Get your appetizer and dinner all in one when you make this Spinach and Artichoke Dip Pizza! A lightened up version of classic spinach and artichoke dip acts as the sauce for this creamy and cheesy topped pie!
Happy pizza Friday friends! There really isn’t a better way to end the work week than with a hot cheesy pizza straight from the oven and a cold adult beverage to go with it. Tonight I’ll be enjoying a slice of pizza that’s topped with one of my favorite kinds of dip, spinach and artichoke dip. Yep that’s right, when you make this recipe you’re getting your appetizer and main dish all in one bite!
Before we face plant into this Spinach and Artichoke Dip Pizza I have to tell you about how amazing the weather has been here in Colorado. It feels like spring and it’s only February! We’ve been close to 70 degrees for the whole week and I’ve finally been able to open the windows up and air out the house. There is nothing better than getting fresh air back inside after having the windows closed up for months. You know what else is magically wonderful about this warmer weather? My running for the first time in months hasn’t felt slow and sucky!
Thursday morning I set out to do a little bit of speed work on my run and was shocked and thrilled to see numbers on my watch that I hadn’t seen since early fall! It’s amazing how much the temperature can affect my speed. In Arizona it was the summer heat that killed it and here in Colorado it’s the freezing morning temperatures. Anyways it was a relief to know that it wasn’t all me that was the cause of my slow pace this winter. I’ll try to remember that in March when we’ll probably end up with another cold snap and big snow. March is typically one of the snowiest months in Colorado, we’ll see if that holds true this year.
Okay, so back to the Spinach and Artichoke Dip Pizza. Instead of sauce on the pizza it’s replaced by the dip. Typically spinach and artichoke dip is heavy on the calories and fat, but I’ve lightened it up by using 1/3 less fat cream cheese, plain non-fat Greek yogurt and part skim mozzarella cheese. No one will know that you’ve made these healthier swaps because you still end up with that creamy cheesy dip that you love! The dip is where all of the flavor lies in the pizza and once you spread that on the only thing left to do is top it with more mozzarella. It’s the perfect dinner to make when you want your appetizer and dinner all in one!
Yields 8 slices
20 minPrep Time
10 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 pound pizza dough
- 4 ounces 1/3 less fat cream cheese, room temperature
- 1/4 cup plain non-fat Greek yogurt
- 4 ounces defrosted frozen spinach, liquid squeezed out
- 2/3 cup defrosted frozen artichokes, chopped
- 6 ounces part skim mozzarella cheese, shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Pinch of crushed red pepper flakes and black pepper
Instructions
- Preheat oven to 450 degrees.
- Spray a baking sheet or pizza stone with cooking spray or olive oil.
- In a large bowl combine the cream cheese, Greek yogurt, garlic powder, salt, pepper and crushed red pepper flakes stirring until smooth.
- Add in the spinach, artichokes and 1/4 cup of the shredded mozzarella, stir to combine.
- Stretch or roll the pizza dough into a circle on the prepared baking sheet or stone.
- Spread the spinach and artichoke dip over the top of the pizza dough.
- Sprinkle the remaining shredded mozzarella evenly over the top of the pizza.
- Bake on the middle rack of the oven for 10-15 minutes or until the cheese is golden and bubbly.
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