Spinach Artichoke Bread

01 September 2015

Spinach Artichoke Bread

Because fall is coming, and you are going to need something to eat with all that soup. Or because you bought artichokes and don't know what to do with them. Or because you like cheesy artichoke bread. Or...just try the recipe and thank me later.


For us, it was grilled chicken and corn on the cob that needed something to go with it.  I don't know how all the no-carb people do it, but a meal without some sort of bread/rice/pasta/potato leaves me feeling hungry. I am sure there is a science to it, and I am sure that I don't care.

Spinach Artichoke Bread Close Up

Artichokes are expensive, and I have never used them straight from the produce section.  They seemed like too much work to get to the part you want to eat (correct me in the comments if I am wrong).  So we used canned artichoke hearts.

Spinach Artichoke Bread on a Plate

Spinach Artichoke Bread

1 Tbsp butter
1 can artichoke hearts, chopped into quarters or eighths (your preference)
1 cup chopped fresh spinach
4 cloves garlic, minced
4 oz. (½ brick) cream cheese
½ cup Parmesan cheese
1½ cups mozzarella cheese
pepper to taste
  1. Preheat oven to 450°
  2. Prepare the pizza crust and press it out onto a sheet pan.
  3. Pre-bake crust for 5 minutes.
  4. Rub butter on top of crust (edges and middle).  This is easier to do if you don't cut the amount you need, but instead hang onto the wrapped end of the stick, and let the butter melt as you rub it over the crust.  Once the whole crust has the gloss of melted butter, you are done.
  5. Spread the artichokes, spinach, and garlic evenly across the pizza dough.  
  6. Use two spoons (or a spoon and your finger) to dollop small bits of cream cheese across the pizza dough.
  7. Sprinkle Parmesan and mozzarella cheese evenly across dough.  Crack fresh pepper over cheese.
  8. Bake 10 minutes, or until cheese begins to brown.
*For our fabulous pizza dough recipe, click here.  Feel free to use your favorite recipe, or the pre-made dough from the store, or a can of biscuits laid out and smushed together, or whatever your heart desires.

If you wanted to do a little sprinkle of lemon juice over the artichokes before you put the cheese on, I think that would be pretty awesome, too.  Haven't tried it, but now I want to.  

Also, when you make your pizza, are you a toppings under the cheese or toppings on top of the cheese kind of person? One of life's tough questions, I know.  Obviously, we are under the cheese kind of people.  I don't know why.  

Anywho, feel free to comment with your results if you try this recipe.  I think it would be great with all sorts of additions, but we are kitchen sink recipe kind of people, so I am trying to scale back on the add-ins to recipes to be able to taste the individual ingredients more.  But if you found good additions, let us know! 
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