Pizza Experiment #5: Spinach Artichoke Dip Inspired

If you're going to choose to experimenting with one thing or another, you really can't go wrong with Pizza! We've enjoyed loads of pizza experiments and I think I'm getting better and coming up with ideas as well as critiquing each pizza.

I didn't love this sauce, but also knew from the beginning that I wouldn't recreate in the exact same way, ever again. I would have liked to use only Cream Cheese for the 'sauce', but I had some plain yogurt that need to be moved out of the refrigerator, therefore, it went into the mix...and then I had to pile it on, not entirely ideal. Regardless of all the small things I would change given the opportunity, I truly enjoyed this pizza pie and will continue to work with this concept.

Pizza Crust: Bread Machine

Using the bread machine to prepare the dough for pizza crust is an easy way to ensure proper rising, etc.

According to manufacturer recommendation place the following items into your bread machine:

1 1/2 cups Water, 1/4 cup Olive Oil, 3 1/2 cups Flour, 1 Tbsp. Sugar, 1 1/2 tsp. Salt and 2 tsp. Yeast.

Set to dough cycle. Upon cycle completion divide dough based on number of desired pizzas. Flatten each ball and knead a few times, cover with a damp towel for 30 minutes until dough has increased by 20 percent. Roll out and prepare as desire

Toppings: Spinach Artichoke Inspired

Spread crust with a whipped, softened Cream Cheese. Top with Pan Cooked Chicken, Artichoke Hearts, Spinach, Mozzarella and Parmesan. Bake at 450 for 10-15 minutes until cheese is golden and bubbly. Enjoy as part of a budding Family Pizza Night tradition.

Sweet and Savory Wonton Appetizers

After compiling a ton of Wonton Appetizer recipe ideas, I was pretty eager to try out some of the recipes I'd found or create my own versions. Everything came together super easy, making wonton appetizers, an absolute win!

Variation 1: Stuff wonton wrappers with pre-made cookie dough, bake at 350 for about 15-20 minutes.

Variation 2: Stuff wonton wrappers with flavored cream cheese of your choice, bake at 350 for about 15-20 minutes.


Enjoy with good friends, beloved family and a host of additional appetizers! They were a perfect fit for our New Year's Eve at home with parents and sister, games and lots...and LOTS of snacking!

From the Archives:
January 1st, 2011: Tortilla Roll-Ups

Strawberry Cheesecake Bars

Extended Shelf Life for: Strawberries

Truth be told, I get pretty excited when a batch of dumpster strawberries make their way into 519 Kitchen. A second truth to share is that I really missed cream cheese while living in South Korea so I'm definitely incorporating it into as many meals, post-meals, etc. as I possibly can. That being said, when dumpster strawberries arrived and I realized cream cheese was just waiting to be used, I cracked open a cook book and went to work tweaking and adjusting until these flaky little morsels came hot out of the oven.

Ingredients/Directions:

Combine 1 cup Flour and 1/3 cup Brown Sugar in a medium bowl. Cut in 6 Tbsp. Cold Butter until you have a mixture of fine crumbs. Set aside 1/2 cup of this mixture for topping while pressing the remaining crumbs into an non-greased square baking dish. Bake crust at 350 for about 15 minutes.

While crust is baking, dice a handful (depending on your 'harvest') or two of strawberries and sprinkle with sugar, to taste (2-4 Tbsp.). In a small bowl, beat 1 package Cream Cheese for 30 seconds on medium speed. Add 1/4 cup Sugar and beat until fluffy. Add 1 Egg, 2 Tbsp. Milk, and 1/2 tsp. Vanilla and beat until well mixed. Fold in syrupy, sweetened, deliciously salvaged strawberries.

Spread cream cheese mixture onto crust, sprinkle with reserved topping. Bake 20-25 additional minutes until done. Cool in pan, store in the refrigerator (if they last that long).