Pizza and football – that’s what fall does! Like football, you can run a lot of plays with a pizza crust. You can run a meat-lovers’ option or score a touch down with your sweet tooth. But if you really want to get the crowd roaring, combine two schemes into one delicious pie. Here, creamy spinach and artichoke dip meets a thick, foccacia-style pizza.
Spinach & Artichoke Gluten-Free Pizza
Crust
1 package Bob’s Red Mill gluten-free pizza crust
1 ½ cups warm water
2 Tbsp. olive oil
1 tsp. garlic powder
½ tsp. oregano
½ tsp. salt
½ tsp. black pepper
2 eggs
Fresh-grated Parmesan cheese
Toppings
4 oz. Neufchatel cheese
½ cup non-fat, plain Greek yogurt
1 cup shredded mozzarella
½ 14-ounce can quartered artichoke hearts
1 ½ cups fresh spinach
½ – 1 tomato, cubed
Directions
- Preheat oven to 425 degrees F and prepare crust per package directions. *Note: Before baking the first time, add garlic powder, oregano, salt and pepper to the dough, using your hands to massage in spices. Once dough is rolled out on greased baking sheet, brush with olive oil and sprinkle with Parmesan cheese.
- In a small mixing bowl, add Neufchatel cheese and yogurt. Using a hand-mixer, blend together until smooth and well combined.
- Remove crust from oven after first round of baking. Spread cheese-yogurt mixture over crust.
- Top with artichokes, spinach and tomatoes. Season with salt and pepper to taste.
- Cover toppings with shredded mozzarella and bake another 12-15 minutes.
- Cut into 8 slices and serve.