Everything Bagel Spinach-Artichoke Pizza

Name: Everything Bagel Spinach-Artichoke Pizza
Yield: 4 servings
Ingredients: Half a 10 oz (300 g) box frozen, chopped spinach, thawed and squeezed dry; 6 tbsp (90 mL light mayonnaise; ¼ cup (60 mL) grated Parmesan cheese; Half a 14 oz (400 g) can artichoke hearts, rinsed, drained and finely chopped; 1 tbsp (15 mL) Everything Bagel Seasoning; ¼ tsp (1 mL) dried oregano; Optional: &frac18; tsp (0.5 mL) crushed red pepper flakes; Cornmeal for dusting; 1 pkg (11 oz/310 g) refrigerated thin crust pizza crust; Olive oil for spritzing; 1 tbsp (15 mL) Everything Bagel Seasoning; 1¼ cups (300 mL) Spinach-Artichoke Dip; 6 oz. (175 g) part-skim mozzarella cheese, grated (1½ cups/375 mL); 4 large eggs; Optional garnish: ½ cup (75 mL) finely diced red bell pepper and chopped scallions

Prep 10 min

Cook 35 min

Ready in 45 min

This pizza recipe by Joy Bauer is cheesy, creamy, and crunchy and it satisfies so many different cravings!

Ingredients

Half a 10 oz (300 g) box frozen, chopped spinach, thawed and squeezed dry
6 tbsp (90 mL light mayonnaise
¼ cup (60 mL) grated Parmesan cheese
Half a 14 oz (400 g) can artichoke hearts, rinsed, drained and finely chopped
1 tbsp (15 mL) Everything Bagel Seasoning
¼ tsp (1 mL) dried oregano
Optional: ⅛ tsp (0.5 mL) crushed red pepper flakes

Cornmeal for dusting
1 pkg (11 oz/310 g) refrigerated thin crust pizza crust
Olive oil for spritzing
1 tbsp (15 mL) Everything Bagel Seasoning
1¼ cups (300 mL) Spinach-Artichoke Dip
6 oz. (175 g) part-skim mozzarella cheese, grated (1½ cups/375 mL)
4 large eggs
Optional garnish: ½ cup (75 mL) finely diced red bell pepper and chopped scallions

Directions

Add the dip ingredients to a medium bowl and mix until well combined. Set aside.
Preheat the Pizza Stone in a 450°F (230°C) oven on the bottom rack for about 30 minutes. (See cook’s tips.)
Place the pizza crust onto a cornmeal-dusted pizza peel or large cutting board. (The cornmeal helps keep the pizza from sticking and makes it easier to transfer to a hot pizza stone.
Generously spritz the dough with olive oil and coat the outside edge with the seasoning. Evenly spread the dip over the center of crust, avoiding the seasoning on the edge. Top with the cheese.
Using a spoon, make 4 small nests for each egg. Carefully crack the eggs over each nest. If you’d like, sprinkle the whole pizza with finely diced peppers.
Transfer the pizza to a pizza stone and bake for 15–18 minutes, or until the eggs are just cooked and cheese is melty and starts to brown. (The cooked eggs should still jiggle a little when you shake the pizza.)
Remove the pizza from the oven, and garnish with chopped scallions if you’d like. Slice into triangles and serve immediately.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 490, Total Fat 285 g, Saturated Fat 9 g, Cholesterol 225 mg, Sodium 1,500 mg, Carbohydrate 34 g, Fiber 2 g, Sugars 5 g (includes 0 g added sugar), Protein 27 g

Cook's Tips:

Don’t have a pizza stone? Preheat your oven and prep your pizza on a flat baking sheet. Skip step 3, then in step 6, just pop the sheet in the preheated oven.

The Spinach Artichoke Dip is significantly lighter and healthier than classic renditions. It’s delicious on this pizza but can be used as a standalone dip to be served with crudites and baked pita chips. It also makes a great sandwich spread and baked potato topper. Leftovers can be stored in a sealed container in the fridge for up to 5 days.

You can swap the mozzarella cheese for sharp cheddar or Mexican blend.

Instead of refrigerated pizza crust, you can use frozen or ready-made.Typically, you add your toppings and bake in the oven for about 10 minutes. These convenient crusts come in all varieties—including whole wheat, gluten-free, and cauliflower!