Today, over at 5 Minutes for Mom, I am sharing my newest obsession: Spinach Artichoke Dip Pizza.
Yes, you read that correctly: Spinach … Artichoke … Dip … Pizza.
Go check it out — and if you decide you need to make it (like NOW), this is the pizza crust I used for it.
Actually, it’s the crust I use for all of my pizza recipes. Every last one.
- 1 tablespoon active dry yeast
- 1 cup very warm water
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 tablespoon Italian Blend Herbs, if desired
- 2 tablespoons canola oil
- 2½ cups flour (half stone-ground whole wheat and half bread flour)
- Preheat your oven to 450 degrees Fahrenheit.
- In a mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit about 5 minutes and then add the remaining ingredients, mixing well with a heavy duty wooden spoon.
- The next step is to knead it; you can either knead it on a floured counter surface OR do it the lazy way: just knead it directly in the mixing bowl. I usually do this because it is just simpler for me since I’m already mixing it there.
- Roll it out on a floured surface -- either one large pizza or into smaller, individual crusts.
- Add the toppings of your choice.
- Place the crust on a baking sheet, pizza pan or stone, and bake for 12-15 minutes, or until the crust looks crispy and golden brown browned.