Spinach Artichoke Dip Pizza
All the warm creaminess that comes with spinach artichoke dip on top of a perfectly soft and crispy hand tossed pizza crust.
Servings: 1 Pizza
Calories:
Ingredients
- 1 Pizza Crust see notes in blog
- Corn Meal
- 1 tbsp Olive Oil
- 1 cup Ricotta Cheese
- ½ Lemon - juiced without seeds
- 2 handfuls Fresh Baby Spinach see notes in blog for alternatives
- 15 oz Can or Jar of Marinated Artichoke Hearts chopped into bite size pieces (optional)
- 8 oz Fresh Mozzarella Cheese - sliced approx. ¼ inch
- ½ cup Grated or Shredded Parmesan Cheese
- ½-1 tsp Red Pepper Flakes (optional)
Instructions
- Preheat your oven to 450F. If you're using a pizza stone, preheat it in the oven as the oven comes up to temperature.
- Sprinkle some corn meal on your counter and roll out your pizza dough.
- In a bowl, stir the ricotta cheese and lemon juice until combined.
- Once the pizza stone is heated, remove from the oven and sprinkle corn meal on the bottom of the stone. Then lay down your rolled out pizza dough, spreading it out to the edges carefully not to burn yourself.
- Drizzle olive oil over the crust.
- Spread the ricotta cheese mixture over the bottom of the pizza.
- Add a layer of spinach.
- Add on the artichokes. I broke them up in my hand but kept them pretty large, feel free to chop into smaller pieces to make eating easier.
- Tuck the mozzarella slices in and around the artichokes.
- Add on your parmesan cheese and red pepper flakes and bake at 450F for 15 minutes.
