Spinach & Artichoke Dip with Pull-Apart Rolls

Preparation

This insanely good recipe tastes like a mash-up of spinach-and-artichoke dip and an extra-cheesy white pie. The dip is seasoned with garlic, lemon zest, crushed red pepper flakes, and dried oregano and then baked in a skillet with a ring of parmesan-crusted rolls for dipping (made easy with store-bought pizza dough).

1. Preheat oven to 400°F/204°C.
2. In a HexClad 10 in/25 cm Hybrid Fry Pan, heat the 1 tablespoon of olive oil over medium heat. Add frozen spinach and garlic and cook, stirring occasionally, until spinach has defrosted and almost all the liquid has evaporated, 5 to 6 minutes. Season generously with salt and pepper. 
3. Meanwhile, in a food processor, pulse cream cheese with mozzarella, sour cream, oregano, lemon zest, and crushed red pepper until smooth, scraping down sides as needed. Add cooked spinach and artichoke hearts and pulse just until combined, but still slightly chunky. Season with salt and pepper.
4. Wipe out pan then brush the inside lightly with olive oil. Dust a clean work surface with flour and place pizza dough on it. Gently pat flat and use a bench scraper or knife to cut dough into 16 golf ball-sized pieces. Roll into balls and arrange in a ring around outside edge of skillet. Brush tops of dough with olive oil. Scrape into center of dough ring, pushing dough balls further up edges if needed. Scatter Parmesan over top of dough balls. Bake until rolls are golden-brown and dip is bubbling and lightly browned on top, 30 to 35 minutes. Let cool slightly before serving.

MAKE AHEAD Spinach and artichoke can be prepared through step 3 and stored in an airtight container in the refrigerator overnight.