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Category: Pizza
Prep Time: Cook Time: Total Time:
1 baguette, quartered
2 tbsp butter
2 tbsp extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
3 tbsp flour
1 1/2 cups milk
1 pinch nutmeg
2 (10 oz) boxes frozen spinach, thawed and squeezed dry
1 (9 oz) box frozen artichoke hearts, thawed
1/2 cup grated Parmigiano Reggiano cheese
2 cups shredded mozzarella or provolone cheese
2 tbsp finely chopped fresh thyme
Preheat the oven to 400.
Arrange the bread on a baking sheet.
In a medium skillet, melt the butter with the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes; season with salt and pepper. Whisk in the flour for 1 minute, then whisk in the milk and season with the nutmeg. Cook until thickened, about 5 minutes.
Pull the spinach apart, then add to the sauce. Fold in the artichokes and cook until heated through. Stir in the Parmigiano Reggiano, season with salt and remove from the heat.
Spread the spinach and artichoke mixture on the bread and top with the mozzarella. Bake until the cheese is melted, 10-12 minutes. Top with the thyme.
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SPINACH ARTICHOKE FRENCH BREAD PIZZA
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Category: Pizza
Prep Time: Cook Time: Total Time:
1 baguette, quartered
2 tbsp butter
2 tbsp extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
3 tbsp flour
1 1/2 cups milk
1 pinch nutmeg
2 (10 oz) boxes frozen spinach, thawed and squeezed dry
1 (9 oz) box frozen artichoke hearts, thawed
1/2 cup grated Parmigiano Reggiano cheese
2 cups shredded mozzarella or provolone cheese
2 tbsp finely chopped fresh thyme
Preheat the oven to 400.
Arrange the bread on a baking sheet.
In a medium skillet, melt the butter with the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes; season with salt and pepper. Whisk in the flour for 1 minute, then whisk in the milk and season with the nutmeg. Cook until thickened, about 5 minutes.
Pull the spinach apart, then add to the sauce. Fold in the artichokes and cook until heated through. Stir in the Parmigiano Reggiano, season with salt and remove from the heat.
Spread the spinach and artichoke mixture on the bread and top with the mozzarella. Bake until the cheese is melted, 10-12 minutes. Top with the thyme.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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