This is the pizza version of your favorite spinach and artichoke dip - does it get any better than that?! It's super creamy and delicious with bursts of freshness from the cherry tomatoes. It honestly comes together pretty quickly if you use convenient options like pre-prepared pizza dough and a rotisserie chicken.
I would suggest making sure that you don't layer it too thick right in the middle, make sure to spread it pretty evenly, otherwise your crust might turn out a little soggy in the center.
Makes 1 large pizza
1/4 cup heavy cream
1/4 cup parmesan
4oz cream cheese
2 Tbsp butter
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 pizza dough
1 1/2 cup of cooked and shredded chicken
1/2 cup of cherry tomatoes cut in half
1 can of artichoke hearts roughly chopped
2 cups of fresh spinach roughly chopped
1/4 cup of red onions sliced
3/4 cup mozzarella
Preheat your oven to 475 °
In a medium pot combine all of the ingredients for the white pizza sauce over medium low heat. Stir it frequently until everything is melted and incorporated. Turn off the heat and stir in the chopped artichokes and spinach. Set it aside to cool.
Meanwhile, sprinkle onto your baking sheet a little flour, semolina, or cornmeal to help prevent sticking. Roll out your pizza dough and place on your prepared baking sheet. With a pizza this size it can help to prick a few holes in the crust to prevent bubbles forming in the crust.
Spread the sauce with the spinach and artichokes evenly over the pizza crust. Sprinkle over the shredded chicken, cherry tomatoes, and red onions. Top evenly with the mozzarella.
Bake in the oven for about 20 minutes, watch closely the last 5 minutes as every oven will vary.
Let cool for at least 10 minutes before slicing. Enjoy!