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Spin Dip Pizza

Inspired by How Sweet Eats


1whole wheat pizza crust
1(14 oz, pre-draining) can of artichoke hearts
2/3c ricotta cheese
8oz fresh mozzarella, chopped/crumbled, divided
4oz grated parmesan cheese, divided
2tbsp olive oil, divided
2shallots, minced
3 to 4plum tomatoes, diced
5oz baby spinach
salt & pepper


1.Preheat oven to 450°.
2.Prepare pizza tray and set aside.
3.Toss/stretch crust to desired size/shape and place on pizza tray.
4.Place ricotta, 1/4 c parmesan and 1/2 c mozzarella in a medium mixing bowl.
5.Drain artichokes and roughly chop. Wrap in paper towels and squeeze to eliminate moisture.
6.Add artichokes to cheeses and stir to combine. Set aside.
7.Heat a large skillet w/ 1 tbsp olive oil over med-low heat.
8.Add in shallots with a pinch of salt and cook until soft and translucent, about 5 minutes.
9.Add in tomatoes and allow to cook for another minute or two.
10.Add spinach, tossing to coat and cook until spinach is wilted.
11.Remove from heat and add spinach mixture to the bowl with the cheese/artichoke mixture. Season with salt and pepper and stir to combine.
12.Drizzle pizza dough with 1 tbsp olive oil.
13.Spread cheese/spinach/artichoke mixture evenly over top.
14.Cover with remaining mozzarella and parmesan.
15.Bake for 25-30 minutes, or until cheese is golden and bubbly and crust is a bit crispy.
16.Allow to sit 5 mins before serving.