Smokeyspinachandartichokeblondepizza Recipes

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TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Provided by Jeff Mauro, host of Sandwich King

Time 7h25m

Yield 8 slices

Number Of Ingredients 12



True Chicago-Style Deep-Dish Pizza image

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!

1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish

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



Keto Spinach-Artichoke Chicken image

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

½ (10 ounce) package frozen spinach
1 (4 ounce) package cream cheese, softened
½ (14 ounce) can quartered artichoke hearts, drained and chopped
¼ cup shredded Parmesan cheese
¼ cup mayonnaise
½ teaspoon garlic powder
½ teaspoon salt
4 (8 ounce) boneless, skinless chicken breasts
salt and pepper to taste
1 tablespoon olive oil
½ cup shredded mozzarella cheese

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



California Pizza Kitchen Thai Chicken Pizza image

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.

1/2 cup peanut butter
1/2 cup hoisin sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons minced ginger (or more if you wish)
2 minced garlic cloves
2 tablespoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon vietnamese chili sauce (or dried chili flakes)
1 tablespoon oyster sauce
2 tablespoons water
1 tablespoon olive oil
10 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes
1 pizza dough, use your own recipe
cornmeal or flour, for handling
2 cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 cup white bean sprouts
1/4 cup shredded carrot
2 tablespoons chopped roasted peanuts
2 tablespoons chopped fresh cilantro

EVERYTHING BUT THE KITCHEN SINK PIZZA

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13



Everything But the Kitchen Sink Pizza image

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.

All-purpose flour, for dusting
1 pound pizza dough
1 cup leftover pasta sauce
1/2 cup cherry tomatoes, halved
1/4 cup dry-cured black or Kalamata olives, drained and pitted
1/2 cup leftover roasted chicken
1 cup mixed shredded cheese (such as Cheddar, provolone, Swiss)
6 slices prosciutto
Freshly cracked black pepper
1/4 cup grated Parmesan
Extra-virgin olive oil, for drizzling
1/2 cup arugula
Fresh basil, for garnish

SMOKY SPINACH ARTICHOKE DIP

Provided by Aarti Sequeira

Time 40m

Yield 6 servings

Number Of Ingredients 12



Smoky Spinach Artichoke Dip image

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.

8 ounces frozen chopped spinach, thawed, see Cook's Note*
1 (12-ounce bag) frozen artichoke hearts, thawed
1/2 cup plus 2 tablespoons freshly grated Parmesan
1/2 cup grated smoked gouda
1/2 cup shredded mozzarella
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon whole coriander seeds
1/2 cup mayonnaise
1/2 cup sour cream
4 ounces cream cheese
Tortilla chips, for serving

SPINACH ARTICHOKE BABKA

Provided by Duff Goldman

Categories     main-dish

Time 4h

Yield Two 9-by-5-inch babkas

Number Of Ingredients 29



Spinach Artichoke Babka image

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.

One 1 1/4-ounce packet active dry yeast
1/2 cup whole milk, at room temperature
4 1/2 cups all-purpose flour, plus more for dusting
1/3 cup sugar
1 1/2 teaspoons kosher salt
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1/2 teaspoon ground nutmeg
10 tablespoons unsalted butter, cut into tablespoons, at room temperature
Extra-virgin olive oil, for greasing
10 artichoke hearts in water, drained
1 cup chopped frozen spinach, thawed and drained
1 cup cream cheese, at room temperature
1/2 cup shredded low-moisture mozzarella
1/2 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, cubed, at room temperature
1/3 cup finely grated Parmesan
2 tablespoons dried parsley
All-purpose flour, for dusting
1/2 cup finely grated Parmesan
1/2 cup shredded low-moisture mozzarella
Extra-virgin olive oil, for drizzling
Nonstick cooking spray
2 tablespoons unsalted butter, melted

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



Smokey Spinach and Artichoke Blonde Pizza image

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.

3 cups all-purpose flour (may substitute up to 1 1/2 cups whole wheat flour, if desired)
1 teaspoon salt
2 teaspoons instant yeast (rapid rise)
1 1/2 cups warm water
6 tablespoons olive oil, divided
1/2 cup minced shallot
1/4 cup minced garlic
1 teaspoon anchovy paste
1/2 teaspoon salt
1 teaspoon dried oregano
1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts
2 cups grated smoked gouda cheese

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



Spinach Artichoke Dip Pasta with Chicken image

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.

