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Chicken Spinach Artichoke Pizza is a delicious taste of heaven in a game day dinner option

Chicken Spinach Artichoke Pizza

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Servings: 2 pizzas
Author: Cathy Trochelman

Ingredients

  • For crust:
  • 1 1/3 c lukewarm water
  • 1 packet granulated yeast
  • 2 1/4 tsp Kosher salt
  • 1 1/2 tsp sugar
  • 1/8 c olive oil
  • 3 1/4 c flour I used half all-purpose and half whole wheat
  • For pizza:
  • 3/4 cup spinach dip
  • 1 cup fresh spinach torn
  • 1 7.5 oz jar marinated artichoke hearts
  • 1 roma tomato chopped
  • 2 large chicken breasts cooked & chopped
  • 1 1/2 cups mozzarella cheese

Instructions

  • For crust:
  • In a large bowl, mix yeast, salt, sugar, and olive oil with water.
  • Mix in the flour without kneading.
  • Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approx 2 hours.
  • Dough can be used immediately or refrigerated in a lidded (not airtight) container for up to 12 days.
  • Makes 2 pizzas.
  • For pizza:
  • Preheat oven to 425.
  • Roll out pizza crust to desired size and bake 5 minutes in preheated oven.
  • Top with spinach dip, spinach, artichoke hearts, tomatoes, chicken, and cheese.
  • Bake at 425 degrees for 18-20 minutes.