Spinach artichoke bagna cauda pizza is a unique pizza recipe that combines the classic spinach and artichoke dip with a traditional Italian dip called bagna cauda. It's a great marriage of two traditional dishes!
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What makes this recipe special
I'm constantly seeking inspiration for new recipes, whether browsing magazines, trying new restaurants, or watching cooking channels. The great Nancy Silverton was my latest inspiration for this spinach artichoke bagna cauda pizza recipe.
While flipping through her sandwich cookbook, I found a bagna cauda open-faced sandwich that immediately caught my eye. After trying the recipe, I started to think of other ways to incorporate the Italian sauce into a dish and here we are. Combine the popular spinach artichoke dip with bagna cauda and bake it on pizza for one delicious meal! And for another delicious fusion pizza, try this spicy chipotle Mexican pizza!
What is bagna cauda?
Bagna Cauda is an Italian dip made with anchovy, garlic, and olive oil. The name literally translates to "hot bath" in Italian because it's served warm with fresh vegetables and bread. Some bagna cauda recipes include butter or cream but I chose to omit dairy to make it more like a pizza sauce.
Do I have To use anchovies?
I know that when most people read "anchovy" in a recipe, they're immediately turned off. Anchovies have a reputation for having a strong fishy taste, but here's the kicker: when you cook them, they transform completely. That's why so many chefs swear by adding anchovies to dishes because it's an umami bomb! The same applies to this Italian dip. The anchovies are what give the dip depth and savoriness.
Some versions of bagna cauda highlight the anchovies more than others, seeking that intensely salty, fishy flavor. However, I chose to blend it in with the other ingredients, letting it meld together with the garlic and herbs so that it doesn't overpower the other pizza toppings.
Step-by-step instructions
Step 1: Make the sauce
Blend the olive oil with garlic and anchovies until smooth in a Vitamix. Alternatively, use a mortar and pestle until the ingredients are well combined.
Heat the anchovy mixture over medium heat until it turns golden brown, about 3 minutes. Remove from heat and immediately pour the hot oil over the chopped parsley, lemon zest, lemon juice, red pepper flakes, and salt. Feel free to make the sauce up to 3 days in advance.
Step 2: Prepare the toppings
Saute spinach until wilted, seasoning the greens with salt and pepper. Grate parmesan, tear mozzarella, and drain canned artichokes.
Make sure to also turn on your oven well in advance to at least 500 degrees F. If your oven goes up to 550 degrees F, even better. It's also important to heat your pizza stone, if using it, for at least one hour. If you don't own a pizza stone, you can flip over a baking sheet and preheat it for 10 minutes.
Step 3: Assemble
When you're ready to assemble the spinach and artichoke bagna cauda pizza, gently stretch out your pizza dough into a 12-inch circle.
This recipe makes enough bagna cauda for 2 12-inch pizzas; if you choose to make more than one pizza, simply double the amount of the other toppings.
Spread that delicious savory Italian sauce on the pizza and top it with the remaining ingredients. While it may be tempting to add lots of toppings to your pizza, it's essential to keep the toppings balanced. Overloading your pizza can cause it to be soggy and make it difficult to cook evenly.
Step 4: Bake
Sprinkle grated parmesan evenly on top and bake the pizza until golden brown and the cheese is melted. If you want the cheese to get more charred, turn on the broiler for the last minute or two.
Remove the pizza from the oven and drizzle extra bagna cauda on top. Sprinkle more parmesan if desired, and finish with fresh basil and freshly cracked black pepper.
Make-ahead and storage
- Make-ahead: You can make the bagna cauda sauce up to 3 days in advance. If you're making pizza dough from scratch, you can also prepare it the day before and store it in the fridge.
- Store: You can store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in the oven or toaster oven and heat until the cheese is melted and the crust is crispy.
Frequently asked questions
Yes, you can use store-bought pizza dough if you don't want to make your dough from scratch. You can find pre-made pizza dough in most grocery stores or at your local pizzeria.
Yes, you can use frozen spinach instead of fresh spinach. Make sure to thaw the spinach and squeeze out as much water as possible before sautéing it.
Yes, you can use a different cheese instead of mozzarella, such as provolone or fontina. You can also use shredded mozzarella instead of fresh.
Recipe
Spinach Artichoke Bagna Cauda Pizza
Ingredients
Bagna cauda
- ½ cup olive oil
- 4 garlic cloves
- 4 anchovy filets
- ½ cup chopped parsley
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
Remaining ingredients
- 1 tablespoon oil
- 5 ounces fresh spinach
- salt and pepper
- 8 ounces pizza dough
- 4 ounces fresh sliced mozzarella
- 8 ounces canned artichokes drained
- ¼ cup grated Parmesan plus extra for sprinkling
- ¼ cup fresh basil
- 1 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 550 degrees F. Heat pizza stone for 1 hour if using.
- Make bagna cauda. Combine parsley, lemon juice, lemon zest, red pepper flakes, and salt in a heat safe bowl. Blend together olive oil with garlic and anchovies until smooth. Pour mixture into a small saucepan and heat over medium heat. Continue to simmer for 3-4 minutes or until lightly golden brown and aromatic. Remove from heat and pour hot oil over parsley mixture. Stir to combine and let sit.
- Heat 1 tablespoon oil in a large saute pan over high heat. Add spinach and saute until wilted, about 3 minutes. Season with salt and pepper and remove from heat. Let cool slightly.
- Gently stretch out pizza dough into a 12-inch circle. Spread 3 tablespoons bagna cauda on top. Tear mozzarella into bite-size pieces and scatter on top followed by spinach and artichokes. Sprinkle parmesan evenly on top. Transfer pizza to pizza stone and bake for 7-8 minutes or until crust is browned and cheese is melted.
- Remove pizza from oven and drizzle extra bagna cauda on top. Sprinkle extra parmesan if desired and top with fresh basil and freshly cracked black pepper. Serve immediately.
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