This weekend, if you’re watching the Super Bowl, and you’re lucky, your host (and maybe that’s you) will bust out spinach-artichoke dip, that warm-and-cheesy MVP of party spreads that’s been around for decades for a reason: it’s ridiculously delicious.
But here’s a Next Level suggestion — not just for Super Bowl hosts, but also for weeknight dinner makers, or for people who are cooking for young eaters who will eat any vegetable, even spinach, if it’s riding alongside carbs and cheese: Turn that dip into pizza.
I did this for the first time six or seven years ago when I happened to unpack a jar of artichokes and pizza dough from the Trader Joe’s bag at the same time and immediately had a vision. We love this pizza in our house because it’s an all-in-one number — the vegetable is baked right into that cheese (if you want to kick up the green quotient, you can add another 1/2 cup of thawed, drained spinach) — and because it’s pantry-driven, easy, and nostalgic.
Artichoke Dip Pizza
2 tablespoons extra-virgin olive oil
1 (16-ounce) pizza dough (store-bought is fine), at room temperature for at least 30 minutes and up to 3 hours (this makes it easier to work with)
1⁄4 teaspoon garlic powder
1 (14-ounce) can artichoke hearts, drained and chopped roughly
1⁄2 cup thawed frozen spinach, squeezed completely dry
3 tablespoons mayonnaise
1 cup part-skim shredded mozzarella
1⁄2 cup grated Parmesan cheese (about 11⁄2 ounces)
1/2 teaspoon lemon zest
1 teaspoon Worcestershire sauce
Chopped fresh flat-leaf parsley, for garnish (optional)
Preheat the oven to 475°F. Arrange an oven rack in the middle position.
Brush an 18 × 13-inch sheet pan with 1 tablespoon of the olive oil. Drop the dough in the center of the sheet pan and, using your fingers, press and stretch out the dough to the sides and into the corners of the pan. (If you prefer a thicker, chewier crust, form the dough into a round shape, as shown.) Mix together the garlic powder and the remaining tablespoon olive oil and brush the perimeter of the dough.
In a medium bowl, mix together the 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 the oven’s middle rack until the cheese is bubbly and the crust is golden, about 15 minutes. (Keep an eye on it.) Let rest 5 minutes so it’s easier to cut. Top with parsley, if using.