Artichoke Dip Pizza

An entire pizza topping devoted to the delicious and popular artichoke dip!

Ingredients

Crust

• 1 3/4 to 2 1/4 cups all-purpose flour
• 1 (2 1/4 teaspoons) envelope Fleischmann's® Pizza Crust Yeast
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup very warm water (120 to 130 degrees F)
• 3 tablespoons corn oil

Topping

• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2/3 cup mayonnaise
• 1 1/4 cups shredded Parmesan cheese, divided
• 1 (4 ounce) can chopped green chiles
• 1/2 teaspoon garlic powder
• 1/2 teaspoon minced onion
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup crushed tortilla chips
• 2 tablespoons minced fresh parsley
  

Instructions

1. Heat oven to 425 degrees F.
2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
3. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
4. Mix together artichokes, mayonnaise, 1 cup Parmesan cheese, chiles, garlic powder and minced onion in a large bowl. Stir until well blended.
5. Layer crust with 3/4 cup mozzarella cheese, topping mixture and remaining cheeses. Sprinkle with tortilla chips.
6. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
7. Remove from oven and sprinkle with parsley.

Yield: 1 (12-inch) pizza | Prep Time: 15 min | Bake Time: 12 to 15 min

* If you don't have a thermometer, water should feel very warm to the touch.

** To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Recipe and photo used with permission from: Fleischmann's