Spinach-Artichoke Pizza with Tomatoes
Sliced Melon
Ingredients
- 2 Tbsp cornmeal
- 1 (13.8-oz) can refrigerated pizza dough
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1 (8-oz) block cream cheese, cut into pieces
- ¼ cup milk
- 1 (10-oz) pkg spinach
- 1 (13.75-oz) can quartered artichoke hearts, drained and chopped
- 1 (8-oz) pkg shredded mozzarella cheese
- 2 Roma tomatoes, thinly sliced
Instructions
- Preheat oven to 450°F. Sprinkle a lightly greased pizza pan with cornmeal. Unroll dough, and press dough over cornmeal to edges of pan.
- Melt butter in a large skillet over medium heat; add garlic, and cook 30 seconds. Add cream cheese and milk, stirring until cream cheese is melted. Gradually add spinach, stirring until wilted.
- Spread spinach mixture over dough. Top with artichokes, mozzarella, and tomatoes. Bake 15 to 20 minutes or until crust is browned and cheese is bubbly.
Side Dish Ingredients
- 1 cantaloupe, halved
Side Dish Instructions
- Remove seeds, and cut melon into wedges. Serve alongside pizza.
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