.
EVERYTHING BUT THE KITCHEN SINK PIZZA
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees F.
- Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.
- On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.
- Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.
- Place the pizza in the oven and cook until the edges are just golden to dark brown,
- 10 to 12 minutes.
- Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.
SMOKY SPINACH ARTICHOKE DIP
Provided by Aarti Sequeira
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
- Chop the artichokes into bite-size chunks.
- In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
- Allow the dip to cool slightly before serving with tortilla chips.
- *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.
SPINACH ARTICHOKE BABKA
Provided by Duff Goldman
Categories main-dish
Time 4h
Yield Two 9-by-5-inch babkas
Number Of Ingredients 29
Steps:
- For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
- For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
- For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside.
- For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes.
- Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes.
- Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.
SMOKEY SPINACH AND ARTICHOKE BLONDE PIZZA
Blonde pizza is made without tomato sauce. This makes two large (10 x 15 inch rectangular, or 14-inch round) thin and crispy crust pizza. If a thicker crust is desired, use smaller pans and roll dough thicker. Most of the time is spent waiting for the dough to rise. Made for RSC #11.
Provided by Susiecat too
Categories Cheese
Time 1h20m
Yield 2 pizzas, 6 serving(s)
Number Of Ingredients 13
Steps:
- Spinach Pizza
- Mix flour, salt, and instant yeast in a mixing bowl. Add warm water and mix well.
- Turn dough mixture out on to a floured surface, and knead until smooth and elastic, about 10-15 minutes.
- Put 2 tablespoons oil into the mixing bowl, and turn the bowl to coat with oil. Add the dough to the oiled bowl and turn it around so that all sides are covered with oil.
- Cover with a lid or plastic wrap and set aside in a warm spot to rise for 45 minutes.
- Meanwhile, mix the remaining 4 tablespoons of oil with the minced shallots, minced garlic, salt, anchovy paste and oregano, and mash until a uniform paste is achieved. Set aside.
- Squeeze the moisture out of the thawed chopped spinach. Measure out 1/2 cup of spinach for pizza, packing well into measuring cup. Reserve remaining spinach for another use.
- Drain artichoke hearts and remove any tough outer leaves. Chop into quarters or smaller.
- Preheat oven to 400 F and put rack at, or above, center.
- After dough has doubled in size, punch down and turn out to floured surface. Divide in half, and roll each half to fit your pans.
- Heap up a little dough around the edges.
- Set dough in pans aside in a warm spot, covered with a clean kitchen towel or a large piece of plastic wrap, to rest for 15 minutes.
- After resting, coat each dough with half of the shallot/garlic mixture.
- Top with the pieces of artichoke, and small bits of spinach, evenly distributing around pizza. The pizza will not be completely covered with topping -- you will still be able to see small areas of dough.
- Sprinkle the grated cheese over each pizza.
- Bake for 20-25 minutes, or until crust is browned and cheese is bubbly. You may want to rotate pizzas halfway through baking to prevent uneven cooking.
SPINACH ARTICHOKE DIP PASTA WITH CHICKEN
A classic dip transforms into a crowd-friendly pasta. The rotisserie chicken is an optional add-in, but it makes this comforting mac and cheese (with a twist!) a complete meal-in-a-bowl. Best of all, leftovers are easy to rewarm in the microwave or stovetop and taste just as great on day 2 when the flavors have had even more time to intensify.
Provided by Kelly Senyei
Categories main-dish
Time 25m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
- Drain the pasta, return it to the pot then add the sour cream and stir to combine. Stir in the artichoke hearts, chicken and sun-dried tomatoes then set the pasta aside.
- Melt the butter in a large heavy-bottomed pot over medium heat. Add the spinach and cook, stirring, until the spinach is wilted and most of the liquid has cooked off, about 10 minutes. Stir in the flour then add the milk, garlic powder, pepper and cream cheese, stirring to combine. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. Stir in the Parmesan and Cheddar.
- Pour the cheese sauce over the pasta mixture, stirring until well combined then serve.
SUN-DRIED TOMATO, GOAT CHEESE AND ARTICHOKE PIZZA
Make and share this Sun-Dried Tomato, Goat Cheese and Artichoke Pizza recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Prebake fresh pizza crust, if using, for 3 to 4 minutes.
- Remove from oven, and set aside to cool slightly.
- Brush oil on crust. Top crust with sauce and artichokes. Sprinkle with soy mozzarella, goat cheese and sun-dried tomatoes.
- Bake for 12 to 15 minutes. Remove from oven, and serve.
Nutrition Facts : Calories 268.7, Fat 17.5, SaturatedFat 9.3, Cholesterol 44.4, Sodium 813.1, Carbohydrate 14.1, Fiber 2.8, Sugar 8.2, Protein 15.4
MILESTONE HOT ARTICHOKE-SPINACH DIP
This recipe is from a local restaurant chain (similar to Olive Garden) and they are known for their excellent hot artichoke dip. Serve with red, green or purple coloured corn chips.
Provided by Abby Girl
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine mozzarella cheese, parmesan cheese, mayonnaise, pepper, artichoke, garlic, cream cheese and thawed spinach in a oven proof dish.
- Bake in 325 oven for 20 minutes.
ULTIMATE SMOKED SALMON ARTICHOKE DIP
Uber easy. A new twist on an old favorite. Hot and rich smoked salmon artichoke dip is great on crackers, sourdough bread, celery, pita chips and just about anything you can think of. Made with lightened ingredients. You can use full fat if you want the added richness, but if you follow the recipe you will never miss the added calories. Use wild Alaska salmon if you can get it.
