Preheat oven to 375*
-3 cans of artichoke hearts, diced
-2 packs frozen, chopped spinach (thawed in microwave)
-16 oz. fat free sour cream
-12 oz. Hellman's Mayonnaise
-2 cups finely shredded mozzerella cheese
-1/4 cup shredded parmesean cheese
-about 3 oz. REAL bacon bits
-1 carton sliced mushrooms that have been sauteed in olive oil with 1/2 bag of frozen, chopped onions
Add to taste:
-cracked black pepper
-dash of worchestershire sauce
After all is combined, crack 1 egg in a seperate bowl. Beat the egg and add it to the spinach mixture and stir to combine.
Unroll 2 pizza crusts. Top each crust with half of the spinach mixture. Sprinkle crumbled feta cheese over the tops of both. Then pull the long edges up towards the center and pinch together. Pinch the sides together to seal. If desired, brush the top of loaf with either beaten egg or lightly spray with Pam and then sprinkly coarse sea salt over loaf. This just makes it look pretty and get a nice golden brown.
Place on a cooking stone or cookie sheet and bake for approximately 45 minutes. Enjoy!
Here are a few pics:
***I experienced some "technical difficulties" as I was closing up the second loaf. The dough kept tearing so I just kinda shaped it into a round loaf and covered up as much as I could. Some was left uncovered on the top. I baked it with the foil wrapped around it for 40 minutes and just went and uncovered it and put it back in the oven for an additional 15 minutes. As soon as the buzzer goes off, I will take a picture of the finished product.
Here it is!
It turned out YUMMY! I will do a few things different next time: use a better quality pizza dough, not put as much salt because the salt in the bacon really comes out when it cooks, maybe divide the mixture between 3 pizza doughs instead of 2 because it was really thick. Try making it....it's so good, you'll slap yo' mamma!
Kelly, I expect a full review tonight after you and Tyren try yours!