If you love that creamy, dreamy flavor combo of spinach and artichokes, then this Spinach Artichoke Pizza Recipe is going to become your new obsession. I absolutely love how this pizza wraps that beloved dip into a crispy, cheesy crust that’s just bursting with flavor. Whether you’re a pizza pro or a beginner, you’re going to find that this recipe is surprisingly straightforward but delivers a seriously wow-worthy result. So grab your apron and let me walk you through making a pizza that’s perfect for a cozy night in or impressing friends at your next gathering!
Why You’ll Love This Recipe
- Creamy and Comforting: It’s like your favorite spinach artichoke dip, but on a pizza – totally comforting and flavorful.
- Simple Ingredients: You don’t need fancy stuff to create an impressive pizza night.
- Great for Any Skill Level: Whether you’re new to making pizza or a seasoned baker, this recipe guides you through each step with ease.
- Versatile and Customizable: I’ll show you easy swaps and add-ins so you can make it just the way you love it.
Ingredients You’ll Need
This Spinach Artichoke Pizza Recipe uses ingredients that work together beautifully to create a rich and balanced flavor. Fresh spinach adds brightness, artichokes bring that tangy bite, and a blend of cheeses delivers ooey-gooey perfection. Grab good quality dough and cheese for the best results – trust me, it makes a huge difference!
- Pizza dough: You can make your own or use store-bought; just make sure it’s soft and workable to get a nice crust.
- Fresh spinach: Dividing it helps maximize flavor and texture—some sautéed, some fresh for a nice contrast.
- Butter: For making the creamy béchamel sauce that ties everything together.
- All-purpose flour: This thickens the sauce to that perfect creamy consistency.
- Milk: I use regular milk for richness, but you could try a milk alternative if you prefer.
- Onion powder: Adds subtle depth without overpowering the other flavors.
- Garlic: Minced fresh garlic adds that aromatic punch you want in a spinach artichoke combo.
- Extra virgin olive oil: Divided for cooking spinach and brushing the crust for that golden finish.
- Provolone cheese: Chopped slices melt beautifully for the sauce and topping.
- Mozzarella cheese: Brings that classic gooey stretch we all love on pizza.
- Parmesan cheese: Finely shredded for a sharp, salty boost.
- Canned artichoke hearts: Make sure they’re well-drained and not marinated, so the flavors stay balanced.
- Red pepper flakes (optional): For a little heat if you like your pizza with a kick!
Variations
One of the things I love most about this Spinach Artichoke Pizza Recipe is how easy it is to customize. Whether you want to make it vegan, add some protein, or kick it up a notch with spices, there’s room to make it your own. Don’t hesitate to get creative!
- Protein boost: I once added grilled chicken strips on top, and my family went crazy—feels heartier without losing the fresh flavors.
- Vegan style: Swap the dairy for cashew cream and vegan cheeses; it turns out surprisingly satisfying.
- Spicy twist: Add chopped jalapeños or a sprinkle of smoked paprika for a smoky heat.
- Gluten-free option: Use a gluten-free pizza crust so everyone can enjoy the creamy goodness.
How to Make Spinach Artichoke Pizza Recipe
Step 1: Prep Your Oven and Dough
Start by preheating your oven to 450°F and place a pizza stone inside to warm up—it really helps get that crust crispy. While it’s heating, stretch your pizza dough on parchment paper into a 13-inch round. Don’t rush this part; gently working the dough ensures a nice edge that’ll puff up and hold all that creamy goodness. Brush the dough with olive oil and sprinkle a little salt and pepper. If your dough’s been in the fridge, bring it to room temp first; this makes shaping so much easier and lets the dough relax.
Step 2: Sauté the Spinach and Make the Béchamel
Heat a tablespoon of olive oil in a saucepan and sauté about three-quarters of the spinach just until it wilts—this keeps the vibrant green and avoids sogginess. Press the cooked spinach between paper towels to get rid of extra water, then chop finely. Meanwhile, in another pan, melt butter then whisk in flour and onion powder. Keep stirring so it cooks without browning, about two minutes. Slowly add milk and crank the heat up a bit, whisking constantly until the sauce thickens up—you want it silky, not lumpy. Season with salt and pepper, then stir in the minced garlic and the sautéed spinach.
Step 3: Assemble Your Pizza
Spread the creamy spinach béchamel evenly over your dough, leaving the edge free for that beautiful golden crust. Layer on the chopped fresh spinach, then add provolone, mozzarella, parmesan, and finally the quartered artichoke hearts scattered on top. I love that the cheeses combine to create a perfect, melty blanket that holds those artichokes in place without overpowering the fresh spinach.
