½batchBasic Yeast Doughusing whole wheat flour and adding 1 of olive oil; OR 16-oz storebought pizza dough
For the chicken
1cup1 cup chopped or shredded cooked chicken(about one 8-ounce breast)
For the spinach artichoke topping
1cuplow fat cream cheese
salt & pepperto taste
1 ½cupsfresh baby spinach
1(14-oz) canartichoke heartsdrained and quartered
1small bell peppercut into thin strips
1cupshredded low fat mozzarella cheeseor use regular if you prefer
¼cupgrated parmesan cheese
To make the crust
Follow the instructions in the post about yeast dough (make ½ batch using whole wheat flour and 1 tablespoon olive oil). After rising roll the dough out on a floured surface into a large, thin circle, about ⅙" thick.
To make the spinach artichoke topping
Combine cream cheese with all seasoning. Spread over pizza dough, then top with spinach, artichoke hearts, sliced pepper and grilled/sliced chicken.
Sprinkle pizza with both cheeses and bake for 20 minutes, or until bubbly.
You could absolutely double the spinach/artichoke/cheese and leave out the chicken if you prefer to go for a vegetarian pizza.
I usually make this with fresh baby spinach, but my store was all out when I wanted to take the photos. I substituted ½ cup frozen, thawed spinach and it worked out well!
I also decided to add a few rings of sliced mini bell peppers for some color and extra veggies - feel free to leave those out too, if you want.
If you're not concerned about the whole grain aspect, you can also make the base with regular white flour (or use a pre-made crust!).