Spinach artichoke alfredo pizza

ngredients  This recipe makes one pizza heavy on toppings or two pizzas lighter on the toppings, whichever you prefer. 

• ½ pint (1 cup) heavy cream
• ½ cup butter
• 2 tbsp cream cheese
• ¾ cup grated parmesan cheese
• 1 tsp garlic powder
• 1½ cups mozzarella cheese, shredded
• 6 oz of fresh spinach, roughly chopped
• 1 can of artichoke hearts, rinsed and squeezed dry, roughly chopped
• 1-2 tubes/recipes of your favorite pizza crust

Instructions

1. Preheat oven to 425° if you're using homemade dough.  If you're using the stuff that comes in a tube, follow the cooking instructions on the label.
2. In a medium saucepan over low heat, stir together the cream, butter, and cream cheese until fully melted. 
3. Stir in the parmesan cheese and garlic powder. Continue to cook and stir for 15 minutes.
4. Meanwhile, place spinach in a saute pan with a tablespoon of water over medium high heat and saute until wilted.
5. Once spinach is fully wilted, place it onto a clean kitchen towel and wring out all of the liquid by twisting the towel into a ball with the spinach inside. Once you've squeezed out all of the liquid, add it to the sauce.
6. Spread the sauce over the pizza crust. You might have some left over for dipping depending on how saucy you like your pizza.
7. Place artichoke pieces over sauce then top with mozzarella cheese.
8. Bake for 15 minutes or until you start to see the cheese browning.  Let sit 5 minutes before slicing.

Chicken Parm Pizza

CHICKEN PARM PIZZA

A definite winner, this recipe is great for kids (and their parents)!

by Rachael Ray | on 03/12/12

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INGREDIENTS

• 1 store-bought pizza dough
• Cornmeal or flour, for dough
• 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 1 pound ground chicken
• 3 cloves garlic, chopped
• 1 small onion, chopped
• Salt and pepper
• A handful flat leaf parsley, chopped
• Couple pinches crushed red pepper flakes
• Couple pinches dried oregano
• 1 can tomato sauce (8 ounces)
• 1 cup grated Parmigiano Reggiano
• 1 1/2 cups shredded provolone
• 5-6 leaves basil, torn or shredded

Serves 4

PREPARATION

Pre-heat oven to 425°F.

Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of EVOO down over the dough and place in oven. Bake 10 minutes.

Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of EVOO. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5-6 minutes, then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through.

Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10-12 minutes. Top the pizza with basil, cut and serve.

Barbecue Chicken Pizza

Serves 4

Tags: appetizers brunch dinner lunch cheesepoultry vegetables bake 15 Minute Meals Yum-o! Family-Friendly

Submitted by

Rachael Ray

Yum-o! Family-Friendly

on 09/18/07

A creative flavor for pizza that you can whip up in minutes!

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Ingredients

• 1 store-bought pizza crust, such as Boboli brand (12-inch)
• 1/2 cup barbecue qsauce, any brand
• 2 cups chopped cooked chicken, such as rotisserie chicken or leftover roast chicken
• 2 1/2 cups shredded cheddar cheese
• 2 scallions, chopped
• 1/2 small red bell pepper, chopped

Preparation

Pre-heat oven to 400°F.

Put the pizza crust on a pizza tray or a large cookie sheet. Cover with barbecue sauce, as you would with pizza sauce.

Top with chicken, cheese, scallions and red bell pepper and bake until golden and bubbly on top, 12-15 minutes. Cut into 8 pieces and serve.

This is a great recipe for kids and the whole family from Yum-o! It's good AND good for you. For more information about Yum-o! go to the Yum-o! website.

Potato Fontina Pizza

INGREDIENTS

• Pizza crust, store-bought or Pizza Crust recipe
• 1 whole bulb garlic, roasted and cloves removed from skins
• 1 small white or Yukon Gold potato, sliced on a mandolin
• Salt and pepper
• A few sage leaves per pie
• Fontina Val D’Aosta cheese, shredded
• Extra virgin olive oil (EVOO), for drizzling

Makes 1 12-inch pizza

PREPARATION

Spread the roasted garlic on the pizza crust and top with the potatoes, salt, pepper, sage and Fontina. Bake in the oven, according to the pizza dough directions. Top with a drizzle of EVOO.

BLD Carbonara Pizza

INGREDIENTS

• 1 tablespoon extra virgin olive oil (EVOO), for drizzling
• 1/4 pound pancetta, chopped
• 1 pound pizza dough brought to room temperature for round pie or pop canister for a rectangular pie
• Cornmeal, for sprinkling on pizza pan
• 2 large egg yolks, beaten
• 1 cup ricotta cheese
• 1/4 cup grated Romano cheese (a generous handful)
• 1 large clove garlic, grated with Microplane or small side of box grater
• Black pepper
• 1 1/2-2 cups shredded provolone cheese
• A handful of flat leaf parsley, chopped

Serves 4

PREPARATION

Pre-heat the oven to 450°F. Place rack in oven as low as it goes.

While oven is getting hot, add EVOO to a small skillet and heat over medium-high heat. Cook pancetta until crisp, 4-5 minutes. Transfer crispy pancetta to a paper towel-lined plate. Reserve the drippings.

Roll out pizza dough into a large, thin round or rectangular shape. Spread some cornmeal on pizza pan or baking sheet, then transfer crust onto it. Brush the dough with pancetta oil and prick the surface with the tines of a fork in several spots to prevent dough bubbles. Bake for 7 minutes.

While dough bakes, in a bowl, mix the egg yolks with ricotta, Romano cheese, grated garlic and black pepper. Remove the pizza from the oven. Cover the pizza dough with ricotta cheese mixture, then top with provolone cheese.

Bake 10-12 minutes more or until evenly golden on top and crust is crisp. Scatter parsley over cooked pizza, cut into wedges and serve.