Whipping it Up Week 7

This week's challenge was to make a recipe from your favorite chef. I chose this spinach and artichoke french bread pizza from Rachael Ray. I found the recipe earlier this week, and decided to use it as an appetizer for a cocktail party on Friday. I've been craving it all week. Yum-O!

Spinach-Artichoke French Bread Pizza

1 loaf french bread, quartered
2 T butter
2 T extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
3 T flour
1 1/2 C Milk
1 pinch nutmeg
2 boxes frozen spinach, thawed and squeezed dry (I used 1 bag fresh baby spinach, chopped)
1 box frozen artichoke hearts
1/2 C grated Parmigiano Reggiano cheese
2 C mozzerella or provolone
2 T chopped fresh thyme

Preheat oven to 400 degrees.

Place the bread on a baking sheet.

In a medium skillet, melt the butter and oil over medium heat. Add onion and garlic and cooked 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 parmesan, and remove from heat.

Spread the spinach mixture on the bread, then top with the mozzerella. Bake about 10-12 minutes or until the cheese is melted. Top with the thyme.


Was it good? My stars, yes, it was good. Everyone raved over it. One friend took some home to her husband, and he loved it as well.

Was it easy? It was pretty easy. Not a last-minute recipe, since you have to thaw the artichokes and spinach, but you could use jarred artichoke hearts and fresh spinach.

Will I make it again? I might use this as a dip instead of spreading it on the bread, and add some roasted red peppers. It was fantastic, though, the way the recipe is written.