In a medium bowl, combine the spinach artichoke dip sauce ingredients. Set aside.
Prepare the pizza dough if not completed already. If following one of our recipes, follow instructions until the crust is par-baked and set aside.
Preheat oven to 450F. Place your pizza stone or baking sheet in the oven to heat.
Place your pizza crust on a peel or another surface that will allow you to easily transfer it to the oven (such as a flexible cutting board).
Brush the outer crust area with some olive oil and sprinkle with garlic salt or Parmesan if desired.
Spread out the spinach artichoke dip across the pizza to taste.
Sprinkle the pizza with mozzarella to taste.
Add toppings as desired. I love to use spinach, artichoke hearts, and tomatoes (for a bright and fresh flavor). Dust with fresh Parmesan cheese.
When the oven is finished preheating, transfer the pizza to your pizza stone or baking sheet.
Cook until the cheese has started to turn brown, approximately 10-12 minutes (or to your desired doneness).
Remove the pizza from the oven. Sprinkle the fresh basil on top and some red pepper flakes if desired for an extra kick. Serve warm.
I use artichoke hearts in oil. You can use frozen artichoke hearts however be sure to thaw and drain them before using to eliminate extra moisture.Please note that the exact cook time will vary with your oven.If you use a different pizza crust, the cook time will vary based on size and thickness.Make the crust in advance for a quick dinner! If your crust is ready to go, the total cook time will be closer to 10 minutes. A raw dough will lead to a cook time around 20-30 minutes.The better quality ingredients you use, the better it will taste!A par-baked pizza crust means that it is not raw. It is typically cooked just enough where the dough is no longer raw but it is not done (no golden brown edges). This ensures the crust cooks all the way through and that the addition of toppings does not leave a raw center.
Spinach Artichoke Dip Pizza https://www.threeolivesbranch.com/spinach-artichoke-dip-pizza-2/ May 4, 2017