Sourdough frozen pizza
OKIE DOKIE ARTICHOKIE
Creamy spinach & artichoke dip vibes on tangy sourdough.
Spinach, artichoke, pickled red onion, white garlic sauce, fontina, and aged mozzarella on our cold-fermented sourdough.
What makes it real
24-hour cold fermentation, a living starter, and ingredients that taste like the real thing because they are the real thing.
Ingredients
- Naturally fermented sourdough crust
- Spinach & artichoke
- Pickled red onion
- White garlic sauce
- Fontina & aged mozzarella
THE STORY BEHIND THE NAME
Tangy, creamy, a little bitter from the artichoke. Needs bright acidity.
We took the dip you show up for and made it freezer-aisle worthy. The result is rich, herby, and still light thanks to that signature sourdough chew.
How to Enjoy
- •Cut into squares for a game night snack
- •Add a squeeze of lemon to brighten the garlic
- •Pair with a simple side salad
Pairing Ideas
- •Grüner Veltliner - handles artichoke's notorious wine-killing bitterness
- •Saison - farmhouse funk, peppery finish, made for vegetable-forward food
- •Ginger Kombucha - tang matches the pickled onion, keeps it on-brand with fermentation
Cooking Tips
- •Watch the cheese, not the clock, look for bubbling with golden-brown spots and deep golden crust edges.
- •Rest on a wire rack 2-3 min before cutting. Steam escapes, crust stays crispy.
