5 from 18 votes
Spinach and Artichoke Dip Pizza
This pizza combines chopped artichoke hearts and baby spinach with a creamy blend of sour cream, cream cheese, and mayonnaise seasoned with garlic and onion powders. Mozzarella and Parmesan cheeses create a melty, golden topping on a classic refrigerated pizza crust. The result is a savory, creamy pizza with a tender crust and rich vegetable flavor, garnished with fresh parsley for a hint of brightness. It’s a twist on the traditional spinach artichoke dip but delivered in pizza form, suitable for sharing as an appetizer or casual meal.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
8
servings
Course:
Main Course, Snacks
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.
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