1 pound short pasta, such as medium shells or rigatoni
1/2 cup sour cream
Two 14-ounce cans cooked or marinated artichoke hearts, diced
4 cups diced cooked chicken
1 cup sliced oil-packed sun-dried tomatoes, drained
1/2 cup (1 stick) unsalted butter
2 pounds fresh spinach
1/2 cup all-purpose flour
4 cups whole milk
2 teaspoons garlic powder
2 teaspoons freshly ground pepper
One 8-ounce block cream cheese, cubed
2 cups freshly grated Parmesan
2 cups shredded sharp white Cheddar

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



Sun-Dried Tomato, Goat Cheese and Artichoke Pizza image

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

1 (12 inch) prepared pizza crust or 1 (14 inch) pizza crusts
1 tablespoon olive oil
1 cup pizza sauce
1 cup artichoke heart, water-packed and drained and chopped
2 cups mozzarella cheese
4 ounces goat cheese, in small pieces
1 cup dry sun-dried tomato, reconstituted

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



Milestone Hot Artichoke-Spinach Dip image

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.

1 cup mozzarella cheese, grated
1 cup parmesan cheese, freshly grated
1 cup mayonnaise
pepper
1 (15 ounce) can artichokes (drained and cut up)
2 garlic, minced
4 ounces cream cheese
0.5 (10 ounce) box frozen chopped spinach, thawed and drained

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



Ultimate Smoked Salmon Artichoke Dip image

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.

1 (14 ounce) can artichoke hearts, drained and diced
6 ounces smoked salmon, chopped
1 tablespoon minced garlic
1 1/2 cups light mayonnaise
3/4 cup light sour cream
3/4 cup parmesan cheese, freshly grated
3 -4 dashes Tabasco sauce

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



Smoked Gouda Spinach Pizza image

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.

1 tube (13.8 ounces) refrigerated pizza crust
1/2 pound sliced fresh mushrooms
1 small red onion, chopped
2 tablespoons butter
2 garlic cloves, minced
1 cup Alfredo sauce
1/2 teaspoon dried thyme
1 package (6 ounces) fresh baby spinach
1/2 pound fully cooked Italian chicken sausage links, sliced
2 cups shredded smoked Gouda cheese

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From foodmeanderings.com


CHICKPEA BLONDIES - THE ORIGINAL FAMOUS RECIPE!
Preheat oven to 350 degrees. Drain and rinse beans very well. Blend all ingredients (except chips) until very smooth in a good food processor (see not above about using a blender). Mix in chips, and scoop into a greased or parchment-lined 8×8 pan. Optional: you can stick some chocolate chips on top of the batter as well. Bake for 30 minutes.
From chocolatecoveredkatie.com


DELISSIO 4 CHEESE CRISPY PAN PIZZA - MADEWITHNESTLE.CA
DELISSIO Crispy Pan 4-Cheese Features and Benefits. Loaded with part-skimmed mozzarella, parmesan, asiago, & Romano cheeses. Comes ready-to-bake in a pan for edge-to-edge cheese & has a crispy, caramelized crust. Crust is crispy on the exterior, soft and tender on the inside. Made with only high-quality ingredients for a fresh-baked taste.
From madewithnestle.ca


SPINACH ARTICHOKE DIP RECIPE - INSANELY GOOD
Preheat oven to 400 degrees F (200 degrees C). Fry bacon in a large, deep skillet over medium-high heat until brown and crisp. Drain off the grease and crumble into a bowl. Combine spinach, artichoke hearts, cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon. Mix well.
From insanelygoodrecipes.com


SICILIAN PIZZA WITH PEPPERONI AND SPICY TOMATO SAUCE RECIPE
For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes and juices from the can. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks.
From seriouseats.com


SPINACH AND ARTICHOKE PIZZA RECIPE-HOW TO MAKE SPINACH
In a mini food processor, puree cottage cheese, pecorino, lemon zest, and 1/4 tsp each salt and pepper. In a bowl, toss spinach, artichoke hearts, garlic, oil, …
From womansday.com


PIZZA WITH SMOKED SALMON, CRèME FRAîCHE AND CAVIAR - FOOD & WINE
Directions. Step 1. Preheat the oven to 500°. Set a pizza stone in the oven for 30 minutes. Advertisement. Step 2. Knead 1/2 teaspoon of the chives …
From foodandwine.com


