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Saturday, May 21, 2011

Chicken, Bacon, Spinach & Artichoke Pizza.

A friend of our had introduced us to Papa Murphy's Pizza a while back at a get together. Especially to their Chicken, Bacon, Spinach & Artichoke Pizza. I would probably never have tried this pizza if she hadn't ordered it and had it baking in her oven when we came over to eat. Since then, we've eaten this pizza more times than I can count. Except this time, I decided to try and make it at home. And I must say, it was delicious, and probably healthier than getting it from Papa Murphy's. After buying everything for the pizza it was probably cheaper to just go to Papa Murphy's but this one didn't give me heartburn like Papa Murphy's has lately. Which is a HUGE upside.

The sauce isn't a normal tomato based sauce, but actually a ranch based. I ended up mixing a little of the red sauce on top of the pizza and it gave it a better flavor. So I've got to tweak the sauce recipe a bit, but it's still quite edible and was really good leftover.

Chicken, Bacon, Spinach & Artichoke Pizza
(makes 8 slices)

1 can Pillsbury pizza crust (if you don't want to make your own-like me)
1/2 cup low fat ranch
2 Tbsp minced garlic
2 Tbsp Parmesan cheese
1 can Artichoke quartered, in water, chopped to smaller pieces
2 cups fresh Spinach, cleaned and dried
1 package bacon bits
2 chicken breast, cooked and cut into cubes (I used the Tyson Ready grilled breasts for ease)
2-3 cups lowfat mozzarella cheese, shredded

Preheat oven to 400 degrees. In a small bowl mix ranch, garlic and parmesan, and set to the side. Roll out pizza dough, and place onto a cookie sheet. To get a crispy crust, poke holes using a fork in the dough so it doesn't bubble up, and bake for 5-8 minutes.
When dough is a little crispy, but not browned, take out of the oven. Place ranch sauce, then layer with the artichokes, chicken, spinach and bacon, then top with cheese and bake until the dough is cooked and cheese is melted.

Cut and enjoy!!

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