Spinach Artichoke French Bread Pizzas

The recipe Spinach Artichoke French Bread Pizzas can be made in about 32 minutes. One portion of this dish contains roughly 16g of protein, 16g of fat, and a total of 362 calories. This lacto ovo vegetarian recipe serves 6 and costs $1.49 per serving. It works well as a reasonably priced main course. Plenty of people made this recipe, and 103 would say it hit the spot. This recipe from Cook Nourish Bliss requires artichoke hearts, sea salt, french bread, and onion. This recipe is typical of Mediterranean cuisine. Overall, this recipe earns a super spoonacular score of 94%. Mushroom Spinach and Swiss French Bread Pizzas, Spinach-artichoke French Bread Pizza, and Spinach-Artichoke French Bread Pizza {Saturdays with Rachael Ray} are very similar to this recipe.

Servings: 6

Preparation duration: 12 minutes

Cooking duration: 20 minutes

 

Ingredients:

½ cup chopped artichoke hearts (from a can)

5 ounces fresh baby spinach leaves

1 large loaf (about 13 ounces) french bread

3 large cloves garlic, minced

1 heaping cup freshly shredded mozzarella cheese

2 tablespoons olive oil, divided

1 small onion, chopped

¼ teaspoon red pepper flakes

¾ cup ricotta, strained if watery

¼ teaspoon fine sea salt

Equipment:

baking paper

baking sheet

oven

frying pan

bowl

Cooking instruction summary:

Preheat the oven to 375F. Line a large baking sheet with parchment paper. Slice the loaf of bread in half lengthwise, then cut each half into 4 equal pieces (you can also leave the halves whole I just find it easier to cut before baking!). Place the pieces on the prepared baking sheet and set aside.Set a large skillet over medium heat. Add in 1 tablespoons of the olive oil. When hot, add in the onion and cook for about 4 to 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant. Reduce the heat to medium low. Add the spinach to the skillet, a few handfuls at a time, and cook until completely wilted. Remove from the heat. Stir in the artichokes, salt and red pepper flakes. Taste and season with additional salt and red pepper if needed.Add the ricotta and the remaining tablespoon olive oil to a small bowl and mix until combined. Season with salt and red pepper flakes to taste. Smear an equal amount of the ricotta mixture onto each piece of bread. Next, top each piece with an equal amount of the spinach / artichoke mixture, and finally sprinkle with some of the mozzarella.Bake for about 10 to 12 minutes, until the bread is crisp and the cheese is melted. Serve immediately.

 

Step by step:


1. Preheat the oven to 375F. Line a large baking sheet with parchment paper. Slice the loaf of bread in half lengthwise, then cut each half into 4 equal pieces (you can also leave the halves whole I just find it easier to cut before baking!).

2. Place the pieces on the prepared baking sheet and set aside.Set a large skillet over medium heat.

3. Add in 1 tablespoons of the olive oil. When hot, add in the onion and cook for about 4 to 5 minutes, until tender.

4. Add in the garlic and cook for 30 seconds, until fragrant. Reduce the heat to medium low.

5. Add the spinach to the skillet, a few handfuls at a time, and cook until completely wilted.

6. Remove from the heat. Stir in the artichokes, salt and red pepper flakes. Taste and season with additional salt and red pepper if needed.

7. Add the ricotta and the remaining tablespoon olive oil to a small bowl and mix until combined. Season with salt and red pepper flakes to taste. Smear an equal amount of the ricotta mixture onto each piece of bread. Next, top each piece with an equal amount of the spinach / artichoke mixture, and finally sprinkle with some of the mozzarella.

8. Bake for about 10 to 12 minutes, until the bread is crisp and the cheese is melted.

9. Serve immediately.


Nutrition Information:

Quickview
359k Calories
15g Protein
15g Total Fat
39g Carbs
34% Health Score
Limit These
Calories
359k
18%

Fat
15g
24%

  Saturated Fat
6g
38%

Carbohydrates
39g
13%

  Sugar
2g
3%

Cholesterol
30mg
10%

Sodium
639mg
28%

Get Enough Of These
Protein
15g
32%

Vitamin K
118µg
113%

Vitamin A
2670IU
53%

Folate
144µg
36%

Selenium
24µg
35%

Manganese
0.58mg
29%

Calcium
217mg
22%

Phosphorus
202mg
20%

Vitamin B1
0.3mg
20%

Vitamin B2
0.34mg
20%

Iron
3mg
18%

Vitamin B3
3mg
16%

Vitamin C
11mg
14%

Magnesium
44mg
11%

Zinc
1mg
11%

Fiber
2g
10%

Vitamin E
1mg
9%

Vitamin B12
0.53µg
9%

Vitamin B6
0.16mg
8%

Potassium
281mg
8%

Copper
0.13mg
7%

Vitamin B5
0.34mg
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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