Artichoke Dip Pizza

Ingredients

2 tablespoons extra-virgin olive oil

1 (16-ounce) pizza dough (store-bought is fine), at room temperature for at least 30 minutes and up to 3 hours (this makes it easier to work with)

¼ teaspoon garlic powder

1 (14-ounce) can artichoke hearts, drained and chopped roughly

½ cup thawed frozen spinach, squeezed completely dry

¼ cup mayonnaise

1 cup part-skim shredded mozzarella

½ cup grated Parmesan cheese (about 1½ ounces)

1 teaspoon Worcestershire sauce

Chopped parsley, for garnish (optional)

Directions

Preheat the oven to 475°F. Arrange an oven rack in the middle position.

Brush an 18 x 13-inch sheet pan with 1 tablespoon of the olive oil. Drop the dough in the center of the sheet pan and, using your fingers, press and stretch out the dough to the sides and into the corners of the pan. (If you prefer a thicker, chewier crust, form the dough into a round shape, as shown.) Mix together the garlic powder and the remaining tablespoon olive oil and brush the perimeter of the dough.

In a medium bowl, mix together the artichoke hearts, spinach, mayonnaise, mozzarella, Parmesan, and Worcestershire. Spreadthe mixture over the crust in a thin layer, leaving a 1-inch border.

Bake on the oven's middle rack untilthe cheese is bubbly and the crust is golden, about 15 minutes. (Keep an eye on it.) Let rest 5 minutes so it's easier to cut. Top with parsley, if using.