This creamy baked dip cooked in Ooni’s cast iron Skillet combines silky artichoke, melted mozzarella and a crunchy breadcrumb topping – get ready for the cheese pull of your dreams! Layering the mozzarella through the artichoke mix means you’ll get even, melted pockets of gooey cheese once the dip is cooked in your Ooni.

Ingredients
Serves 4 as an appetizer or side dish

For the dip
2 x 14oz (400g) cans of artichokes in brine, drained
3 cloves of garlic, crushed
2 scallions (spring onions), chopped
3.5oz (100g) mozzarella
1 tbsp thyme leaves
1 tbsp flat leaf parsley
Scant 1 cup (200ml) mayonnaise
½ cup (150ml) sour cream
Juice of 1 lemon
9oz (250g) parmesan, grated
9oz (250g) shredded mozzarella
Salt & pepper
3.5oz (100g) Panko breadcrumbs
Olive oil

For the pizza
5.6oz (160g) ball of Ooni’s Classic Pizza Dough
2 sprigs rosemary, leaves removed
2 tbsp olive oil
Sea salt, to taste

Method
Preheat your Ooni pizza oven to 356°F (180°C). You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer.

Place your Skillet inside the oven to warm up.

In a food processor, blend the artichokes, garlic, scallions, mozzarella, herbs, mayonnaise, sour cream and lemon juice together until smooth. Add the Parmesan and blend again. Season with salt and pepper to taste and give the mixture a final pulse.

Once your Skillet is warm, remove it from the oven. Add a third of the artichoke mixture into the pan, spreading it evenly. Sprinkle with a generous layer of the shredded mozzarella. Repeat the layering of the artichoke mixture and mozzarella twice more. Top with the breadcrumbs, any remaining Parmesan, and a drizzle of olive oil.

Place the Skillet inside your Ooni, and bake for 15 minutes, or until the breadcrumb topping is toasted and golden brown. Be sure to watch the dip while it cooks, as you don’t want the crust to burn. You’re aiming for the dip to be warm, not boiling (otherwise the oil will split from the artichoke mixture) and for the cheese to be just melted. If needed, take a spoonful of dip form the edge of the Skillet to test the dip is at the right consistency and temperature.

Remove from the oven and allow to cool a little. While the dip is cooling, prep the rosemary pizza.

Fire up your oven to a high temperature. Aim for 932˚F (500˚C) on the stone baking board inside.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12" and lay it out on your pizza peel. Press the rosemary into the pizza base, drizzle over the olive oil and season with the salt to taste.

Slide the pizza off the peel and into your Ooni, making sure to rotate the pizza regularly.

Once cooked, remove the pizza from the oven. Slice it up and serve alongside the warm baked artichoke dip.