I cannot believe we are already approaching April. It seems like the holidays just passed and I’m still cobbling my 2017 life together from half finished to-do lists, emergency do-or-die situations to get-it-done-or-lose-the-job deadlines. On days like this, which eep — happens more frequently than I wash my hair (thank gawd Matt either doesn’t notice or doesn’t care) — I need fast dinners like this Grilled Chicken and Spinach, Artichoke Dip Pizza.
To start this recipe you are going to need a killer Spinach and Artichoke Dip. I’ve got you handled when it comes to that. Here are a few of my few handy tricks that separates this Spinach and Artichoke Dip from the ordinary:
- I added smashed capers for some briny-ness and leeks for added flavor
- For a slight peppery bite I threw in 3 tablespoons Gourmet Garden’s Lightly Dried Basil. But not just any dried basil. Gourmet Garden’s light dried herbs is packed with flavor and can be used just like fresh herbs, but lasts for weeks in the fridge after opening. I love how it rehydrates during cooking to bring big and fresh flavors to life. Additional bonus: it can last up to 4 weeks in the fridge once opened. Yay to that and to less waste! (You can find Gourmet Garden in the produce section at Kroger in the following varieties: basil, cilantro, chili pepper, ginger, parsley and chives.
Once you’ve whipped this up, get creative because this has multiple uses, e.g. as dip of course, but even better as a base for the pizza you here, or slather it between some bread for a Grilled Chicken and Spinach, Artichoke Melt (found here) or simply toss with it some pasta.
You see where I’m going with this — there are a lot of ways to repurpose this recipe. Now the fun part: Leave me your idea(s) how you would repurpose this spinach and artichoke dip recipe or how you repurpose any recipe into more than one dish in the comment section for a chance to win a $50 Kroger Gift Card and $20 worth of product vouchers so you can create your own healthy meal featuring Gourmet Garden products.
Yield: Serves 6
Spinach and Artichoke Dip (makes about 2 1/2 cups)
- 2 tablespoons olive oil
- 3/4 cup of leeks, white parts only
- 2 10oz. bag of baby spinach
- 3 tablespoons Gourmet Garden Basil, Lightly Dried
- Pinch crushed red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 2 tablespoons of capers, smashed
- 1/2 cup ricotta cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 cup fresh mozzarella, torn or shredded
- 1/2 cup pepper jack cheese
- 1/2 cup Parmesan cheese, finely grated
Pizza Crust (Jim Lahey’s No-knead Pizza Crust from Serious Eats)
- 500 grams (17 Â½ ounces or about 3 Â¾ cups) all-purpose flour, plus more for shaping the dough
- 1 gram (1/4 teaspoon) active dry yeast
- 16 grams (2 teaspoons) fine sea salt
- 350 grams (1 Â½ cups) water
1 cup Spinach Artichoke Dip
2 grilled chicken breast, sliced
8 oz. fresh mozzarella cheese
To make spinach and artichoke dip:
Heat olive oil in a large pan over medium heat. Add garlic paste, cook and stir until fragrant, about 30 seconds.
Add one handful of spinach at a time to pan. Stir and cook until wilted before adding the next. Add crushed red pepper, salt and pepper to taste. Continue to cook and stir until liquid is nearly evaporated, about 3 minutes. Add artichokes and smashed capers, stir and cook until blended.
Turn heat to low and add ricotta cheese, mayonnaise, sour cream, stir until blended. Sprinkle in onion and garlic powder; stir to blend. Add in mozzarella, pepper jack cheese and parmesan, cook and stir until the cheeses are melted, about 3 minutes.
To make pizza crust:
In a medium bowl, thoroughly blend together flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly. Cover the bowl with plastic wrap or a kitchen towel. Set aside to rise at room temperature (about 72Â°F) for 18 hours or until it has more than doubled.
Flour a work surface and scrape out the dough. Divide it into 4 equal parts for easy handling and shaping. For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. Order of the fold doesn’t matter; the idea is to achieve four folds. Shape each portion into a round and turn seam side down, making sure to mold it into a circular mound. Mounds should not be sticky; if they are, lightly dust with more flour. If dough is not used right away, wrap the balls individually in plastic and refrigerate for up to 3 days. When ready to use, bring dough balls to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours.
To assemble and bake pizza:
Bring dough to room temperature as instructed above. Adjust oven rack to middle position and place pizza stone on top. Heat oven to 500 degrees.
In the meantime, lightly oil hands and gently push and stretch the dough out onto a large piece of parchment paper, being careful not to pop all the air bubbles. Top pizza with spinach and artichoke dip (you will have more than you need. Save remaining dip in refrigerator, tightly covered, for up to 4 days), layer with sliced grilled chicken and fresh mozzarella. Carefully slide parchment and pizza on to the backside of a baking sheet and in one quick motion slide it onto the heated pizza stone. Bake for 5 minutes and carefully remove parchment paper by lifting pizza with a large spatula and pulling the paper out from underneath with a long pair of tongs. Bake for another 10 minutes or until bottom crust is crisp and top is bubbling. Remove from oven and allow to cool for 5 minutes before slicing.
This is a sponsored conversation written by me on behalf of Gourmet Garden. The opinions and text are all mine.