Why not take all that’s great about spinach artichoke dip and put it on a pizza? This spinach artichoke pizza is a total crowd pleaser.
What’s not to love about the iconic spinach artichoke party dip? We haven’t met anyone who could resist it: that creamy, gooey cheese and tang from the artichokes make it some kind of addicting substance. This recipe is a little nostalgic for Alex and me because one of our first big “hits” when we started A Couple Cooks was this spinach artichoke grilled cheese. This was back in 2010, which seems like eons ago now. So now, 9 years later, we’re here to riff on concept and make it into a pizza. Please meet, our spinach artichoke pizza. And it’s damn good, if we say so ourselves. Keep reading for the recipe!
How to make spinach artichoke pizza
If you take the dough out of the equation, spinach artichoke pizza is even easier to make than spinach artichoke dip. For the pizza topping, all you’ve got to do is saute a bit of minced garlic, add spinach leaves, and heat for about 3 minutes. Then add chopped artichokes (the canned kind), and cook one more minute. (Got spinach left over? See our top spinach recipes.)
As far as filling prep, that’s it! Spread it onto pizza dough, top with mozzarella and Parmesan cheese, and throw it in the oven. It comes out gooey and savory, just like the dip! Except even easier to eat, because the bread you’d dip has transformed into pizza crust.
For the toppings, we’ve also specified that you can use Pecorino Romano cheese instead of Parmesan. What is Pecorino Romano cheese? Pecorino cheese is a hard Italian cheese similar to Parmesan, but with much sharper flavor. Alex and I prefer Pecorino cheese to Parmesan because of the unique, super savory flavor. You can easily use Parmesan cheese here, but Pecorino puts it over the top.
Of course you can use storebought pizza dough for this recipe. BUT if you have time, we highly recommend that you make our homemade pizza dough! Keep reading for a few pointers about it.
INGREDIENTS
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
- 1 garlic clove
- 1 tablespoon olive oil, plus more for brushing
- 3 cups spinach
- 1/2 cup chopped artichokes
- 3/4 cup mozzarella
- 2 tablespoons Pecorino Romano or Parmesan cheese
- 1 pinch salt
- Semolina flour or cornmeal, for dusting the pizza peel
INSTRUCTIONS
- Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Prepare the toppings: Mince the garlic. In a small skillet, heat the olive oil, then add the garlic and saute for about 30 seconds. Add the spinach and cook for 2 to 3 minutes until wilted. Add the chopped artichokes for 1 minute. Remove from the heat.
- Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
- Brush the dough with a thin layer of olive oil. Then spread on the mozzarella cheese in an even layer, and place the spinach artichoke mixture on top. Top with the Pecorino Romano or Parmesan cheese and a few pinches of kosher salt.
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.
You can read full article and recipes here : https://www.acouplecooks.com/spinach-artichoke-pizza/