Divide the pizza dough into 16 equal pieces.

Using a circular motion, roll each piece of dough between countertop and palm of your hand until dough ball becomes tight.

Place a small bowl upside-down in the center of a 9” cast iron skillet. (Tip: The goal should be to create a 3” gap between bowl and sides of the pan.) Place dough balls in a ring around the edge of the skillet.

Brush tops of dough with olive oil.

Cover pan lightly with plastic wrap and place in a warm location for 45 minutes, or until dough has risen approximately doubled in size. (Tip: For a warm location, I put the pan in my oven with just the oven light on.) This is a great time to make the dip.

Preheat oven to 350°F.

Once dough has risen, remove the bowl in the center and fill with prepared dip.

Bake for 28-30 minutes, or until tops of garlic bread are lightly browned.

While skillet is in the oven, melt the butter and stir in the Parmesan cheese, minced garlic, Italian seasoning and kosher salt.

Remove skillet from oven and brush tops of garlic bread with the garlic butter mixture.

Crumble cooked bacon on top of the dip.

Serve hot. (Tip: Use a knife to gently cut apart the pieces of garlic bread.)

Using a medium skillet, add bacon and place over medium-high heat; cook until crisp. Transfer cooked bacon to a paper-towel lined plate. Drain excess grease, but reserve 1 tablespoon in skillet.

Add spinach and garlic; cook for 3-4 minutes, stirring occasionally, or until spinach has wilted.

Add cream cheese, sour cream and Monterey Jack cheese; cook, stirring occasionally, until cheeses have melted and mixture is well combined. Set dip aside.