Feta/Sriracha Pizza

It was actively bubbling... I should have taken video instead.

Several months ago, someone posted on the "Eugene Foodies" Facebook group that they made pizza with a base of Toby's Feta Dip and sriracha sauce. And there was bacon on the pizza, along with some other stuff that didn't interest me as much. This sounded amazing, and I love Toby's Feta Dip, so I made a mental note to try it the next time I had the dip on hand.

On this first effort, I used too much dip - I applied as much dip as I would tomato sauce. I knew this wouldn't be health food, but I didn't anticipate just how creamy and oily the pizza would be. It was delicious, but next time I'll cut the amount of dip in half.

I did the dip to sriracha ratio by slowly adding more sriracha and tasting along the way. I stopped when there was just a subtle kick. I think next time I'll try it spicier, but this was good.

For people who like roasted red peppers, I feel like that would be good on this pizza.

I definitely recommend the bacon.

The Recipe:

1 pizza dough (I currently like the one from Bread Stop)

1 package fresh mozzarella, sliced

about 4 tb Toby's Feta Dip

sriracha, to taste

4 slices bacon, cooked and crumbled

1 jar marinated artichoke hearts, chopped

a few handfuls baby spinach

3 tb red onion, roughly chopped

Form dough into pizza shape.
Spread out base of feta dip. Drizzle sriracha on and use back of spoon to mix the two sauces together. Add more sriracha to taste.
Layer mozzarella and other toppings.
Bake according to dough directions; I did mine at 425 for about 18 minutes.

The Verdict:

Overall grade: B+

Overall reason: Delicious, but not healthy at all.

Time to prepare: 25 minutes if the bacon is already cooked.

Husband quote: "Woah, that is not the flavor that I was expecting." (And then he eagerly dived back in.)

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