Description
This High Protein Spinach Artichoke Pizza combines wholesome whole wheat crust with a creamy, cheesy topping loaded with fresh spinach and marinated artichoke hearts. With a perfect balance of protein and veggies, this pizza is a nutritious, delicious meal ideal for a quick weeknight dinner or a healthy treat any time.
Ingredients
Scale
Pizza Dough
- 1 whole wheat pizza dough (12 oz)
Toppings
- 2 cups fresh spinach, chopped
- 1 can (14 oz) marinated artichoke hearts, drained and chopped
- 4 oz low-fat cream cheese, softened
- 1 cup part-skim mozzarella cheese, shredded (divided)
- 2 tbsp grated Parmesan cheese
- 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 to bake the pizza with a crispy crust.
- Prepare Dough: Roll out the whole wheat pizza dough on a floured surface, shaping it into a 12-inch diameter circle for an even base.
- Sauté Vegetables: In a skillet over medium heat, sauté the chopped spinach and artichoke hearts until the spinach wilts and the artichokes are heated through to enhance their flavors.
- Make Creamy Cheese Mixture: In a bowl, combine the softened low-fat cream cheese with garlic powder, salt, pepper, and half of the shredded mozzarella cheese. Mix until smooth and creamy.
- Assemble Pizza: Spread the cream cheese mixture evenly over the rolled-out dough, then layer on the sautéed spinach and artichokes. Sprinkle remaining mozzarella and grated Parmesan cheese on top, adding dried oregano for extra flavor.
- Bake: Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust turns golden brown and the cheese bubbles and melts perfectly.
Notes
- You can substitute fresh spinach with frozen spinach—just be sure to thaw and drain excess moisture before sautéing.
- For a vegan version, replace cream cheese and mozzarella with plant-based alternatives.
- Adding a pinch of red pepper flakes can give the pizza a nice spicy kick.
- Letting the dough rest for 10 minutes before rolling can make it easier to stretch.
- Leftover pizza tastes great reheated in a skillet for a crispy crust.
