Best 7 Bacon Spinach Artichoke Pizza Recipes

SPINACH, ARTICHOKE, BACON, AND MUSHROOM PIZZA

Steps:

• Preheat oven to 425 degrees.
• Use the olive oil to lightly grease the skillet or pizza pan you're using to bake your pizza.
• Spread the pizza dough onto the prepared pan and brush with olive oil.
• Top the olive oil with 2 cups of the shredded cheese.
• Top the cheese with the spinach, artichoke hearts, bacon, mushrooms and onion rings.
• Combine the remaining cup of cheese with the Parmesan cheese and sprinkle on top of the other ingredients.
• Bake for 12-15 minutes until the crust has turned a golden brown.
• Remove from the oven and let cool for a minute or two before slicing. If serving in a cast iron pan, slide the pizza out onto a cutting board, cut slices, and then return it to the skillet to serve.

BACON SPINACH ARTICHOKE PIZZA RECIPE

Steps:

• Preheat the oven to 400F.
• Place foil paper over the top of the oven dish. Add bacon slices. Bake for 10 min. Let it cool. Chop with a knife to little pieces.
• While bacon is baking, unwrap Freschetta Four Cheese Pizza and top with 1 cup fresh baby spinach, 1/2 cup chopped artichoke hearts and 1/2 cup mozzarella cheese.
• Sprinkle bacon crumbs and bake the pizza on the middle rack for 20 minutes, or until pizza is cooked thru.
• Slice into 8 pieces and enjoy!

BACON AND SPINACH PIZZA

Steps:

• Preheat oven to 450°. Place crust on an ungreased baking sheet. Spread with sauce; top with 1/2 cup cheese, spinach and bacon. Sprinkle with remaining cheese. Bake until cheese is melted, 8-10 minutes.

SPINACH AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

BACON AND ARTICHOKE PASTA

Steps:

• Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

BACON AND ARTICHOKE HEARTS LAVASH FLATBREAD

Steps:

• Preheat the oven to 425 degrees F and line a sheet tray with parchment paper.
• Cook the bacon in a large saute pan over medium-high heat until it is golden and crispy, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces. Remove all but 1 tablespoon of the bacon grease and add the artichoke hearts. Cook over medium heat until they are golden brown, 3 to 4 minutes. Add the canola oil, then the garlic and chile flakes. Saute until the garlic is fragrant, another minute. Remove from the heat and set aside.
• Combine the ricotta, lemon zest, Parmesan, salt, pepper and 2 tablespoons lemon juice in a medium bowl and stir until smooth. Trim the lavash as necessary to fit on a sheet tray and spread the ricotta mixture in an even layer over the top. Top with artichokes and bacon and bake until the cheese is melted and the lavash has crisped at the edges, about 10 minutes.
• Toss the arugula with olive oil and the remaining tablespoon lemon juice and season with salt and pepper. Drizzle the flatbread with olive oil, then top with arugula and cut into slices.

SPINACH ARTICHOKE ALFREDO PIZZA

Steps:

• Preheat oven to 425°.
• In a medium saucepan over low heat, stir together the cream, butter and cream cheese until fully melted.
• Stir in the parmesan cheese and garlic powder and pepper. Continue to cook and stir for 15 minutes. Allow to cool slightly.
• Spread the sauce over the pizza crust. You might have some left over for dipping depending on how saucy you like your pizza.
• Sprinkle sauce with chopped spinach, mozzarella, artichoke hearts and parmesan cheese. Add any additional toppings you desire, like bacon, mushroom, spices, etc.
• Bake for 15 minutes or until cheese begins to brown. Let sit 5 minutes before slicing.