This is a take on one of the most popular dips of recent time. it’s perfect alone or with additions of grilled red pepper strips, Italian sausage, pepperoni, chicken, mushrooms, or prosciutto or a combination. It’s also a great spread for a grilled chicken or turkey panini or for slathering on bruschetta.
- Yield: 2 (12-inch) pizzas
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan or Romano cheese
- 1 cup chopped artichoke hearts ( jarred or canned)
- 2 cups packed chopped fresh spinach
- 1 tablespoon freshly squeezed lemon juice
- 1 recipe Classic Pizza Dough, Herbed Gluten-Free Pizza Dough, or Slow-Rise Pizza Dough
- All-purpose flour for rolling and dusting
- ¼ cup cornmeal for sprinkling
- For the spinach-artichoke dip, in a large bowl, combine the mayonnaise, sour cream, cheeses, artichoke hearts, spinach, and lemon juice and toss to blend.
- Prepare a medium-hot fire in your grill with a pizza stone on the grill grates over direct heat.
- If you’re using a gas grill, place 1 cup of dry wood chips, such as hickory, mesquite, or apple, in an aluminum foil packet with holes poked in it or a metal smoker box next to or near the pizza stone. If you’re using a charcoal grill, sprinkle the chips through the grill grates onto the embers below. Close the grill lid.
- When you see the first wisp of smoke, the grill is ready. Divide the dough into 2 portions. On a floured surface, pat or roll each portion into a 12-inch-diameter circle.
- Sprinkle a pizza peel or a flexible cutting board with half of the cornmeal. Arrange a pizza circle on the cornmeal- dusted peel.
- Hold the pizza peel level with the grill rack so that the dough round will slide onto the center of the hot pizza stone. With a quick forward jerk of your arm, slide the dough round from the peel to the stone. Close the lid and grill-bake for 2 to 4 minutes, or until the crust is browned on the bottom and firm. Turn the pizza crust with tongs and spread quickly with half of the spinach-artichoke dip. Cover and grill for 2 to 3 minutes, or until the mixture bubbles and browns. Repeat the process with the other pizza.