March 23, 2023


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Artichoke Dip Pizza

Artichoke Dip Pizza

This weekend, when you’re watching the Tremendous Bowl, and also you’re fortunate, your host (and perhaps that’s you) will bust out spinach-artichoke dip, that warm-and-cheesy MVP of social gathering spreads that’s been round for many years for a motive: it’s ridiculously scrumptious.

However right here’s a Subsequent Stage suggestion — not only for Tremendous Bowl hosts, but in addition for weeknight dinner makers, or for people who find themselves cooking for younger eaters who will eat any vegetable, even spinach, if it’s driving alongside carbs and cheese: Flip that dip into pizza.

I did this for the primary time six or seven years in the past after I occurred to unpack a jar of artichokes and pizza dough from the Dealer Joe’s bag on the similar time and instantly had a imaginative and prescient. We love this pizza in our home as a result of it’s an all-in-one quantity — the vegetable is baked proper into that cheese (if you wish to kick up the inexperienced quotient, you may add one other 1/2 cup of thawed, drained spinach) — and since it’s pantry-driven, simple, and nostalgic.

Artichoke Dip Pizza
Serves 4

2 tablespoons extra-virgin olive oil
1 (16-ounce) pizza dough (store-bought is okay), at room temperature for at the very least half-hour and as much as 3 hours (this makes it simpler to work with)
1⁄4 teaspoon garlic powder
1 (14-ounce) can artichoke hearts, drained and chopped roughly
1⁄2 cup thawed frozen spinach, squeezed fully dry
3 tablespoons mayonnaise
1 cup part-skim shredded mozzarella
1⁄2 cup grated Parmesan cheese (about 11⁄2 ounces)
1/2 teaspoon lemon zest
1 teaspoon Worcestershire sauce
Chopped recent flat-leaf parsley, for garnish (non-obligatory)

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Preheat the oven to 475°F. Prepare an oven rack within the center place.

Brush an 18 × 13-inch sheet pan with 1 tablespoon of the olive oil. Drop the dough within the heart of the sheet pan and, utilizing your fingers, press and stretch out the dough to the perimeters and into the corners of the pan. (For those who favor a thicker, chewier crust, kind the dough right into a spherical form, as proven.) Combine collectively the garlic powder and the remaining tablespoon olive oil and brush the perimeter of the dough.

In a medium bowl, combine collectively the artichoke hearts, spinach, mayonnaise, mozzarella, Parmesan, and Worcestershire. Unfold the combination over the crust in a skinny layer, leaving a 1-inch border.

Bake on the oven’s center rack till the cheese is bubbly and the crust is golden, about quarter-hour. (Control it.) Let relaxation 5 minutes so it’s simpler to chop. High with parsley, if utilizing.

P.S. Dealer Joe’s meal hacks and the simplest social gathering appetizer.

(Photograph by Christine Han for The Weekday Vegetarians.)