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Volcano Roll Dip Pizza
Recipes
Volcano Roll Dip Pizza
8 servings
1 hour, 10 minutes total (Active 30 minutes)

Ingredients

  • 1 Bakery rolled Italian pizza dough
  • 8 oz cream cheese
  • 8 oz whole milk mozzarella cheese
  • 1 (16 oz) container Deli Volcano Roll Dip
  • 1 (8 oz) can sliced water chestnuts
  • 3 green onions, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons fresh cilantro
  • ¼ cup sweet chili sauce

Steps

    1. Let dough stand at room temperature 30 minutes. Set cream cheese out to soften. Preheat oven to 450°F.
    2. Shred mozzarella. Drain dip and water chestnuts. Slice green onions thinly (about ⅔ cup).
    3. Combine cream cheese and ½ cup green onions in food processor; pulse until smooth and combined. Transfer mixture to medium bowl; add dip and stir gently to combine.
    4. Coat large baking sheet with 2 tablespoons oil. Press and stretch pizza dough into baking sheet. Rub top of dough with remaining 2 tablespoons oil. Prick dough all over with a fork. Bake 10 minutes or until lightly brown. Meanwhile, chop cilantro coarsely.
    5. Spread dip mixture evenly over dough, leaving ½-inch border on all edges. Top evenly with mozzarella and water chestnuts. Bake 10 minutes or until cheese is melted and dip is 165°F. Top with cilantro, sweet chili sauce, and remaining green onions. Serve.

    Chef’s Tip: For a crisper crust, place pizza directly on oven rack during last few minutes of bake time.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 530, Total Fat 34g, Sat Fat 13g, Trans Fat 0g, Chol 55mg, Sodium 620mg, Total Carb 44g, Fiber 1g, Total Sugar 12g, (Incl. 10g Added Sugars), Protein 14g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 4%