Spinach and Artichoke Dip Pizza
A delicious twist on a classic appetizer, combining creamy spinach and artichoke dip with a crispy pizza crust, perfect for gatherings and cozy nights in.
Ingredients
For the dip
- 1 can (14-ounce) artichoke hearts (drained and chopped)
- 2 cups baby spinach (chopped) Can substitute with fresh spinach.
- 1/2 cup sour cream
- 1/2 cup whipped cream cheese
- 2 tablespoons mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- to taste Kosher salt and freshly ground black pepper
- 1 cup shredded mozzarella cheese (divided)
- 2 tablespoons freshly grated Parmesan
For the crust
- 1/4 cup yellow cornmeal
- 1 can (13.8-ounce) refrigerated classic pizza crust
- 2 tablespoons chopped fresh parsley leaves For garnish
Instructions
Preparation
- Preheat the oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- In a large bowl, mix together the artichoke hearts, spinach, sour cream, cream cheese, mayonnaise, garlic powder, and onion powder. Add salt and pepper to taste. Stir in 1/4 cup of mozzarella cheese and the Parmesan. Set this mixture aside.
- On a surface sprinkled with cornmeal, roll out the pizza dough into a 12-inch round. Transfer it to the prepared baking sheet or pizza pan.
Assembly and Baking
- Spread the artichoke mixture evenly over the pizza crust. Top with the remaining 3/4 cup of mozzarella cheese.
- Place the pizza in the oven and bake for 15-20 minutes, until the crust is golden brown and the cheese is melted.
Serving
- Serve immediately, garnished with parsley if desired.
Notes
For added flavor, you can mix in crushed red pepper flakes. Use whole wheat or cauliflower crust for a healthier alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.