Bev
had a bag of spinach and a big jar of artichoke hearts and decided to make a
pizza using a ball of pre-made store bought dough. We looked up several recipes then she decided
to make a warm spinach and artichoke dip for the sauce using a recipe from cooks.com.
Best
Spinach And Artichoke Dip
1 pkg. frozen spinach thawed
1 pkg. frozen spinach thawed
1
jar marinated artichokes, chopped
8
oz. Philly cream cheese
8
oz. sour cream
3/4
c. shredded Parmesan cheese
8
oz. shredded Monterey Jack cheese
1/2
onion finely chopped
1
stick butter
Red
pepper flakes to taste
Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
We used the grill and our normal process of mashing out the dough, brushing the top with oil, and flipping it onto the gas grill with burners on low. The top side was brushed with oil and when the bottom was crispy, I flipped it and just cooked until it wasn’t sticky.
The crispy side was then topped with the dip, some warm grilled chicken pieces, shredded mozzarella cheese and it went back on the grill, with the burners under it on low and the others on high.
Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
We used the grill and our normal process of mashing out the dough, brushing the top with oil, and flipping it onto the gas grill with burners on low. The top side was brushed with oil and when the bottom was crispy, I flipped it and just cooked until it wasn’t sticky.
The crispy side was then topped with the dip, some warm grilled chicken pieces, shredded mozzarella cheese and it went back on the grill, with the burners under it on low and the others on high.
I
cooked it until the bottom was crisp and by then the cheese was melted.
It
was delicious but next time Bev said she would add some roasted red peppers or
sun-dried tomatoes for color. We really
love pizzas cooked like this, but the way we do it, the toppings need to be
warm and/or partially cooked as the top part of the grill isn’t hot enough to
cook raw ingredients before the crust bottom gets done.
As it turned out, she made them again before I got this posted and below is the next version headed for the grill - she used the leftover spinach/artichoke dip and she got more color on this one.
While she was at it, she made a Greek one as well with tomato sauce and feta cheese.
I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
Larry
1/26/13 & 2/6/13 meal dates
As it turned out, she made them again before I got this posted and below is the next version headed for the grill - she used the leftover spinach/artichoke dip and she got more color on this one.
I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
Larry
1/26/13 & 2/6/13 meal dates
the one with color most definitely looks better but I bet they both tasted wonderful. When you get back to Denver again, I'll have a list of things I want you to cook for me.
ReplyDelete1. Pizza on the grill.
2. Grilled Oysters
3. Ribs
I've been working on a trip plan but please make sure I have the list before we leave so I can bring recipes and tools - ie. oyster knife (I'll really be impressed if you have one):-). We'll finish off another box of oysters today (fried) after having raw and Rockefeller Sun and Tue. The seafood store keeps issuing Groupons and we keep buying them.
DeleteOhhhh.. YUM!!! I LOVE that she used the dip as the sauce for the pizza... a woman after my own heart!!!
ReplyDeleteThanks Jenn - I'll tell her - it worked very well on both of them as well as warmed and rolled in a flour tortilla for lunch.
DeleteYou have inspired me to try pizza on the grill this summer when we are in Maine. I have always been worried that the dough would stick if placed directly on the grill.
ReplyDeleteGreat Karen - it's nice to be a muse. I've grilled many, many like this and never had one stick.
DeleteOh my goodness! This is brilliant - really. I can't imagine how tasty this is. I am making this one without fail!
ReplyDeleteThanks Tricia - As I've said many times, Bev is the chef in this family.
DeleteI still can't stop thinking about this pizza - yum. Be sure to stop by and enter for a chance to win a giveaway!
DeleteI'm not sure I would have thought of this type of pizza, but it does sound delicious. The second pizza looks very pretty -- I like the color.
ReplyDeleteThanks George - both were easy and delicious
DeleteI love the ones with the addition of color, though I have nothing against a totally monochromatic dinner!
ReplyDeleteThanks Pam - spoken like a photographer who takes black and white pics :-)
DeleteLarry, You actually had my attention with just the spinach and articoke pizza but when you added the grilled chicken you took it over the top! Sounds and looks great! Take Care, Big Daddy Dave
ReplyDeleteThanks Dave - Glad you liked it.
DeleteLooks like she put tomatoes in the second pizza. You know I like color in my food! Either way, it looks good, and probably made it easier to get picky Madison to eat by saying "Pizza..."
ReplyDeleteMadison is doing much better and ate it fresh and as leftovers.
DeleteLooks good, Larry. I love spinach and artichoke dip ---but had never thought of using it on a pizza... Hmmmmm--sounds interesting. Thanks.
ReplyDeleteBetsy
Thanks Betsy - I would not have thought of it either, but Bev is a freer thinker than me.
DeleteWhat you can do with pizza is forever endless. I really like that Bev made artichoke/spinach dip and used that as a topping-so nice.
ReplyDeleteVelva
Thanks Velva - Like you we see pizza dough as a blenk canvas.
DeleteI love spinach and artichoke in dip form so I'm sure I'd love them even more on pizza!
ReplyDeleteI'm sure you would as well Joanne, especially when you add your own creative twist to it.
DeleteGood Lord Larry. All three pizzas look amazing. Making the artichoke/spinach dip as your sauce is BRILLIANT! What a decadent and delicious pizza.
ReplyDeleteDid you eat the leftovers with an egg on top the following day? I bet that would be tasty too.
Thanks Pam, Bev appreciates the praise - No egg used but I did actually consider it.
ReplyDeleteThis is BRILLIANT for all of us 'choke' lovers! Can't wait to make this one Larry! Sorry for my absence in commenting in hte last few months. I've had a lot going on with my father's illness and passing and am just now getting back into blogging and commenting more frequently. Hope you've both been doing well.
ReplyDeleteRoz
This looks delicious! I made a spinach artichoke dip last week and now that pizza is calling to me.
ReplyDeleteMary - I'm certain you'll enjoy it.
DeleteThose are some impressive pizzas Larry. With the Egg, we just raise the pizza up higher so it gets the reflective heat from the top down to heat the toppings. Could you do that on your grill or is there a fold down rack in the lid that blocks it? Just an idea.
ReplyDeleteThanks Chris - the gasser has a sloped lid but I may be able raise up a large enough shelf to do it.
Delete