This Spinach Artichoke pizza makes a great crowd-pleaser on a game day or a perfect weeknight dish on a very chilly evening. For an even easier recipe, use a pre-made spinach artichoke dip or your own favorite spinach-artichoke dip recipe for the topping. Pastorelli’s crusts are perfectly crispy and thin, which is a natural contrast to the creamy spinach artichoke dip on this pizza!
- 5 small Traditional Pastorelli Pizza Crusts
- 1 14-oz can of artichoke hearts, drained
- 1/4 cup mayonnaise
- 1/2 cup greek yogurt
- 1 cup grated parmesan cheese
- Juice of 1/2 lemon
- 3/4 cup grated mozzarella cheese
- 8oz cream cheese
- 4 cloves garlic
- 1 bunch/bag baby spinach
- 1 tpsp olive oil
- Salt & pepper to taste
Preheat oven to 425 degrees, then peel and roughly chop the garlic.
Cook the Spinach:
Heat oil in a frying pan over a medium-high heat, then add half of the garlic and saute for about a minute, careful not to let it brown. Add the baby spinach in big handfuls and toss with tongs to coat in the oil. Put a lid over the spinach for about a minute then remove from heat. Transfer the spinach into a mesh sieve and press out the liquid using a paper towel.
Make the Dip:
Once cooled and drained, roughly chop the spinach and the artichoke hearts. Add both to a large bowl with the yogurt, cream cheese, mayo, lemon juice, half the parmesan and remaining garlic. Season with salt and pepper and mix thoroughly until smooth.
Top & Cook the Pizzas:
Spread the dip on the pizza crusts then top with the mozzarella and remaining parmesan. Bake for about 10-15 minutes, until golden brown. Remove from oven and serve immediately.