Thin Crust Spinach, Chicken & Artichoke Pizza

Listen, I’ve been a hypochondriac all my life. My grandma is one, too. I was raised one the wings of her Melaleuca empire and watched her train my mom to swallow 20 vitamins at a time. So I know what I’m talking about.

Today my brain wilted.

No, I’m serious. This is real. This is not like that one time when I got ALS at the age of 24 after having my hand shake uncontrollably for 25 seconds straight. This is not like the time I was poisoned by anthrax dust via mail. This is real.

I tried today to remember, like…

See? I can’t even remember what I couldn’t remember.

And this accompanied by a mad desire to consume every ounce of chocolate I could get my hands on.

And don’t you dare say this is PMS. Don’t you dare. Because that will just make me angry. And angry women who can’t remember why they are mad. Well. That’s just a whole nuther ball game.

For those nights when you forget you have to make dinner until ten minutes to seven o’clock, this beautiful thin crust pizza is the perfect answer. The creamy white pizza sauce is made from plain greek yogurt, a smidgen of mayo, parmesan, and a squish of organic crushed garlic which I found in the produce section of our local Albertsons and I must say I like it a lot.

For maximum cookage, I assemble everything on the kitchen countertop then toss the pizzas directly on my oven rack. This makes sure the tortilla crust bakes up satisfyingly crispy.

Topped with chicken, marinated artichoke hearts, fresh chopped spinach, these quick little pizzas are reminiscent of the California Pizza Kitchen’s artichoke and spinach pizzas. In fact, to get one step closer to their gourmet flavor, use a giant white tortilla as your crust. Or, be like us and top a whole wheat tortilla, then pat yourself on the back for being clever.

So long as you can swim through your foggy brain and remember what it was that made you so clever in the first place. Sigh.


Thin Crust Spinach, Chicken & Artichoke Pizza


1/3 cup plain Greek yogurt
1 tablespoon mayonnaise (my fave is Vegenaise)
1/2 teaspoon garlic puree
1/2 teaspoon salt
fresh ground pepper
1 cup shredded parmesan
1 1/2 cups marinated artichokes, drained and diced
1 1/2 cups fresh spinach, chopped
1 (5 ounce) can chicken
6 whole wheat tortillas sprayed on both sides with Olive Oil nonstick cooking spray


In a small bowl combine the yogurt, mayo, garlic puree, salt, and pepper. Spread this mixture evenly on six tortillas.

Sprinkle the tortillas with parmesan, artichokes, spinach, and a bit of canned chicken. Salt and pepper a bit. Place in an oven preheated to 375 degrees for 10-12 minutes, or until the cheese is melted.