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
Full ingredient list
Crust (Wheat Flour, Water, Whole Wheat Flour, Extra Virgin Olive Oil, Contains 2% or Less of: Salt, Devitalized Rye Sourdough, Barley Malt Extract, Yeast, Soy Flour), Garlic White Sauce (Water, Corn Starch, Nonfat Dry Milk, Cream Cheese Powder (Milk, Culture, Salt, Carob Bean Gum, Enzyme), Ricotta Cheese Powder (Nonfat Milk Solids, Lactic Acid, Cultures), Dehydrated Garlic, Salt, Whey Protein Concentrate, Cultured Buttermilk Powder (Skim Milk, Lactic Acid, Cultures)), 2% or Less of the Following: Spices, Dehydrated Onion, Sugar, Natural Flavor, Citric Acid, Lactic Acid, Calcium Lactate, Guar Gum, Low-Moisture Part-Skim Mozzarella Cheese (Part-Skim Milk, Salt, Cheese Cultures, Enzymes), Fontina Cheese (Milk, Cheese Cultures, Salt, Enzymes), Spinach, Artichoke, Pickled Red Onion (Red Onions, Citric Acid, Salt, Sugar, Contains 2% or Less of: Red Pepper, Garlic Powder)
Contains: Soy, Wheat, Milk
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.
