Spinach and Artichoke Dip Pizza
Inspired by techniques from King Arthur Baking.
Two pizzas that taste just like the famous spinach and artichoke dip, with a creamy herbed filling and melted mozzarella bubbling on top.
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Method
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Equipment
- large bowl
- pizza stone or heavy baking tray
- baking paper
- electric hand mixer or wooden spoon
- medium bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 665 kcal |
| Protein | 23.5 g |
| Carbohydrate | 70.4 g |
| of which sugars | 2.9 g |
| of which free sugars | 0 g |
| Fat | 32.5 g |
| of which saturates | 17 g |
| Fibre | 4.9 g |
| Salt | 3.24 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Crust
- 340 ml lukewarm water
- 27 ml extra-virgin olive oil
- 12 g fine sea salt or table salt about 2 tsp
- 480 g plain flour
- 2 tsp instant (fast-action) yeast
Topping
- 225 g full-fat cream cheese, softened
- 115 g soured cream
- 2 tsp dried oregano
- 1 tsp dried basil
- 2 garlic cloves, finely chopped
- 330 g tinned artichoke hearts, drained and roughly chopped
- 225 g cooked spinach, chopped and squeezed dry (thawed if frozen)
- 30 g parmesan, finely grated
- 225 g low-moisture mozzarella, grated
- 1
Make Dough. Mix and knead water (340 ml), oil (27 ml), salt (2 tsp), flour (480 g) and yeast (2 tsp) into a smooth, pliable dough, cover and rise 30 min.
- 2
Heat Oven. Put the pizza stone on a lower shelf and heat the oven to 230 °C.
- 3
Shape. Halve the dough, pat each half into a 30 cm round, set on baking paper and rest 20 min.
- 4
Make Topping. Beat the cream cheese (225 g) slowly until smooth, mix in soured cream (115 g), oregano (2 tsp), basil (1 tsp) and chopped garlic (2 cloves), then fold in artichokes (330 g tinned, drained and chopped), spinach (225 g cooked, squeezed dry) and parmesan (30 g grated).
- 5
Bake Bases. Slide one base on its paper onto the stone and bake 5 min (keep the other covered), repeat.
- 6
Top and Finish. Spread half the topping over each base, scatter mozzarella (225 g grated), bake each about 15 min more until golden and bubbling, serve hot.
Storage
Cool completely, then keep chilled for up to 2 days and reheat gently in a low oven until warmed through. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
