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Spinach & Artichoke Pizza

Spinach & Artichoke Pizza


Greek meets Italian in one ooey, gooey delicious pizza pie.

By Chef Jo Lusted


1 398-mL can artichokes, drained and squeezed dry
1 1/2 cups skim milk mozzarella, shredded
2/3 cup Parmesan, fresh
1 clove garlic
1 cup non-fat Greek yogourt
juice of 1/2 lemon
sea salt and freshly ground black pepper, to taste
10 oz. spinach, cooked
1/2 red pepper, diced
8 oz. rotisserie chicken, shredded
1 16-oz. whole wheat pizza dough
cornmeal for dusting
non-stick cooking spray

  1. Preheat oven to 450 F.
  2. In a food processor, purée artichokes, cheeses, garlic, yogourt and lemon until combined. Transfer to bowl and set aside.
  3. Lightly mist a parchment-lined baking sheet with oil. Sprinkle with cornmeal. Stretch dough by hand to cover entire baking sheet.
  4. Spread sauce evenly across pizza. Top with spinach, shredded chicken and red pepper.
  5. Bake in bottom third of oven for 12 to 14 minutes until bottom is golden brown and top is bubbling.

The Greek Goods

Greek is a very thick style of yogourt that is made by straining the whey from plain yogourt to make it thicker and creamier. Greek yogourt holds up better when heated than regular or stirred yogourt, making it perfect for cooking. Use it in place of 35% cream, mayo or sour cream. It's not only lower in fat, but also boasts upwards of 23 grams of protein; that's as much as two to three ounces of lean meat!


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