Artichoke and Spinach Dip is an extremely popular appetizer served at many family-style restaurants. But, why not make that delicious dip into a meal with an easy to make Artichoke and Spinach Dip Pizza!?
We all know that the past few years has seen a lot of recipes with the following two ingredients – artichokes and spinach! I’m not one to shy away from the combination of artichokes and spinach, but sometimes, Dear Reader, repetition of the same approach becomes boring. That’s why I jazzed up a pizza with my homemade Artichoke and Spinach Dip.
Let me start by sharing a little secret with you – at my place of work, I’m the king of Artichoke and Spinach Dip. Every time we have a work function, I’m always asked to bring in this dip. And every time I do, someone tries their best to get me to reveal my recipe, but I’ve been keeping it a secret for a very long time – at least 10 years! But today, I’m going to share it with you, Dear Reader!
It’s not because my version of the popular restaurant appetizer is any better than all of the other versions out there. (Okay, I’m not going to pretend to be all modest and humble, it’s because my dip IS better!) It’s because I love the fact that the dip is so loved by my workmates and my family, and I really enjoy being able to bring a big bowl of happiness to any function I’m a part of.
Now, this dip is so good and so versatile. You can do almost anything with it. My favourite way is to bake it until it’s really hot and then use tortilla chips or very thinly sliced baguette as a vessel to scoop the glorious dip into my mouth. But, today, I thought I would share something different with you. Today, I’m introducing my Artichoke and Spinach Dip Pizza!!
With this pizza, you get to eat your appetizer and your main all in one dish! I believe that means you can eat more… right? 😉 Either way you ‘slice’ it, this pizza is sure to be a favourite mealtime staple!
Can I offer just one tidbit of advice, though? Double up on this recipe, take half and store it in a food-safe container. It will last in the fridge for a few days. When you’re ready to enjoy more of this dip, place it in an oven-proof dish and bake for 20 minutes at 350 degrees.
For the pizza though, you’re going to need to portion out about two or three cups – depending on how thick, or how much of the Artichoke and Spinach Dip you want on your pizza. I try to aim for at least a cup.
Now, as you can see from the photos, you are not just limited to smearing the dip on the pizza and calling it a day, although I have done that in the past and it’s quite good. This time, I wanted to showcase how you can jazz it up and make it your own.
I should also mention, that I never make my own pizza crust. There two brands of pre-made/partially-baked pizza crusts that we all love, and whether I’m preparing an Artichoke and Spinach Dip Pizza, or a regular tomato sauce and cheese pizza, we always use store-bought crusts. They’re great, and help to make pizza night so much more enjoyable and easy. I have not tried this recipe on an un-baked pizza dough.
In the first pizza, I speared about a cup of the dip directly onto the pizza crust. I drizzled on about two tablespoons of olive oil. I topped it with some chopped sun dried tomatoes, and few extra pieces of artichoke hearts. I also sprinkled a few dried red chili flakes over the pizza and tossed on a little parmesan cheese. I also added a bit more parmesan after I sliced it into eighths.
For the second pizza, I smeared on some basic tomato sauce – just enough to lightly cover the crust. Then, I added a few slices of good mozzarella cheese – not too much! Remember, the artichoke and spinach dip already has cheese in it. Next, instead of smearing the dip on the pizza like we did on the first pizza, this time I just placed random dollops of the dip around the pizza using a teaspoon. Once again, I added some dried red chili flakes and a bit of parmesan.
Oh, and I added some fresh chopped parsley before serving the pizzas. I would have added fresh basil, but I thought it best to leave the basil off, because basil has such a strong flavour and it would probably take over the mellow flavours of the artichokes and spinach.
For the prepared pizza crusts, we prefer the Mama Mary’s thin crust, or if you’re in Canada, you can’t go wrong with the thin crust President’s Choice brand – it’s perfect every single time!
Artichoke and Spinach Dip Pizza
- 3 cups Lord Byron's Artichoke and Spinach Dip
- 2 12" pizza crusts, premade, store-bought
- 1/2 cup pizza sauce
- 1/2 mozzarella ball, thinly sliced
- 4 tablespoons olive oil
- 1/4 cup sun dried tomatoes packed in oil, drained and roughly chopped
- 1 14 ounce can artichoke hearts, drained, squeezed, and sliced
- 1/2 teaspoon dried red chili flakes, optional
- 1/2 cup parmesan cheese, grated (optional)
- 1/4 cup fresh parsley, finely chopped (optional)
- Preheat the oven to 400 degrees (or the temperature your pre-made pizza crust requires in the instructions found on the packaging)
- For the first pizza, evenly spread about one and a half cups of the prepared spinach dip over the pizza crust. Drizzle two tablespoon of olive oil over the dip. Top with sun dried tomatoes, and half the can of artichoke hearts. Add a little dried red chili flakes and bake for the recommended time on the pizza crust packaging. Remove from oven and place on a cutting board. Cut evenly into 8 slices and top with fresh parmesan.
- For the second pizza, evenly spread the pizza sauce over the crust. Top with the sliced mozzarella cheese. Using a teaspoon, place dollops of the artichoke and spinach dip over the pizza - use one and a half cups of dip. Drizzle two tablespoon of olive oil over the dip. Top with half the can of artichoke hearts. Add a little dried red chili flakes and bake for the recommended time on the pizza crust packaging. Remove from oven and place on a cutting board. Cut evenly into 8 slices and top with fresh parmesan.
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