Classic Spinach Artichoke Dip Just Got An Upgrade And It’s Amazing!

Classic Spinach Artichoke Dip Just Got An Upgrade And It’s Amazing!

This recipe makes enough for about six servings but if you want more, you can always double the ingredients. It takes about eighteen hours to prepare because the pizza crust has to double in size. Then it takes about fifteen minutes to bake the pizza. Once you taste it, you'll know it was definitely worth waiting for!

Let's Get Started!

The Ingredients To Gather Are:

 Dip: 

2 tablespoons olive oil
3/4 cup of leeks, white parts only
2 10oz. bag of baby spinach
3 tablespoons Gourmet Garden Basil
Pinch crushed red pepper flakes (optional)
Kosher salt and black pepper, to taste
1  can quartered artichoke hearts
2 tablespoons of capers
1/2 cup ricotta cheese
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1 cup fresh mozzarella
1/2 cup pepper jack cheese
1/2 cup Parmesan cheese
 Crust:

3 ¾ cups flour, plus more for shaping the dough
1/4 teaspoon active dry yeast
2 teaspoons fine sea salt
1 ½ cups water
 toppings:

1 cup  Dip

2 grilled chicken breast,

8 oz. fresh mozzarella cheese

The Step By Step Directions To Follow:

 

Heat olive oil in  pan over medium heat. Add garlic paste, cook, stir  30 seconds.

Add one handful of spinach at a time to pan. Stir, cook until wilted before adding the next. Add crushed red pepper, salt, pepper to taste. Continue to cook, stir 3 minutes. Add artichokes, smashed capers, stir, cook until blended.

Turn heat to low, add ricotta cheese, mayonnaise, sour cream, stir until blended. Sprinkle in onion and garlic powder; stir to blend. Add in mozzarella, pepper jack cheese and parmesan, cook, stir until cheeses are melted.

 

Blend flour, yeast,  salt. Add  water, mix thoroughly. Cover  bowl with plastic wrap or  kitchen towel. Set aside to rise at room temperature  18 hours or until it has more than doubled.

Flour  work surface. Divide dough into 4 equal parts. For each portion, start with  right side of dough, pull it toward the center;  do the same with  left,   top, then  bottom. Shape each portion into a round, turn seam side downmold it into  circular mound. Mounds should not be sticky. If dough is not used right away, wrap balls individually in plastic, refrigerate up to 3 days. When ready to use, bring dough balls to room temperature by leaving them out on  counter, covered in damp cloth,  2- 3 hours.

 

Adjust oven rack to middle position, place pizza stone on top. Heat oven to 500 degrees.

Lightly oil hands, push, stretch  dough out onto  piece of parchment paper,  Top pizza with spinach  artichoke dip, layer with sliced grilled chicken,  mozzarella.  Slide parchment  on to  backside of  baking sheet,slide  onto   pizza stone. Bake  5 minutes, remove parchment paper by lifting pizza with spatula and pulling tpaper out from underneath. Bake  another 10 minutes.Remove from oven, cool for 5 minutes before slicing.

Enjoy!

This Spinach Artichoke Dip Pizza is so wonderful that you may want to have it as often as possible! Have you tried this pizza yet?

Let Us Know What You Thought!

Article & Photo Source: Bakers Royale

 

 

 





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