Kale and Artichoke Dip Pizza
Garlicky pan pizza crust topped with a creamy cheese mixture, crispy kale and tangy artichoke hearts.
Equipment
- 9x13 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 9x13 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.