Spinach, Artichoke and Bacon Pizza
Creamy, garlicky white sauce is the base of classic spinach artichoke dip turned into a pizza.
Appetizer/Shareable
Main Course
Ingredients per serving
Prepare the Sauce
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Olive oil 1.0 Tbsp
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Garlic, minced 2.0 cloves
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Crushed red pepper flakes 0.5 tsp
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Parmesan cheese, grated 0.25 cup
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Lemon, zest of 1.0 each
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Baby spinach, roughly chopped 10.0 oz
Prepare the Pizza
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Pizza Dough, rolled (12”) 2.0 each
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Cheese, Mozzarella, shredded 3.0 cups
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Artichokes hearts, roughly chopped 14.0 oz
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Bacon, crisp-cooked and crumbled 1.5 cups
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Oregano, fresh, chopped 1.0 Tbsp
Preparation
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Prepare the Sauce
- In a medium saucepan, heat oil and add the garlic and red pepper flakes; cook, stirring constantly, 30 to 60 seconds. Gradually add prepared LeGoût® Cream Soup Base. Bring the mixture to a simmer over medium-low. Stir occasionally for about 5 minutes. Stir in the Parmesan and lemon zest.
- Meanwhile, add the spinach to a medium saucepan over medium-high heat. Cook and stir until the spinach wilts, about 1 minute. Remove the spinach from the pan and remove all excess liquid, then add to the LeGoût® Cream Soup Base mixture.
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Prepare the Pizza
- Spread ½ of the spinach sauce over each of the rolled pizza doughs, then top each with half of the mozzarella, artichokes, bacon and oregano.
- Bake at 425⁰F until the cheese is bubbling and the crust is brown.
