Ingredients:

  • 1 lb Pizza Dough (ready to stretch)
  • 1 Tbsp Olive Oil (extra virgin)
  • 2 Tbsp Fine Semolina or Cornmeal (for dusting)
  • 8 oz Cream Cheese (full fat, softened)
  • ½ cup Mayonnaise (or full-fat sour cream)
  • 10 oz Frozen Spinach (thawed and squeezed bone-dry)
  • 14 oz Artichoke Hearts (drained and roughly chopped)
  • 4 cloves Garlic (minced finely)
  • ½ tsp Onion Powder
  • ½ cup Grated Parmesan Cheese (plus extra for garnish)
  • 1 cup Shredded Mozzarella (low-moisture, whole milk)
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper (freshly ground)
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Prepare the vegetables: Thaw the spinach completely and squeeze out every drop of moisture using a clean tea towel. Chop the spinach roughly. Drain the artichoke hearts well and roughly chop them.
  2. Combine the dip base: In a large mixing bowl, combine the softened cream cheese, mayonnaise, minced garlic, onion powder, salt, pepper, and red pepper flakes (if using). Mix until the base is smooth and lump-free.
  3. Fold in vegetables and cheese: Add the Parmesan and 3/4 cup of the shredded mozzarella. Fold in the thoroughly drained spinach and chopped artichoke hearts until evenly distributed. Reserve the remaining 1/4 cup of mozzarella.
  4. Preheat the oven: Place a pizza stone or baking steel in the oven and preheat the oven to its highest setting (ideally 500°F / 260°C). Allow the stone/steel to heat for at least 30 minutes.
  5. Stretch and prep the dough: Lightly flour a work surface and stretch the pizza dough into a 14-inch circle. Dust a pizza peel generously with semolina or cornmeal and transfer the dough onto it. Brush the edges of the dough lightly with olive oil.
  6. Assemble the pizza: Spoon the prepared spinach and artichoke dip mixture onto the dough, spreading evenly and leaving a 1-inch border for the crust. Sprinkle the reserved 1/4 cup of mozzarella and a little extra Parmesan over the top.
  7. Bake: Carefully slide the Spinach and Artichoke Dip Pizza from the peel onto the preheated pizza stone or steel.
  8. Cook: Bake for 12–15 minutes, or until the crust is golden brown and the cheese topping is bubbling and lightly browned.
  9. Serve: Remove the pizza from the oven and let it cool on a rack for 5 minutes before slicing. Serve immediately.