Ingredients

The following ingredients have 4 Servings
  • 1 (12 oz) container marinated artichoke hearts, drained, liquid squeezed out and chopped
  • 1 (10 oz) package frozen chopped spinach, thawed and water squeezed out
  • 1/4 cup mayonnaise
  • 2 Tbsp sour cream
  • 2 Tbsp diced onion
  • 1/4 tsp fresh lemon zest
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 tsp bread dip seasoning
  • pinch kosher salt
  • pinch fresh cracked pepper
  • 1 prebaked pizza crust
  • 4 oz part-skim mozzarella cheese (shredded)
  • 4 oz Fontina cheese (shredded)
  • 1 large Roma tomato (chopped)
  • garnish: fresh chopped basil and a drizzle of extra virgin olive oil

Instruction

  • Preheat oven to 425°F with a pizza stone in the oven. Heat an additional 10 minutes to be sure the stone is fully heated.
  • Meanwhile, in a medium mixing bowl, combine the chopped artichoke hearts, spinach, mayonnaise, sour cream, lemon zest, parmesan, bread dip seasoning, salt, and pepper. Set aside.
  • Carefully remove the stone from the oven and add the crust. Working quickly, spread the spinach-artichoke mixture over the pizza crust. Next layer the tomato over. Lastly, layer the fontina and mozzarella cheeses on top.
  • Bake 10-13 minutes until crust is toasty and cheese is melty and golden around the edges. Serve with a sprinkling of basil and drizzle of olive oil.