One of my favorite indulgences, EVER, in the entire world is spinach and artichoke dip. I could drink this stuff, really, it’s gross. No matter where we go for dinner, if there’s spin dip (that’s what we call spinach artichoke dip, in the biz) I’ll order it. Seriously. I don’t care where I am, who I’m with. This stuff is liquid gold to me. However, each time I try to re-create this creamy, spinachy goodness, it falls short. It’s still delicious and I still eat it (I mean, who am I to waste perfectly good food?) but it doesn’t have that restaurant taste. Maybe because I don’t add all those pesky (albeit delicious) preservatives? Either way, I got my spin dip craving on Friday alongside another frequent fatty, although very unrelated craving as well. So, my insane mind decided to mix em together.
Can you guess what I did? Need another hint?
I MADE A PIZZA PIE! If you think there is nothing better than spin dip, you are wrong. Spin dip pizza is the most delicious thing in the entirety of spin dip and pizza. The crunchy crust creates the perfect compliment to the ooegy, gooey, cheesy topping. Plus, the fresh, juicy tomatos and artichokes add the perfect tangy/sweetness. And, of course, I added liberal dashes of crushed red pepper to give every orgasmic bite the right amount of kick.
Plus, each slice has just shy of 170 calories and 6 grams of fat (thank you fat free Ricotta cheese!) So you can indulge and still fit into your skinny jeans. (How do I know this? I shoved my self into my size too small Rock & Republics while eating and they still fit, very snugly, but still fit.) Guys, I’m not lying when I say that I don’t know if I can enjoy spin dip with the same delight anymore. I may always have to eat it in pizza form.
PS. Aren’t the photos amazing? Those are courtesy of my roomie Ryan Hicks, who is breaking into the photography biz. Give him a shout out, won’t you? He’s teaching me his trendy food ways!
Spin Dip Pizza Pie
Yield: 1 10 inch pizza
Prep time: >10 minutes
Cook time: 10-12 minutes
- 1 12 inch whole wheat pizza crust
- 1 6 ounce containor (or 1 cup) of fat free ricotta cheese
- 1 5-6 ounce package of frozen spinach, cooked and seperated
- 6 artichoke hearts, drained fully and chopped
- 1 cloves of finely chopped garlic
- Liberal dashes of salt and pepper
- 3/4 12 ounce can of italian seasoned diced tomatos, drained
- 1/4 cup of mozzarella cheese, shredded
- 1/4 cup of Parmesean cheese
- Liberal dashes of crushed red pepper
- salt and pepper
- 1 tablespoon of extra virgin olive oil
How to Make It:
- Heat oven to 450 degrees.
- Spread olive oil over crust. Mix three cheeses, spinach, salt and pepper and red pepper flakes together. Using a spoon, spread cheese mixture over crust and cover evenly.
- Add artichoke hearts, tomatoes, garlic and more red pepper flakes and salt and pepper.
- Bake pizza for about 10-12 minutes on a pizza plate, or until crust is browned and cheese is melted.
- Eat and repeat, my friends. This stuff is good!
What I wouldn’t do for a gigantic slice of this AMAZING pie right now. Like, I’d probably sell a kindey or something. The metly cheese and tangy, yet savory artichokes make the world’s most perfect pizza. Totally worth a kindey. I mean, that’s why we have two, right?
Nutritional information per slice: 170 calories, 6.2 grams of fat, 50 grams of carbohydrates and 11 grams of protein.