For years I used to make a hot spinach and artichoke dip and served it in a bread bowl. We would inhale it at parties and people would beg for it at my Super Bowl Party. It’s been some time since I made it last and to eat it now it would need to be gluten and dairy free. For some reason I decided it would be best served as a pizza instead of a dip. Scott thought I was crazy, Brad scrunched up his nose and the dog sat and listened attentively. Good dog.
So tonight I finally made this creation. Brad wanted no part of it which was just as well. He had a plain Pulled Pork Pizza, no sauce or cheese. But Scott and I dined on an amazing creamy delicious and very filling Spinach and Artichoke Dip Pizza. Yes, it was gluten and dairy free but you can make it however you want.
This will most likely make an appearance at my Super Bowl Party. I use the dip recipe to make 2 pizzas with a thinner topping on a rectangle pizza and cut into squares. One can’t be worrying about if your food will fall apart when you’re watching the big game. Around here it’s pick it up and stuff it in and don’t miss a play!
Now if the whole thing on a pizza causes you frown wrinkles, you can just keep this a dip!
1 box frozen chopped spinach
1/2 red onion diced
3-4 cloves of garlic diced
1/2 can of artichoke hearts, rough chopped
1 large roasted red pepper, diced
1 tsp thyme
4 oz cream cheese – I used Tofutti made from soy
2-4 TBS sour cream- I used Tofutti made from soy
1 cup white wine 1/2 cup chicken stock- can substitute vegetable stock
2 tsp arrowroot
Celtic Sea Salt Course
ground black pepper
Extra Virgin Olive Oil
Butter – I use Earth Balance Buttery Spread Soy Free
Pizza Crust- I use Chébé All Purpose Mix (found at grocery store & in my shop)
Red pepper flakes- optional topping
First thing to do is thaw your box of spinach and then get every last drop of liquid out. To do this I put it into a kitchen towel and squeeze it until no more liquid comes out. The towel really helps with the torque of twisting.
Heat the oil and butter on medium high until the oil ripples. Add in the onions and cook until they start to become tender. Add in half of your garlic and cook for another minute. Now add in your red pepper and thyme to heat for one more minute. Pour in the wine and stock. Reduce to 1/2 to 1/3.
Now add in your artichoke hearts and heat through. Add in your spinach and combine. At this point you can either sprinkle with the arrowroot or create an arrowroot slurry. Turn off the heat and add in the cream cheese and sour cream. Combine well. Add salt and pepper and taste. Adjust to your liking.
Mix together your pizza dough and roll is out. I like to use cornmeal to keep it from sticking to my rolling pin and pan. As far as pizza dough mix goes I can’t tell you about very many of them. I cannot eat rice and so many use rice flour that I’ve not tried them. I can however tell you about Chébé. I love it. It mixes together fast and easy. I’ve used it to make calzones, Stromboli, bread sticks, and countless types of pizza. It’s next performance will be buns for my sliders. Have the cute little cutter and all. Back to pizza! For this pizza I used the All-Purpose Mix because it’s free of spices.
To really make this pizza pop I made a garlic paste to coat the edges or crust part your hold. Let me say this took my Spinach and Artichoke Dip Pizza from good to amazing. Don’t skip this step. If you’re afraid to make a garlic paste don’t be. You really can’t mess it up. But let’s say you’re out of fresh garlic by all means use minced or granulated garlic. Don’t skip this step!
To do this take your chopped garlic and add a generous pinch of salt to cover. Take the side of your chef knife and place it at an angle on the mix. Pull it towards you and press the garlic into the board. Also use a circular motion while pressing. You are trying to flatten it with your knife. Keep pushing the mix back together into a pile and then spreading it out with your knife. This is how you break down the garlic and create a paste.
With your dough rolled out, brush the edges with olive oil. Now distribute the garlic paste around the edges. Add your spinach and artichoke dip into the center of the pie and bring it out to the crust that you’ve created with the garlic but don’t cover it. Bake according to the dough directions. (mine took 25 minutes) I like to eat my slices with a generous sprinkle of red pepper flakes. This is a very filling pizza that is piled high with the dip.
Notes: To make this dip go a little further it really is enough for 2 pizzas with a thinner layer of dip. I would definitely do that if I was serving it at a party. Make a large rectangle pizza and cut it up into squares.
If you eat dairy feel free to mix in a 1/2 cup of Parmesan cheese to the dip. You can also used regular cream cheese and sour cream.
To keep this vegetarian and vegan, use vegetable stock instead of chicken.
For a twist you can add in crab to your dip before spreading on the pizza.
If you’re looking for gluten free casseroles, check out the Gluten Free Homemaker.