Description
This High Protein Spinach Artichoke Pizza is a delicious and nutritious twist on a classic favorite. Featuring a whole wheat crust topped with sautéed spinach, marinated artichoke hearts, and a creamy blend of low-fat cream cheese and mozzarella, this pizza offers a satisfying meal packed with protein and flavor. Perfect for a quick dinner or a healthy snack, it combines wholesome ingredients with a crispy golden crust in just 30 minutes.
Ingredients
Scale
Pizza Dough
- 1 whole wheat pizza dough (12 oz)
Vegetable Toppings
- 2 cups fresh spinach, chopped
- 1 can (14 oz) marinated artichoke hearts, drained and chopped
Cheese Mixture
- 4 oz low-fat cream cheese, softened
- 1 cup part-skim mozzarella cheese, shredded (divided)
- 2 tbsp grated Parmesan cheese
Seasonings
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) to ensure it’s hot enough for a crispy crust and perfectly melted cheese.
- Prepare Dough: Roll out the whole wheat pizza dough on a floured surface into a 12-inch diameter circle, shaping the base of your pizza.
- Sauté Vegetables: In a skillet over medium heat, sauté the chopped spinach and drained artichoke hearts until the spinach is wilted and the mixture is tender, enhancing their flavors and removing excess moisture.
- Mix Cheese Blend: In a bowl, combine the softened low-fat cream cheese with garlic powder, salt, pepper, and half of the shredded mozzarella. Stir until smooth and well combined for a creamy, flavorful spread.
- Assemble Pizza: Spread the creamy cheese mixture evenly over the rolled-out dough. Then evenly layer the sautéed spinach and artichoke mixture on top, followed by sprinkling the remaining mozzarella and grated Parmesan cheese. Optionally, sprinkle dried oregano over the pizza for added flavor.
- Bake: Place the assembled pizza in the preheated oven and bake for 12 to 15 minutes. Bake until the crust turns golden brown and the cheeses are melted and bubbly, signaling it’s ready to serve.
Notes
- Make sure to drain the artichoke hearts well to avoid a soggy crust.
- For a crispier crust, bake your pizza on a preheated pizza stone or baking sheet.
- Feel free to add crushed red pepper flakes for a spicy kick.
- Using part-skim mozzarella keeps the pizza lower in fat while maintaining excellent meltability.
- Leftover pizza can be refrigerated and reheated in the oven for best texture.
