Chicken Spinach & Artichoke Pizza

If you like spinach and artichoke dip....this pizza is for you.

Linked with Weekend Potluck and Foodie Friday.

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Chicken Spinach & Artichoke Pizza

Pizza dough
1 tbsp olive oil, plus more for dough
2 1/2 cups baby spinach
Salt & Pepper
3 cloves garlic, minced
Pinch red pepper flakes, optional
2 tbsp butter
1 1/2 tbsp flour
3/4 cup milk
7.5 oz marinated artichoke hearts, drained and patted dry, chopped
4 oz mushrooms, drained and patted dry
1 cup cooked chicken, shredded
2 oz crumbled feta
1/2 cup shredded pizza cheese or mozzarella
1/4 cup parmesan cheese, grated

Heat oven to 500* My oven runs a little hot so I bake on 475*. Place pizza stone in oven to heat up.

Press 1/2 the dough from recipe above out on parchment paper until desired thickness (I like mine on the thin side). Drizzle with olive oil and pinch of salt and pepper.

Heat 1 tbsp of oil in a medium skillet. Add spinach, pinch of salt and pepper; saute until it starts to soften. Add garlic and pepper flakes if using; cook 1-2 minutes more. Place in a bowl and set aside.

To the same skillet melt butter; whisk in flour and cook 1-2 minutes. Slowly whisk in milk and a pinch of salt and pepper. Mixture will be thick. Stir in spinach.

Spread mixture out across dough. Add artichoke, mushrooms, chicken, feta and pizza cheese. Grate parmesan cheese over the top. Slide pizza onto a cutting board and transfer to pizza stone along with parchment paper. Bake for 12-15 minutes.

White Chocolate Cranberry Biscotti

I hope everyone had a great holiday season. I know I did.

My anniversary is on New Years Eve, so the hubby and I rented a cabin up above Gatlinburg. It was so cool! We had a great time strolling the shops in town, seeing all the Christmas lights and eating wonderful food. The cabin was perfect. Hot tub on the deck, with the best view ever, and lots of privacy ;). Great time!!!! It may just turn into a tradition.

Back in the real world, I'm having such a hard time getting into the swing of things. In fact, one of the reasons I made these was because they're easy....and really good of course.

Biscotti is such a great treat to have around to eat with your morning coffee or tea, or anytime really. I had my grandkids over while I made them, and my 4 year old couldn't get enough.

 I really like this recipe because even though they have a touch of sweetness to them, they're not overly sweet. About half the sugar other recipes like this use. Great texture too. You definitely need to give them a try.

 I have high expectations for this year and think it's going to be the best one yet.

White Chocolate Cranberry Biscotti


2 1/2 c. flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup butter
2 large eggs
1/2 tsp almond extract
1 cup dried cranberries
3/4 cup white chocolate chips (plus more for drizzling)
1 egg white

Preheat oven to 350*.

Line a baking sheet with parchment paper. Combine flour, baking powder and salt. In another bowl, beat butter, sugar, eggs and extract. Add flour mixture, then cranberries and white chocolate chips. 

Divide dough in half. Shape each into 2 1/2" x 9" x 1" high logs. Whisk egg white until foamy. Brush on each log. Bake 30 minutes. Cool slightly.

Slice diagonal into 1/2" slices. Remove parchment from baking sheet and arrange slices cut side down on baking sheet. Cook 8 minutes. Turn over and cook 5 minutes more. Cool. Drizzle with white chocolate.

Can be frozen in airtight container.