If you’re watching the Super Bowl this weekend, and you’re lucky, your host (and maybe it’s you) will be eating spinach and artichoke dip. Reason: Incredibly delicious.
But the next level suggestions are: Not just for the Super Bowl hosts, but for those who make weeknight dinners, or even spinach if you’re on board with carbs and cheese, for young eaters who eat vegetables: Turn that dip into pizza.
The first time I did this was 6-7 years ago when I happened to pull an artichoke and a jar of pizza dough out of my Trader Joe’s bag at the same time and had an immediate vision. We love this pizza at home because it’s an all-in-one number. — and because it’s pantry-driven, easy, and nostalgic.
artichoke dip pizza
2 tablespoons extra virgin olive oil
1 (16 oz) pizza dough (store-bought is fine), at room temperature for at least 30 minutes, up to 3 hours (this makes it easier to work with)
Garlic powder 1/4 teaspoon
1 (14 oz) artichoke heart, drained and can be coarsely chopped
1/2 cup thawed frozen spinach, squeezed dry
3 tablespoons mayonnaise
1 cup partially skimmed mozzarella cheese
1/2 cup (about 1.5 ounces) grated Parmesan cheese
1/2 teaspoon lemon peel
1 teaspoon Worcestershire sauce
Chopped fresh flat-leaf parsley for garnish (optional)
Preheat oven to 475°F. Place the oven rack in the middle position.
Coat an 18-by-13-inch sheet pan with 1 tablespoon of olive oil. Drop the dough in the center of the baking sheet and stretch it to the sides and corners of the baking sheet while pressing with your fingers. (If you prefer a thicker, chewier crust, form the dough into a round shape as shown.
In a medium bowl, combine artichoke hearts, spinach, mayonnaise, mozzarella, parmesan and Worcestershire. Spread the mixture over the crust in a thin layer, leaving a 1-inch border.
Bake on middle rack in oven until cheese is bubbly and crust is golden brown, about 15 minutes. Let it rest for 5 minutes to make it easier to cut (while watching). Top with parsley if desired.
PS Trader Joe’s food tricks and the easiest party appetizers.
(photo courtesy Christine Han Suitable for vegetarians on weekdays. )