SMOKED SALMON AND ARTICHOKE DIP | CANADIAN LIVING
In food processor, pulse together salmon, artichoke hearts, onion, mayonnaise, sour cream, capers, Dijon mustard, lemon zest and pepper until blended yet still chunky. Stir in chives. Scrape into serving bowl. (Make-ahead: Cover and refrigerate for up to 3 days.) Nutritional facts Per 1 tbsp: about
From canadianliving.com


SPINACH AND ARTICHOKE GRILLED CHEESE SANDWICHES - FOOD DOLLS
In a buttered baking dish, approximately 12x8, add 5-6 slices of challah bread (make sure you have enough challah to cover the tops). Add 1/3rd of the grated cheese to cover the bread, then arrange the fresh spinach, artichoke hearts, and 1/3 of cheese. Cover with the challah. Pour the egg mixture to cover all the bread.
From fooddolls.com


21 BETTER WAYS TO EAT SPINACH ARTICHOKE DIP, IF THAT'S EVEN POSSIBLE
We've basically spent the last few weeks dreaming about new ways to use this dip. A classic spinach artichoke dip, hot and bubbling from the oven, is pretty hard to beat. Unless of course it's spinach artichoke grilled cheese. Or, better yet, spinach artichoke pizza. When presented with the beautiful combination of spinach and artichoke (and ...
From huffpost.com


BEST THIS YUMMY VEGAN SPINACH AND ARTICHOKE DIP ... - FOOD …
Directions: 1. Preheat the oven to 425°F. Soak cashews in 2 cups of boiled water for about 5 minutes. Strain and set aside. 2. Heat a skillet over medium-high heat and add olive oil.
From foodnetwork.ca


INA'S WARM SPINACH & ARTICHOKE DIP - LOLLI OF THE DAY
I'll be honest - I made this for the Super Bowl and am just now getting around to posting about it and giving you the full review. Spinach and Artichoke Dip is one of my favorite "party" foods, and I was very anxious to try Ina's out. Because I made it on Super Bowl Sunday...I wasn't the best at documenting, as you'll see in the video below. C'est la vie! Let's break it …
From lollioftheday.com


SPINACH ARTICHOKE PIZZA - GOOD FOOD BADDIE
Preheat the oven to 400°F. Start by adding the alfredo sauce to your Pizza Crust and season with red pepper flakes, minced garlic, and black pepper. Then, sprinkle on half of the parmesan cheese to the base. Layer on the spinach and marinated artichokes. Then sprinkle on layers of parmesan and mozzarella cheese.
From goodfoodbaddie.com


RISTORANTE SPINACI - DR. OETKER
Ristorante Spinaci Pizza is topped with delicious spinach, Edam and mozzarella cheese, over our hearty tomato garlic sauce. At Dr. Oetker we always strive to make sure the information about the products we sell is always as accurate as possible. However, because products are regularly improved, the product information, ingredients, nutritional ...
From oetker.ca


SPINACH ARTICHOKE DIP + PARTY MENU PLANNING - OH SHE GLOWS
Preheat the oven to 400F. Add 1 tbsp olive oil into a very large skillet and add in the 2 cups of chopped onion. Cook about 7 minutes on medium heat until onion is translucent. 2a. Meanwhile, in a food processor, process the bread into crumbs with 1 tsp earth balance.
From ohsheglows.com


51 EASY PICNIC FOOD IDEAS - RECIPES BY LOVE AND LEMONS
Juicy tomatoes, creamy mozzarella, and fresh basil fill it with delicious flavor and texture. Chickpea Salad Sandwich. Skip the chicken salad, and make chickPEA salad instead! This creamy vegan sandwich filling contrasts perfectly with crisp veggies and soft baguette. Tomato, Basil, and Artichoke Picnic Sandwich.
From loveandlemons.com


ALTON BROWN’S HOT SPINACH AND ARTICHOKE DIP - FOOD …
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft.
From foodnetwork.ca


WHAT TO SERVE WITH PIZZA: THE 35 BEST SIDE DISHES - PUREWOW
For more food pairing ideas, check out our guides for what to serve with pasta and side dishes for fish tacos.) RELATED: 28 Summer Pizza Recipes We Can’t Get Enough Of. Photo: Liz Andrew/Styling: Erin McDowell 1. Family …
From purewow.com


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