Artichoke Spinach Dip Pizza Tree
Category
Pizza
Servings
2-4
Prep Time
15 minutes
Cook Time
6-12 minutes
The ultimate comfort meal..This ultra creamy artichoke spinach dip pizza tree is perfect for the holiday season. Easily tear off the stuffed “branches” of the tree for fun sharing with friends and family! Dip in your favorite Marinara or dipping sauce of choice.
Ingredients
- 2 Tbsp Semolina flour (for dusting)
2 Tbsp All purpose flour (for dusting)
1 Tbsp Olive oil
1 pre-made dough (~8 oz )
- ¼ cup Fresh Mozzarella (cut into small cubes) or 1 cup Shredded Mozzarella
¼ cup Parmesan Cheese (shredded)
¼ cup cream cheese (brought down to room temp)
3 Tbsp Butter
1 Can of Artichoke Hearts or ½ cup of freshly cooked Artichoke Hearts (diced)
1 cup Frozen Spinach (thawed and excess liquid squeezed out)
2 Garlic Cloves (minced)
½ tsp salt
½ tsp fresh cracked black pepper
- Olive oil or Butter (FOR BRUSHING)
- Optional : Marinara or Sauce of Choice (for dipping)
- Kalorik® Hot Stone Pizza Oven, Red
- Kalorik MAXX® “Tower of Pizza” 6-Piece Pizza Set
- Large Mixing Bowl
- Spurtle or Spatula
- Pizza peel (not included) – or just lay pizza directly on the back of a flat baking pan to slide off into the preheated pizza pan or preheated pizza stone
- Pizza stone (not included)- or just use the Kalorik baking pan preheated in oven
- Pizza Cutter
Toppings
Equipment
Directions
- Preheat Kalorik Pizza oven to 600F or any Kalorik oven to maximum temperature.
While oven is preheating ( with pizza stone or Kalorik pan inserted) , Dust a small amount of flour onto your counter/surface then onto your pizza dough. Shape/stretch the dough out to a triangular tree shape pizza. Then cut off any excess dough around the 3 sides of the tree (if needed) with pizza cutter to create a more defined triangular shape. Then poke your dough gently with a fork to get rid of any air bubbles.
Sprinkle a bit of semolina flour onto the surface of your pizza peel and gently move the pizza dough round on top of the peel (the semolina will make it easier to slide/ transfer to the Kalorik pizza oven pan or a pizza stone)
While the pizza dough is still on the peel, Cut 18-20 slits horizontally on both sides of the pizza tree being careful not to cut all the way through the middle. The vertical “trunk” of the tree will remain untouched (see attached recipe picture for visual example)
In your large mixing bowl thoroughly combine all Toppings. Then evenly spread and press your topping mixture on pizza “branches”, leaving the vertical “trunk” of the pizza untouched. Gently brush the “trunk” with a little bit of olive oil or butter.
Now you can take 2 of the branches (that are next to each other) at time and twist (1- 2 twists) gently together , repeat on both sides until all branches are twisted.
Carefully slide pizza on to the preheated Kalorik pizza stone or pan (it is normal for some toppings to fall off..you can pick them up and place them back on top of the pizza branches). Close the door to the oven and cook until golden brown. The cheese should be melted and crust light golden brown. Watch carefully and rotate pizza stone/pan for more even browning.
Take out your perfectly cooked pizza and serve with an optional side of marinara or sauce of choice for dipping
Recipe Note
Chef’s tips: Mix in fresh garlic into your olive oil or butter for a flavorful crust. Give your dough time to get to room temp if it was stored in the refrigerator, it will become easier to stretch. Use low moisture mozzarella for best results. You can also top your pizza with halved cherry tomatoes to “decorate” the pizza tree.
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