[1]
Seriously, that’s all there is to it.
I am a firm believer that the 3 most important ingredients to a great homemade pizza are a great pizza dough recipe, a great sauce, and good quality cheese. If you have those 3 components, anything else you put on your pizza is just “icing on the cake”.
Bonus: If you have more “sauce” than you need for the pizza, Molly has used this mixture as a dip for tortilla chips.
Spinach and Grilled Chicken Pizza
- 1 pound pizza dough recipe found in the “Kitchen” category of the site or here [2].
- Spinach dip from a jar (or you can make a healthy version as seen below)
- Ricotta Cheese ( or grated parmesan or romano if your are using the homemade spinach dip)
- Minced garlic to taste
- Grilled chicken sliced thinly and previously cooked (If you grill your own, only half a chicken breast is needed. Save the other half for lunch tomorrow)
- Parmesan cheese, freshly grated
- 1 ball of fresh mozzarella cheese, sliced
Preheat oven to 450F. Preheat pizza stone at the same time if you use one.
Mix 4:1 ratio of the spinach dip and ricotta cheese.
Add in minced garlic to your own taste. (We like a lot)
Stretch or roll pizza dough on floured surface and transfer to a rimless cookie sheet that has been liberally sprinkled with cornmeal.
Spread spinach/ricotta/garlic onto dough.
Place chicken pieces on “sauce”.
Top with grated parmesan (about 1/2 cup or desired amount) and 1 ball sliced fresh mozzarella cheese.
Transfer to preheated pizza stone and bake at 450F till crust is browned and cheese is bubbly.
Let sit pizza rest for about 5 minutes before slicing with pizza cutter.
Healthy Spinach Dip
- 11/2 cup plain Greek yogurt
- 10 oz frozen spinach or 20 oz fresh spinach (I used spinach we grew in our garden which had been blanched and frozen)
- 1/3 cup fresh basil (I used basil grown in our herb garden then blanched and frozen)
- 2 cloves grated or finely minced garlic (also grown in the garden)
- 1 tsp kosher salt
- 1-3 TBP EVOO (If using frozen spinach, you only need 1 Tbsp EVOO)
If using fresh Spinach, saute in skillet with 2 Tbsp EVOO and drain off excess liquid. Allow spinach to cool. If using frozen spinach, thaw and squeeze out excess liquid and roughly chop.
Chop basil. mix all ingredients together.
Only half of this recipe was used for the pizza. The other half can be refrigerated and used for another purpose like . . . ummmm . . . as dip?
I also opted to add freshly grated Romano cheese to the dip instead of the Ricotta but either will work. I almost always make my own Ricotta cheese. It’s super easy to make.
Anyway, I hope you enjoy the pizza as much as we do!
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
© 2014 – 2017, Pamela [3]. All rights reserved.