Spinach Artichoke Chicken Pizza

 

I really outdid myself on this one. I'm wondering how many times I've said that on this blog. 

Every week, i like to buy fresh meat, like ribeyes and ground beef, but I also like to have something frozen to fall back on when we run out of fresh meat.

Enter frozen chicken from Target. I love the chicken from Target because it doesn't have a "solution" like other frozen chicken.

Anyway, here's how you make it. Of course, it's also great as a dip, or even a casserole.

Ingredients:

• 40 ounces Frozen Chicken (like Good & Gather brand from Target).
• 2 packages (12 ounces each) frozen spinach 
• 2 packages (8 ounces each) of cream cheese
• 1 can (14 ounce) artichoke hearts
• 2 cans (8 ounces each) sliced water chestnuts 
• 6 ounces grated parmesan cheese
• 8 ounces finely grated mozzarella 
• 6 frozen dinner rolls (like Rhodes Bake N Serv)

Directions:

1. Thaw dinner rolls by placing them on a plate, covered with a large bowl, and sitting it near a window.
2. Thaw chicken by pouring it into a 4-quart glass bowl and filling it with tap water until covered. 
3. In an hour, the dinner rolls should be thawed enough for you to kneed them with your hands. Grab all 6 rolls and squeeze them together into 1 large ball, and continue squeezing and kneeding it until it warms up a little with your hands. Have fun with it.
4. Then sit it back in the window (the way it was before) for another 1-2 hours.
5. While that's rising, empty the water from the frozen chicken, and refill it with fresh tap water. Allow that to continue thawing while you're waiting on the dinner rolls to rise (1-2 hours).
6. While that's thawing, sit out frozen spinach on the counter (1-2 hours).
7. Rinse chicken well, and cut into bite-sized pieces, and toss into a pressure cooker (like an instant pot).
8. Add frozen spinach, and 1/2 cup filtered water. Stir well.
9. Cook on high pressure for 15 minutes.
10. Release steam valve, and pour the chicken and spinach stock into a glass bowl by straining the chicken and spinach through a colander.
11. Save for a separate recipe, like Ramen.
12. Return chicken and spinach to pressure cooker, and add cream cheese. Stir well.
13. While that's melting, pour artichokes (with brine) and water chestnuts (drained) into a blender, and blend until smooth.
14. Add this mixture to pressure cooker. Stir well.
15. Add parmesan and mozzarella. Stir well.
16. Turn off "keep warm" setting.
17. This is ready to eat as a dip or casserole now, or to be used as a pizza topping.
18. Preheat oven to 400 degrees Fahrenheit.
19. De-gas dough ball by kneading it again, and forming it into a pizza.
20. Once fully stretched, sit it on a baking sheet lined with nonstick aluminum foil.
21. I usually pull it gently to each edge, and then use my hands to press it out evenly.
22. Top with desired amount of filling. I like an inch thick all over.
23. Bake for 14 minutes.

This pizza will serve 1-2, but there is enough filling to make 3 more pizzas.