Spinach and Artichoke Dip Pizza Servings: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes
1 prepared pizza dough White Sauce, see below 1 Il Villaggio braided mozzarella, sliced 14 fresh basil leaves 1/3 cup grated parmesan cheese Crushed red pepper 2 cups prepared spinach and artichoke dip White Sauce 2 Tbsp butter 4 garlic cloves, minced 2 Tbsp flour ¼ tsp dried Italian seasoning Salt and pepper 2 Tbsp flour 1 ½ cup half and half ¼ cup parmesan cheese In a large skillet heat oil on medium. Add garlic and cook until fragrant, about 2-3 minutes. Add flour, Italian seasoning, salt and pepper. Slowly add half and half while whisking continuously. Cook for 3-4 minutes longer or until sauce starts to thicken. Turn off heat and stir in parmesan. Preheat oven to 475 degrees. Lightly flour a piece of parchment paper and flatten the dough into a large circle, about 14inch diameter. Using an oven-proof ramekin (enough to hold 16 oz) gently place under the center of the pizza dough. Press the dough into the ramekin to line the bottom, being careful not to rip the dough. Transfer dough to a pizza stone. Spoon the white sauce all over edges of the dough as well as into the center with the ramekin. Arrange the mozzarella slices around the pizza and half of the basil leaves. Sprinkle with parmesan and a pinch of crushed red pepper. Fill the ramekin with the spinach and artichoke dip. Bake in preheated oven until golden brown and cheese is bubbly, about 10 minutes. Remove and top with remaining fresh basil. Slice edges for dipping. Serve hot.