Spinach Artichoke Dip Chicken Pesto Pizzas Recipes

Steps:

• Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.

Steps:

• Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

Steps:

• 1. Pre-heat your oven to 350 degrees. Get out your pizza pan and cover with foil. I do this because it helps later,with the clean up.
• 2. Spray the foil with no stick spray.Put the 3 pizza crusts on pizza pan and use the no stick spray on the crust.Sprinkle on crust,garlic powder,italian seasoning and grated parmesan cheese. Use the amount you desire,all taste are different.
• 3. Add 1 to 2 tsp. pesto sauce on each crust and carefully spread evenly over crust.
• 4. Add 1 to 2 tsps. of your spinach artichoke dip to the crusts and in a circular motion spread evenly to cover crust.
• 5. open the canned chicken,pour off juice for another use and put chicken in the bowl and with a fork, mash it up some. Add the chicken on top of spinach artichoke dip,there will be enough for the 3 pizzas.
• 6. Now the final step- Add your Kraft italain 5 cheese shredded cheese to the chicken,cover evenly. If so desired, sprinkle on alittle more italian seasoning before baking.
• 7. Bake in your pre-heated oven(350 degrees)for 10 to 15 minutes or until cheese is melted. Take out of oven and cool a few minutes. Slice and enjoy.

Steps:

• On a lightly floured surface, roll out pastry into a 15x10x1-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Prick pastry thoroughly with a fork. Bake at 400° for 11-13 minutes or until lightly browned., Meanwhile, in a large skillet, saute chicken and onion in oil until chicken juices run clear. Stir in the tomatoes, artichokes, olives and oregano. Remove from the heat., Spread Alfredo sauce over crust. With a slotted spoon, spoon chicken mixture over sauce; sprinkle with the cheese. Bake for 5 minutes or until cheese is melted.

Steps:

• Preheat oven to 450°. Place crust on an ungreased pizza pan; brush with oil. Spread spinach dip over top. Sprinkle with cheese, artichokes, tomatoes and onion. , Bake until cheese is melted and edges are lightly browned, 8-10 minutes. Cut into 24 pieces.

Steps:

• Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto., Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
• Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.