Spinach and Artichoke Pizza
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 120 g | Spinach | |
| 200 g | Greek yogurt | |
| 120 g | Cream cheese | |
| 170 g | Shredded cheese | (mozzarella) |
| .5 tsp | Garlic powder | |
| 1 tsp | Red chili flakes | |
| 120 g | Artichoke hearts | |
| 120 g | Flour | |
| 2 tsp | Baking powder |
- In a medium bowl combine the flour, baking powder and half a teaspoon of kosher salt and whisk well. Add 70% of the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Preheat oven to 230C. If using a pizza stone, preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil. Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).
- In a large bowl combine the rest of the yogurt, cream cheese, garlic powder, salt, pepper and crushed red pepper flakes and stir until smooth. Add in the spinach, artichokes and half the mozzarella, stir to combine.
- Spread the spinach and artichoke dip over the top of the pizza dough. Sprinkle the remaining shredded mozzarella evenly over the top of the pizza.
- Bake on the middle rack of the oven for 10-15 minutes or until the cheese is golden and bubbly.
Fat:
43.8g
Saturates:
25.51g
Sugars:
7.6g
Protein:
42.5g
Carbs:
64.7g
Fiber:
6.7g
67.9%
Calories
65.4%
Carbs
50%
Protein
109.5%
Fat
26.8%
Fiber