Kale and Artichoke Dip Pizza
Kale and artichoke dip pizza: Garlicky pan pizza crust topped with a three cheese blend creating the most delicious kale and artichoke dip will you ever make! This pizza always a crowd pleaser.
Now that football season is in full swing, I’ve been thinking a lot about appetizer and dip recipes. So naturally, spinach and artichoke dip sprung to mind. If you think about it, spinach and artichoke dip seems to make an appearance at every party or get together. Someone always manages to bring the dish because it’s a fan favorite. I am a huge fan of the classic, but I knew I wanted to put my own modern spin on it.
And just like that.. the kale and artichoke dip was born!
This recipe omits the mayonnaise and butter and replaces them with healthy fat cheeses and a crunchier topping of baby kale instead of spinach. These updates on the classic really bring the dip back to life- put said dip on top of a garlic pizza crust and you have something truly crave-able. Trust me, you’ll want to make this for your next game day party!
So let’s get into it!
How to make kale and artichoke dip pizza
Gather your ingredients
Pizza dough- homemade or store bought. I like to use raw pizza dough and proof the dough for the best pizza texture.
To proof pizza dough: Allow the ball of dough to come to room temperature in a warm spot for about an hour. Begin to stretch the dough onto the pan. If the dough springs back, it needs more time to proof. If it stretches easily, you’re all set!
Baby kale- you can find baby kale at most grocery stores. It is more tender than regular kale so it definitely provides a better texture in the dip.
Artichoke hearts- of course you can’t make kale artichoke dip without these! I used canned artichoke hearts for this recipe while testing but marinated hearts would work as well. Just adjust your salt accordingly.
Feta cheese- I like to use a feta block instead of pre-crumbled feta. It offers a more creamy texture.
Goat cheese- Again, I use a goat cheese log instead of pre-crumbled.
Mozzarella cheese- Pre-shredded whole milk mozzarella works best for that gold brown cheese pull.
Garlic- Fresh chopped garlic tastes best but garlic powder can be substituted.
Olive oil
Salt + Pepper
Red pepper flakes (optional)
Start by allowing the pizza dough to proof.
While waiting for the dough, goat cheese and feta into a small bowl and all the cheeses to come to room temperature.
Once the dough is ready, oil a 9×13 sheet pan and stretch the dough to fit.
Top the dough with a drizzle of olive oil and minced garlic cloves. Partially bake the crust for 2-3 minutes and remove.
Mash the feta and goat cheese together and spread generously on the pizza crust. Add the chopped baby kale and artichoke hearts and season with salt and pepper. Top the pizza with mozzarella cheese and red pepper flakes (optional).
Bake until golden brown and bubbly!
Optional Variations
To beef up your appetizer: Add thinly sliced prosciutto to the top of the mozzarella cheese. If you decide to do this, go ahead and skip the step of adding additional salt that this recipe requires. Prosciutto will added all the salty deliciousness you need!
For a protein packed dinner: Consider adding slices of grilled chicken breast to the pizza before sprinkling on the mozzarella cheese.
To keep it vegetarian: I love sun-dried tomatoes or roasted red pepper strips added to this recipe. If you want to add a little protein, sprinkle on a few drained chickpeas before covering the pizza with mozzarella cheese.
Looking for more?
Fig and Prosciutto Pizza with Hot Honey
Quick and Easy Garlicky Whipped Ricotta
Before you go, if you make this kale and artichoke dip pizza, comment and/or rate it down below. I’d love to hear what you think!
Kale and Artichoke Dip Pizza
Equipment
- 9×13 Sheet Pan
Ingredients
- 1 pound pizza dough
- 4 ounces feta cheese
- 2 ounces goat cheese
- 2-3 garlic cloves minced
- 2 TBSP olive oil PLUS some for oiling the pan
- 1 1/2-2 cups baby kale chopped and uncooked
- 1 cup artichoke hearts chopped
- 1 cup mozzarella cheese shredded
- 1/4 tsp salt
- fresh cracked pepper
- red pepper flakes optional
Instructions
- Begin by allowing the pizza dough to proof and come to room temperature. (If you are using a preformed pizza crust, you will skip this step.)
- While the dough is proofing, add the feta and goat cheese to a small bowl and allow the cheeses to come to room temperature.
- Preheat the oven to 425 and lightly oil a 9×13 sheet pan.
- Once the dough has finished proofing, gently stretch it to fit the size of the sheet pan.
- Top the raw dough with the 2 TBSP of olive oil and the minced garlic. Bake the dough for 2-3 in the oven and then remove.
- Mix the room temperature feta and goat cheese together in the bowl. I find a fork works best for this. Spread the softened cheese mixture onto the partially cooked dough leaving a little space at the edges.
- Next, top the pizza with the chopped kale and artichoke hearts. Season the veggies with salt and pepper.
- Finish the pizza off with the shredded mozzarella cheese.
- Bake for 10-12 minutes until the cheese is bubbly and the crust is golden brown. Sprinkle with red pepper flakes before serving if using.
