Spinach Artichoke Pizza with Wood Smoke Recipe

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Patio Pizzeria- Artisan Pizza and Flatbreads on the GrillThis 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


For the spinach artichoke dip
  • 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
For the pizza
  • 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
How to Make It
  1. 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.
  2. Prepare a medium-hot fire in your grill with a pizza stone on the grill grates over direct heat.
  3. 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.
  4. 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.
  5. Sprinkle a pizza peel or a flexible cutting board with half of the cornmeal. Arrange a pizza circle on the cornmeal- dusted peel.
  6. 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.

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