RecipeSpinach Artichoke Pizzas

Nutrition Facts
Amount per Serving
  • Calories: 100
  • Protein: 8 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 2 g
  • Cholesterol: 10 mg
  • Total Carbohydrate: 12 g
  • Dietary Fiber: 3 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 600 mg

Imagine combining creamy spinach artichoke dip with a slice of cheesy pizza for the ultimate eating experience. The dip is rich and indulgent, yet surprisingly light on calories. Plus, it’s a cinch to make. Note that you can choose to build your mini pizzas on roasted Portabello mushroom caps for a lower-carb spin…or on a toasted English muffin for a crunchier pizza-like crust.  

  • Prep time
  • Total Time
This recipe makes 10 Portobello Mushroom Pizzas
Ingredients:

For the Spinach Artichoke Dip (makes ~ 2½ cups)

  • • 1 box (10 ounces) frozen, chopped spinach
  • ¾ cup light mayonnaise
  • • ½ cup grated Parmesan cheese
  • One can (14 ounces) artichoke hearts, rinsed, drained, and finely chopped
  • 2 scallions (green onions), finely chopped
  • ½ teaspoon kosher salt or coarse sea salt
  • • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes, optional (omit if you’re heat sensitive)

For the Pizzas

  • 10 large Portobello mushroom tops, stems and gills removed*
  • ½ to ¾ cup shredded part-skim mozzarella cheese
  • • 6 whole grain English Muffins (optional, use only if you’re making English Muffin pizzas)

*Remove and discard the gills by gently scraping them away using a spoon. This helps to reduce some of the moisture and creates a firmer base to mimic a pizza.

 

Preparation:

To make the spinach artichoke dip: Microwave the frozen spinach according to package directions. Squeeze out as much water as possible using paper towels or cheesecloth. Set aside.

In a medium bowl, mix together the mayonnaise and cheese. Stir in the spinach, artichoke hearts, scallions, salt and dried spices. Mix thoroughly. Set aside until the mushroom caps are ready to be stuffed.

To make the Portobello pizzas: Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and place the mushroom caps on top (~5 caps per sheet), allowing adequate space between each cap so they can roast efficiently.

Place in the oven and roast for about 8 to 10 minutes or just until tender. Remove mushrooms to drain on a stack of paper towels, wiping any liquid that remains on the baking sheets.

Add cooked, drained mushroom caps back to the baking sheets. Top each one with ¼ cup of the prepared spinach artichoke dip spreading it evenly. Divide the shredded mozzarella cheese over the tops and place back into the oven for about 8 minutes to warm everything and melt the cheese. Lastly, turn the oven to broil and finish the mini pizzas under the broiler for about 1 minute to create a golden-brown cheesy crust on the top.

To make the English Muffin Pizzas

Toast 12 muffin halves, layer on 2 to 3 tablespoons dip and top with shredded mozzarella cheese. Bake in oven at 400°F for 4 to 5 minutes until the cheese is melted and the dip is warmed through, then finish under the broiler to create a golden-brown top.

Nutrition provided for 1 Portobello Pizza. If making an English Muffin Pizza, add about 50 calories per English Muffin half.

Try these Pizza Peppers!