Recipe by Tiffiny #2
I found this one in a Cooking Light article and I just finished eating seconds. Which is something I usually can refrain from doing. But this was so yummy.
Top Review by Jen Reynolds
My family loved this! I didnt understand the recipe's instruction for what to do with the artichoke hearts and how to cook the chicken. So I diced up the chicken and cooked it in a pan with a liitle olive oil, a clove of freshly crushed garlic and salt and pepper. I then added that to the bowl of spinach and I chopped the artichokes into smaller pieces so that they would all blend together. Instead of Provolone I used mozzarella and Feta. And for my dairy allergic son I threw in a dollop of Tofutti's dairy free cream cheese. The pizza crust I use came from my Grocery store's bakery (Publix). They cooked up fast and perfect!
- 396.89 g can artichoke hearts, drained & finely chopped
- 0.25 ml salt
- 0.25 ml black pepper
- 1 minced garlic clove (I used 2)
- 473.18 ml fresh spinach leaves, thinly sliced
- 141.74 g shredded provolone cheese
- 141.74 g shredded cooked chicken
- 4.92 ml extra virgin olive oil
- 9.85 ml cornmeal
- 283.49 g can prepared pizza crust
- 236.59-473.18 ml of your favorite marinara sauce, for dipping
Directions See How It's Made
- Preheat oven to 425 degrees.
- Pat chopped and drained artichokes dry with papertowels.
- In large bowl, combine artichokes, pepper, salt and garlic.
- Add spinach, chicken & shredded provolone- Gently toss.
- Line your largest cookie sheet with foil.
- Pour olive oil over foil and brush or spread with back of spoon evenly over foil.
- Sprinkle cornmeal over oil.
- Unroll pizza dough onto prepared cookie sheet, use a roller pizza cutter and cut the dough into 6 even sections.
- Cover and let sit 5 minutes.
- Pat each section into 5 by 6 inch sheets.
- Spoon mixture onto half of rectangle sheet making sure not to cross the diagonal.
- Fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal.
- Bake on center rack for 12 minutes or until golden.