Provided by Sitka Sound
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Mix sour cream, mayonnaise, garlic and Tobasco in a bowl with a spatula.
- Gently add smoked salmon and artichoke hearts.
- Stir in Parmesan cheese.
- Season with salt and pepper to taste.
- Transfer to an 8 X 8 baking pan, or similar casserole dish.
- Sprinkle with a little extra Parmesan cheese.
- Bake on middle rack 30-40 minutes until hot and bubbly.
SMOKED GOUDA SPINACH PIZZA
"My daughter actually created this savory gouda and spinach pizza recipe as an appetizer. There's never a crumb left!"-Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 pieces.
Number Of Ingredients 10
Steps:
- Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned., Meanwhile, saute mushrooms and onion in butter in a large skillet until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese., Bake for 10-15 minutes or until crust and cheese are lightly browned.
Nutrition Facts : Calories 288 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 706mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
More about "smokeyspinachandartichokeblondepizza recipes"
SMOKEY SPINACH ARTICHOKE DIP • THE VIEW FROM GREAT …
From theviewfromgreatisland.com
BEST SPINACH AND ARTICHOKE PIZZA RECIPE - WOMAN'S DAY
From womansday.com
BEST SPINACH ARTICHOKE DIP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.7/5 (94)Category Appetizer,Bake,Bread,Cheese,Snack,VegetablesServings 16Total Time 1 hr 15 mins
SPINACH AND ARTICHOKE DIP PIZZA - DAMN DELICIOUS
From damndelicious.net
CROCK POT SPINACH ARTICHOKE DIP - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
THE BEST SPINACH ARTICHOKE CHEESE WHITE PIZZA | FOODTALK
From foodtalkdaily.com
BEST SPINACH ARTICHOKE BEEF WELLINGTON RECIPES - FOOD NETWORK
From foodnetwork.ca
CHICKEN WITH ARTICHOKES AND SUN DRIED TOMATOES - SEASONS AND …
From seasonsandsuppers.ca
SMOKY BREAKFAST PIZZAS | FOOD & WINE
From foodandwine.com
FOUR CHEESE SPINACH ARTICHOKE DIP - SIMPLY SCRATCH
From simplyscratch.com
SMOKE FIRE AND FOOD
From smokefireandfood.com
SPINACH, ARTICHOKE AND BACON PIZZA - UNILEVER FOOD SOLUTIONS CA
From unileverfoodsolutions.ca
ARTICHOKE RECIPES | ALLRECIPES
From allrecipes.com
WINTER GREENS & ARTICHOKE PIZZA | CANADIAN LIVING
From canadianliving.com
FOOLPROOF PAN PIZZA RECIPE - SERIOUS EATS
From seriouseats.com
SPINACH DIP - OLE SMOKY MOONSHINE
From olesmoky.com
ARTICHOKE PEPPER PIZZA | CANADIAN LIVING
From canadianliving.com
SHAKEYS PIZZA MENU PHILIPPINES (2022) — PHILIPPINE MENUS
From menus.ph
INA GARTEN'S SPINACH ARTICHOKE DIP FROM MODERN COMFORT …
From youtube.com
THE ABSOLUTE EASIEST SPINACH AND ARTICHOKE PIZZA - PINCH OF YUM
From pinchofyum.com
HEALTHY SPINACH AND ARTICHOKE DIP | JOEY'S COPYCAT - FOOD …
From foodmeanderings.com
CHICKPEA BLONDIES - THE ORIGINAL FAMOUS RECIPE!
From chocolatecoveredkatie.com
DELISSIO 4 CHEESE CRISPY PAN PIZZA - MADEWITHNESTLE.CA
From madewithnestle.ca
SPINACH ARTICHOKE DIP RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
SICILIAN PIZZA WITH PEPPERONI AND SPICY TOMATO SAUCE RECIPE
From seriouseats.com
SPINACH AND ARTICHOKE PIZZA RECIPE-HOW TO MAKE SPINACH
From womansday.com
PIZZA WITH SMOKED SALMON, CRèME FRAîCHE AND CAVIAR - FOOD & WINE
From foodandwine.com
SMOKED SALMON AND ARTICHOKE DIP | CANADIAN LIVING
From canadianliving.com
SPINACH AND ARTICHOKE GRILLED CHEESE SANDWICHES - FOOD DOLLS
From fooddolls.com
21 BETTER WAYS TO EAT SPINACH ARTICHOKE DIP, IF THAT'S EVEN POSSIBLE
From huffpost.com
BEST THIS YUMMY VEGAN SPINACH AND ARTICHOKE DIP ... - FOOD …
From foodnetwork.ca
INA'S WARM SPINACH & ARTICHOKE DIP - LOLLI OF THE DAY
From lollioftheday.com
SPINACH ARTICHOKE PIZZA - GOOD FOOD BADDIE
From goodfoodbaddie.com
RISTORANTE SPINACI - DR. OETKER
From oetker.ca
SPINACH ARTICHOKE DIP + PARTY MENU PLANNING - OH SHE GLOWS
From ohsheglows.com
51 EASY PICNIC FOOD IDEAS - RECIPES BY LOVE AND LEMONS
From loveandlemons.com
ALTON BROWN’S HOT SPINACH AND ARTICHOKE DIP - FOOD …
From foodnetwork.ca
WHAT TO SERVE WITH PIZZA: THE 35 BEST SIDE DISHES - PUREWOW
From purewow.com
You'll also love