Spinach, Artichoke and Bacon Pizza

Name: Spinach, Artichoke and Bacon Pizza
Yield: 4
Ingredients: 15.0ml Olive oil; 2.0cloves Garlic, minced; 2.0g Red pepper flakes, crushed; 25.0g Parmesan cheese, grated; 1.0each Lemon zest; 280.0g Baby spinach, roughly chopped; 375.0ml, prepared Knorr® Professional Culinary Cream Base 6 x 715 gr; 2.0each Pizza Dough, pre-rolled (30,5 cm); 340.0g Mozzarella cheese, shredded; 400.0g Artichokes hearts, roughly chopped; 330.0g Bacon, cooked then crumbled; 7.0g Oregano, fresh, chopped

Spinach, Artichoke and Bacon Pizza – - Recipe

Creamy, garlicky white sauce is the base of classic spinach artichoke dip turned into a pizza.

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Prepare the Sauce

Olive oil 15.0 ml
Garlic, minced 2.0 cloves
Red pepper flakes, crushed 2.0 g
Parmesan cheese, grated 25.0 g
Lemon zest 1.0 each
Baby spinach, roughly chopped 280.0 g
Knorr® Professional Culinary Cream Base 6 x 715 gr 375.0 ml, prepared
Knorr® Professional Culinary Cream Base 6 x 715 gr
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Prepare the Pizza

Pizza Dough, pre-rolled (30,5 cm) 2.0 each
Mozzarella cheese, shredded 340.0 g
Artichokes hearts, roughly chopped 400.0 g
Bacon, cooked then crumbled 330.0 g
Oregano, fresh, chopped 7.0 g

Appetizer / Shareable

Main Course

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Vegetables

Creamy, garlicky white sauce is the base of classic spinach artichoke dip turned into a pizza.

...

Preparation

Prepare the Sauce
- In a medium saucepan, heat oil and add the garlic and red pepper flakes; cook, stirring constantly, 30 to 60 seconds. Gradually add prepared Knorr® Culinary Cream. Bring the mixture to a simmer over medium-low. Stir occasionally for about 5 minutes. Stir in the Parmesan and lemon zest.
- Meanwhile, add the spinach to a medium saucepan over medium-high heat. Cook and stir until the spinach wilts, about 1 minute. Remove the spinach from the pan and remove all excess liquid, then add to the Knorr® Culinary Cream mixture.
Prepare the Pizza
- Spread ½ of the spinach sauce over each of the rolled pizza doughs, then top each with half of the mozzarella, artichokes, bacon and oregano.
- Bake at 220⁰C until the cheese is bubbling and the crust is brown.