- ½ pound pizza dough, at room temperature
- 4 ounces cream cheese, at room temperature
- ⅓ cup plain greek yogurt
- 2 cups chopped baby spinach
- 4 ounces marinated artichokes, drained + chopped
- 1 teaspoon dried oregano
- Salt and black pepper
- ½ cup grated parmesan cheese
- 1 clove garlic, grated
- Chili flakes, to taste
- 1 ½ cups chopped or shredded cooked chicken - great use for rotisserie chicken
- 1 cup shredded low-moisture mozzarella
- ½ cup grated asiago cheese
Place the pizza dough on a lightly oiled 10-12 inch cast iron skillet. Gently press the dough until it covers the bottom and most of the sides of the skillet. Cover and let sit while you prep the pizza toppings.
In a food processor, mix the cream cheese, yogurt, spinach, artichokes, oregano, and pepper.
Sprinkle the rested pizza dough with the parmesan, garlic, and chili flakes. Spoon the spinach artichoke dip over the top of that. Add the chicken evenly over the dip layer and top with the mozzarella and asiago cheeses.
Preheat your grill to 450°F or high heat. Grill the pizza, covered, on the preheated grill for 10-15 minutes or until the crust is crisp and the cheese is perfectly melted. Allow the pizza to cool another 10-15 minutes before slicing it into 8 slices.
- Yields: 4-5 servings
- Preparation Time: 45 minutes