Description
My healthy spinach artichoke dip gets a delicious makeover in as the perfect topping for this deep dish style pie, make in a skillet.
Ingredients
Scale
- 1 lb homemade or store-bought pizza dough
- 1 Tbsp olive oil
- 4 cloves garlic, thinly sliced
- 4 cups baby spinach (about 6-oz)
- 1 14-oz can artichoke hearts in water, drained and chopped
- 1 14-oz can cannellini beans, drained and rinsed
- juice of 1/2 lemon
- 1/4 cup nutritional yeast
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 cup grated vegan Parmesan cheese
Instructions
- Prepare the skillet: In a cold oven, place a 10-inch cast iron skillet and preheat the oven to 500°F. Leave in the oven 5-10 minutes after the oven has preheated.
- Cook the vegetables: Meanwhile, in another large pan, add the oil. Add the garlic and cook for 2 minutes until fragrant. Stir in the spinach and artichoke hearts. Saute until just wilted.
- Finish the pizza topping: In a food processor, add the spinach mixture, beans, lemon juice, nutritional yeast, garlic and onion powders, salt and pepper. Process until smooth.
- Shape the dough: On a lightly floured surface, roll out and / or stretch the pizza dough into a 10-inch circle.
- Bake the dough: Carefully remove the skillet from the oven and brush with olive oil. Lay the pizza dough into the hot skillet carefully, pushing it up the sides slightly. Place the skillet in the oven and bake for 2 to 3 minutes, or until the dough sets slightly.
- Top the dough: Remove from the oven and top with the spinach and artichoke dip, spreading to cover evenly (except raised sides). Return to the oven and bake for 10 minutes.
- Serve: Remove the skillet from the oven and sprinkle with the grated Parmesan cheese. Return to the oven and bake for 5 more minutes.
Notes
- Gluten Allergy? Use a gluten-free pizza crust.
- Spoiler Alert: Spinach Artichoke Skillet Pizza is best eaten when served. Leftover pieces can be wrapped in foil or placed in airtight containers and stored in the refrigerator for up to a week. To reheat, place in a preheated oven at 350°F for 10 minutes.
- For non vegans: Top with cooked sausage or sliced prosciutto.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Italian