Skillet Pizza Dip

Prep time: 20 min
Total Time
55 min
Servings
12

INGREDIENTS

1 teaspoon butter
9 ounce chopped spinach
1 cup creamy Alfredo sauce
1 cup freshly shredded mozzarella cheese, divided
1 cup diced chicken breast
1/2 cup chopped sun-dried tomatoes (packed in oil and drained,) divided
3 sticks mozzarella string cheese
1 tube of refrigerated classic pizza crust
1 egg white
1 teaspoon extra virgin olive oil
2 tablespoons Parmesan cheese, shredded

DIRECTIONS

1.​ ​Preheat oven to 350ºF. Grease a 10-inch oven-safe non-stick skillet (or cast iron skillet) with 1 teaspoon butter.​ ​

2.​ ​Squeeze excess water out of spinach.

3.​ ​Stir spinach into the Alfredo sauce. Add half of the shredded mozzarella cheese along with 2/3 of the diced chicken and 2/3 of the sun-dried tomatoes. Stir just until combined.​ ​

4.​ ​Cut each string cheese into 4 pieces. Unroll pizza dough and cut it into 12 squares.

5.​ ​Brush egg white over pieces of pizza dough. Set one piece of the string cheese on a square of dough. Attach opposing corners of the dough, then pinch around the edges to seal the dough. Pinch and roll into a ball.

6.​ ​Set balls of dough around the edge of the buttered skillet, creating one row of 12.

7.​ ​Spoon the spinach mixture into the center of the skillet.​ ​Brush the tops of the dough balls with olive oil and sprinkle the shredded Parmesan cheese over top.

8.​ ​Sprinkle some of the remaining mozzarella cheese and all the remaining chicken and sun-dried tomatoes over the spinach dip, then top with the remaining mozzarella cheese.

9.​ ​Bake for 32-35 minutes, until the pizza crust turns deep golden brown and the cheese is melted and bubbly.

10.​ ​Remove from oven and allow to cool for 5 minutes before serving.

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