Spinach and Artichoke Dip Pizza
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 servings
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Course
Main Course, Snacks
Spinach and Artichoke Dip Pizza
Description
Spinach and Artichoke Dip Pizza starts with a refrigerated pizza crust rolled into a 12-inch round, giving a convenient base that crisps in the oven. The topping is a mix of drained and chopped artichoke hearts and chopped baby spinach, combined with sour cream, whipped cream cheese, mayonnaise, and subtle garlic and onion powders. After seasoning with salt and pepper, this creamy vegetable mixture is spread evenly over the crust and topped with shredded mozzarella and freshly grated Parmesan. Baking at 450 degrees Fahrenheit melts the cheeses and browns the crust, creating a tender and creamy pizza with a pleasant vegetable bite and a savory note from the cheeses.
The pizza is best served right after baking, with the fresh parsley adding an herbal brightness to the rich topping. This dish serves as a flavorful vegetarian option that blends familiar dip flavors with a handheld pizza format. It pairs well with simple salads or as a snack at gatherings, offering a different way to enjoy spinach and artichoke combined flavors.
Ingredients
- 1 (14-ounce) can artichoke hearts drained and chopped
- 2 cups baby spinach chopped
- ½ cup sour cream
- ½ cup cream cheese whipped
- 2 tablespoons mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup mozzarella cheese divided, shredded
- 2 tablespoons Parmesan Cheese freshly grated
- ¼ cup cornmeal yellow
- 1 (13.8-ounce) can pizza crust refrigerated, classic
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- In a large bowl, combine artichoke hearts, spinach, sour cream, cream cheese, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in 1/4 cup mozzarella cheese and Parmesan; set aside.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
- Spread artichoke mixture evenly over the pizza; top with remaining 3/4 cup mozzarella cheese.
- Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
- Serve immediately, garnished with parsley, if desired.
User Reviews
Overall Rating
5
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