Lucifer's Creamy Spinach Dip Pizza

Ingredients

• 2 tablespoons Unsalted butter (Melted for sautéing)
• 2 pieces Garlic cloves (Thinly sliced or minced)
• 1 piece Small onion (Finely diced)
• 300 grams Frozen spinach (Thawed, drained and squeezed dry)
• 1 teaspoon Salt (Adjust to taste)
• 1.5 tablespoons All‑purpose flour (for roux) (Helps thicken the dip)
• 100 ml Whole milk (Adds creaminess)
• 200 grams Cream cheese (Room temperature, cut into cubes)
• 200 grams Mozzarella cheese (Shredded)
• 1 tablespoon Instant yeast (Active dry or instant)
• 1 kilogram All‑purpose flour (for dough) (Room temperature)
• 600 grams Water (Room temperature)
• 1 tablespoon Iodized salt (for dough)
• 2 tablespoons Fine cornmeal (For dusting the pizza peel/tray)

Instructions

1. Thaw and drain spinach

   Place the frozen spinach in a colander, run under warm water until thawed, then press with your hands or a clean kitchen towel to remove excess moisture.

   Time: PT10M

2. Prep aromatics

   Thinly slice the garlic cloves and finely dice the small onion.

   Time: PT5M

3. Sauté butter, garlic, and onion

   Heat 2 tbsp butter in a skillet over medium heat. Add the sliced garlic and diced onion, sauté for about 3 minutes until fragrant and the onion becomes translucent.

   Time: PT3M

4. Cook spinach and reduce moisture

   Add the drained spinach to the skillet, sprinkle with 1 tsp salt, and cook, stirring occasionally, for about 5 minutes until most of the water evaporates and the mixture looks dry.

   Time: PT5M

5. Make a light roux

   Sprinkle 1.5 tbsp all‑purpose flour over the spinach mixture, stir continuously for 1 minute to coat the vegetables.

   Time: PT1M

6. Add milk and thicken

   Gradually pour in 100 ml whole milk while stirring. Continue to cook for 2‑3 minutes until the sauce reaches a creamy, coat‑the‑back consistency.

   Time: PT3M

7. Incorporate cream cheese

   Remove the skillet from heat. Add the cubed cream cheese and stir until fully melted and incorporated. The residual heat is enough; if needed, return to low heat briefly.

   Time: PT2M

8. Season the dip

   Taste the dip and add more salt or a pinch of black pepper if desired.

   Time: PT1M

9. Mix dough ingredients

   In a large bowl combine 1 kg all‑purpose flour, 1 tbsp instant yeast, and 1 tbsp iodized salt. Add 600 g (ml) water and mix with a wooden spoon until a shaggy dough forms.

   Time: PT5M

10. Knead the dough

    Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth, elastic, and slightly tacky.

    Time: PT10M

11. First rise

    Place the dough back in the bowl, cover with a damp kitchen towel or plastic wrap, and let it rest in a warm spot for 45‑60 minutes, or until doubled in size.

    Time: PT45M

12. Preheat oven and tray

    While the dough rises, preheat the oven to 230 °C (450 °F) and place the baking tray or pizza stone inside to heat.

    Time: PT15M

    Temperature: 230°C

13. Shape the pizza base

    Punch down the risen dough, divide it in half, and on a sheet of parchment paper dusted with 2 tbsp fine cornmeal, stretch or roll each piece into a 12‑inch circle.

    Time: PT5M

14. Assemble pizza

    Spread the creamy spinach dip evenly over the dough, leaving a ½‑inch border. Sprinkle the shredded mozzarella over the top.

    Time: PT3M

15. Bake the pizza

    Slide the parchment‑paper‑covered pizza onto the preheated tray or stone. Bake for 12 minutes, or until the crust is golden‑brown and the cheese is bubbly and melted.

    Time: PT12M

    Temperature: 230°C

16. Cool and serve

    Remove the pizza with oven mitts, let it rest on a cutting board for 5 minutes, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Garlic cloves: Garlic powder (1/4 tsp)
• Instead of Small onion: Shallot (1)
• Instead of Frozen spinach: Fresh spinach (300g, blanched)
• Instead of Salt: Sea salt
• Instead of All‑purpose flour (for roux): Whole‑wheat flour (same amount)
• Instead of Whole milk: Half‑and‑half (100 ml)
• Instead of Cream cheese: Neufchâtel cheese (200g)
• Instead of Mozzarella cheese: Provolone or cheddar (200g)
• Instead of Instant yeast: Active dry yeast (1 tbsp)
• Instead of All‑purpose flour (for dough): Bread flour (1 kg)
• Instead of Iodized salt (for dough): Sea salt (1 tbsp)
• Instead of Fine cornmeal: Additional flour

Equipment Needed

• Skillet (or sauté pan)
• Large mixing bowl
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Baking tray or pizza stone
• Parchment paper
• Rolling pin (optional) (optional)
• Oven mitts
• Cheese grater (optional)
• Kitchen towel or plastic wrap

Critical Steps — Do Not Skip

• Step 4 – Reduce spinach moisture to avoid a watery dip.
• Step 10 – Proper kneading for gluten development.
• Step 15 – Bake until the crust is golden and the cheese is fully melted.

Chef Tips from the Video

• For extra crunch, sprinkle a little extra cornmeal on the parchment before placing the dough.
• A splash of olive oil brushed on the crust edges before baking adds flavor and color.
• If you like a sharper flavor, mix half cream cheese with half feta cheese.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The spinach dip can be prepared up to 24 hours ahead and kept refrigerated; reheat gently before spreading.
• Dough can be refrigerated after the first rise for up to 12 hours; bring to room temperature before shaping.