s | French bread baguette, 12-20 inches |
2 Tbsp | Butter |
2 Tbsp | Extra-virgin olive oil |
1 | Medium onion, finely chopped |
3 cloves | Garlic, finely chopped |
to taste | Salt and Pepper |
3 Tbsp | Flour |
1 ½ cups | Milk |
1 pinch | Nutmeg |
10 oz bag | Fresh spinach (regular or baby) |
6.5 oz | Jar of quartered artichoke hearts |
½ cup | Grated parmigiano-reggiano cheese |
2 cups | Shredded mozzarella cheese |
2 cups | Shredded mozzarella or provolone cheese |
½ tsp | Thyme |
1. Preheat the oven to 400°. |
2. Wilt spinach in a covered saute with a little bit of water |
3. Cut the bread in half then slice each half into two sides (to make 4 pizzas) |
4. Arrange the bread cut-side up on a baking sheet. |
5. In a medium skillet, melt the butter with the olive oil, over medium heat. |
6. Add the onion and garlic and cook until softened, about 5 minutes. |
7. Season with salt and pepper. © RecipeRoulette.net |
8. Whisk in the flour for 1 minute. |
9. Then whisk in the milk and season with the nutmeg. |
10. Cook until thickened, about 5 minutes. |
11. Add wilted spinach to the sauce |
12. Drain the artichokes, fold in to the sauce and cook until heated through. |
13. Stir in the parmigiano-reggiano cheese |
14. Add thyme (1/2 tsp) |
15. Season with salt and pepper to taste |
16. Spread the spinach and artichoke mixture on the bread slices and top with the mozzarella or provolone cheese. |
17. Bake until the cheese is melted, 10 to 12 minutes. |
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