Spinach and Artichoke Dip Pizza

Spinach and artichoke dip is one of my favorite savory treats. I've never actually made it at home, but there are few things I enjoy more than a bubbly, cheesy, creamy spinach and artichoke dip at a restaurant with nice, thick, pita slices to scoop it up. So when I found this recipe for spinach and artichoke pizza that would let me turn one of my favorite indulgences into something that is considered an acceptable meal, I was sold. How could I not be?

I added sun-dried tomatoes and chopped onions, since I had them on hand and thought they would be an interesting addition. You may feel those additions are blasphemy to the very idea of spinach and artichoke dip, so you can feel free to leave them out. 

Spinach and Artichoke Dip Pizza
(serves 4)

2 Tablespoons of butter
2 garlic cloves, pressed
1/4 teaspoon of red pepper flakes

2 Tablespoons of flour
1 1/2 cups of milk (I used skim, and it worked fine)
1/2 teaspoon of salt
1/2 cup of fresh grated Parmesan cheese (split into two 1/4 cup portions)

1 Tablespoon of olive oil
1 onion, chopped
8 sun-dried tomatoes, sliced
10 oz. of fresh spinach, washed and chopped

1 10-12oz. jar of artichoke hearts, artichokes halved
8 oz. shredded mozzarella cheese

1 pizza dough (thawed if it was frozen)
2 Tablespoons of cornmeal

Directions: Preheat oven to temperature your pizza dough recommends. When oven is hot, insert pizza stone (or baking pan if you don't have one) to heat it up.

Melt butter in a large saucepan, add red pepper flakes and garlic, and saute over medium heat for about 1 minute. Whisk in flour, and stir until combined and smooth. Slowly whisk in milk, continuing to stir. Allow to simmer lightly and thicken for about 5 minutes, stirring occasionally. Remove from heat after 5 minutes, and stir in first 1/4 cup of the Parmesan cheese and the salt.

Meanwhile, heat olive oil in a large pan, and add onions and sun-dried tomatoes. Cook for about 5 minutes, or until onions are soft. Add spinach, and cook until just wilted. When done, press as much liquid out of the spinach as possible. Add to the white sauce, and stir to combine.

Remove the pizza stone from the oven and sprinkle with the cornmeal. Roll out dough and place on the pizza stone. Spread spinach mixture all over the top. Place artichoke halves all around, and then cover it all with mozzarella cheese. Top with remaining 1/4 cup of Parmesan cheese, and bake for the time your pizza dough recommends. Enjoy!

(Note: I put that this makes 4 servings, as it did for a main course. If you're using it as more of a side, it can probably serve 6. Servings also depend on your pizza crust as well.)

Adapted from The Way the Cookie Crumbles, original recipe here.