I’m going to go out on a limb and say this is the recipe you never knew you needed…until now. At least that was the case for me—it wasn’t until I was out to dinner Friday night and has a slice of spinach and artichoke dip PIZZA that I was like, “Wait a minute. Wait. A. Minute. I MUST MAKE THIS.” Yeah—that’s pretty much an accurate look into how this all went down. Because really, who wouldn’t want spinach and artichoke dip on a pizza?
We’re huge fans of making homemade pizza in our apartment. Sure, takeout is great (and sometimes veryyyy necessary) but when does pizza not arrive soggy and a bit cold? Rarely, right? Making an A++ homemade pizza is actually much easier than it seems—I don’t even bother making my own dough, but just abide by one secret method: a pizza stone. I seriously swear by Emma (yes, we’ve named our pizza stone Emma Stone) when making pizza at the apartment—it speeds up the process and helps you achieve that sought-after crispy crust.
Start with store bought dough at room temperature (very important!) on a floured surface. Using your finger tips, start pushing the dough outward in a circle, like shown above (while politely ignoring my terrible nail polish…). Once you’ve made it considerably larger, you can start stretching it using the palms of your hands and gentle clockwise “circles” (kind of like you would wash a car—weird comparison, I know). Place on a piece of parchment paper and set aside.
Next, you’ll want to make your spinach and artichoke dip—if you’re not feeling pizza, you can use this recipe for dip instead!
- One container/bag fresh baby spinach
- 1 tablespoon unsalted butter
- 1/2 white onion, minced
- 1 tablespoon chopped garlic
- 2 tablespoons flour
- 1 1/4 cups milk
- the juice of 1/2 a lemon
- 1 teaspoon Worcestershire sauce
- 1 1/4 cups grated Parmesan cheese
- 1/2 shredded white cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup sour cream
- 1 can artichoke hearts (not in a marinade!), chopped roughly
In a small pan, cook the spinach in boiling water until bright green and wilted, about 3-4 minutes. Drain in a colander, squeeze out excess water, chop roughly and set aside. Turn on your oven to 500 degrees, placing your pizza stone inside to heat along with the oven.
In a sauce pan set to medium-high heat, saute the garlic, onion and butter in a pan until the garlic is fragrant and the onions are softened and a bit translucent, about 5-6 minutes. Add the flour and continue to cook, stirring occasionally, until the onions are coated and the flour is “toasted,” about another 2 minutes. Pour in the milk, then whisk continuously until the mixture has thickened considerably and is just on the edge of a boil. Remove from the heat and stir in the lemon juice, Worcestershire sauce, parmesan, a bit of salt and pepper and the sour cream until combined.
Return the pot to medium heat and add the chopped spinach, chopped artichoke hearts and shredded cheddar cheese. Stir until the cheese has melted.
With your dough on a bit of parchment paper, give it another good stretch out. Top generously with your spinach and artichoke dip—you will use almost the whole recipe, but the bit left over you can save to snack on throughout the week! You should have a pretty thick, chunky layer. Top with about a cup (or a bit more) of mozzarella cheese. Transfer your pizza, parchment paper and all, onto your pizza stone that’s been pre-heating in the oven (Careful! It will be extremely hot!).
Cook at 500 degrees for about 12 minutes, or until the crust and cheese have browned and the bottom of the pizza is nice and solid (you want a good base for all that delicious spinach and artichoke dip!). Allow it to sit for 4-5 minutes out of the oven before slicing and sharing. Enjoy!