Step 4: Bake to Perfection
Carefully slide your pizza (with the parchment) onto the hot pizza stone—this might feel a little scary at first but using a pizza peel or the back of a baking sheet makes it easier. Bake for 10-13 minutes until the crust is golden and the cheese is bubbling. Keep an eye on it toward the end so it doesn’t overcook. Once out of the oven, sprinkle with red pepper flakes if you like a touch of heat!
Pro Tips for Making Spinach Artichoke Pizza Recipe
- Use a Hot Pizza Stone: Trust me, this is the game changer for a crispy crust—put it in at least 20 minutes before baking.
- Don’t Overload with Spinach: I learned the hard way that too much spinach can make your pizza soggy—stick to the divided amounts.
- Press Out Excess Water: Sautéed spinach can carry a lot of moisture; squeezing it helps keep your crust crisp.
- Let Dough Rest After Shaping: This little patience pays off with a dough that doesn’t shrink back and bakes perfectly.
How to Serve Spinach Artichoke Pizza Recipe
Garnishes
I usually top this pizza with a sprinkle of red pepper flakes to add a gentle warmth that complements the richness. Sometimes, a few fresh basil leaves or a drizzle of good olive oil right after baking really brightens it up and adds a fresh note.
Side Dishes
Pairing this with a crisp green salad tossed in a light vinaigrette is my go-to—it balances the creaminess of the pizza nicely. A simple tomato soup or roasted garlic soup also makes a comforting combo for chilly nights.
Creative Ways to Present
For a fun twist at gatherings, I roll out the dough into smaller personal pizzas and add the toppings. It’s fun to hand out little pizza “pies” and see everyone’s reactions. For date night, a rustic wooden board with slices, fresh herbs, and little bowls of olive oil and chili flakes makes it feel extra special.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover pizza slices tightly in foil or store them in an airtight container in the fridge. They keep well for up to 3 days—and honestly, I rarely have leftovers because my family loves it so much.
Freezing
If you want to freeze the pizza, bake it first, let it cool completely, then slice and wrap each piece individually in plastic wrap and foil. Freeze for up to a month. When you’re ready to enjoy, just heat from frozen in the oven.
Reheating
To keep the crust crispy when reheating, I pop leftovers into a hot oven or toaster oven at 375°F for about 8-10 minutes. Microwave tends to make it soggy, so I avoid that.
FAQs
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Can I use frozen spinach in this Spinach Artichoke Pizza Recipe?
Yes, you can use frozen spinach, but make sure to thaw it fully and squeeze out all excess moisture before using. Too much water can make your pizza soggy, so this step is crucial for the best texture.
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What if I don’t have a pizza stone?
No worries! You can bake the pizza on a preheated baking sheet or a cast iron skillet. Preheat the baking surface in the oven to help get that crispy bottom crust.
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Can I make the béchamel sauce ahead of time?
Absolutely! The béchamel sauce can be made a day ahead and refrigerated. Just warm it gently on the stove and give it a good stir before spreading on the dough.
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How do I prevent the crust from getting soggy?
The key is to squeeze out as much moisture as possible from the cooked spinach and drain the artichokes well. Also, using a pizza stone or preheated baking surface helps crisp up the crust quickly.
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Can I add other veggies to this pizza?
Of course! This recipe is a great base for toppings like roasted red peppers, sun-dried tomatoes, or mushrooms. Just keep in mind that extra wet veggies should be cooked or drained well to avoid sogginess.
Final Thoughts
When I first tried this Spinach Artichoke Pizza Recipe, I was blown away by how the familiar, comforting flavors of my favorite dip translated so perfectly into pizza form. It’s one of those recipes I keep coming back to because it never disappoints and feels a little extra special, even on a weeknight. I hope you give it a try and that it becomes a fast favorite in your kitchen too—you’ll love serving it up warm and cheesy, watching everyone’s eyes light up with each delicious bite!
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Spinach Artichoke Pizza Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Spinach Artichoke Pizza combines the creamy, savory flavors of classic spinach artichoke dip with a crispy, golden pizza crust. Topped with a homemade spinach béchamel sauce, fresh spinach, multiple cheeses, and tender artichoke hearts, this pizza is the ultimate comfort food perfect for a satisfying meal.
Ingredients
Pizza Dough
- 16 oz pizza dough (homemade or store-bought)
Vegetables
- 8 oz fresh spinach (divided)
- 6 – 8 canned artichoke hearts, drained well and quartered (do not use marinated)
- 1 clove garlic, minced
Sauce
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 3/4 cup milk
- 1/4 tsp onion powder
- Salt and freshly ground black pepper, to taste
Cheese
- 4 oz provolone cheese (about 1 cup, deli slices chopped)
- 2 oz shredded mozzarella cheese (1/2 cup)
- 2 oz finely shredded parmesan cheese (slightly packed 1/2 cup)
Other
- 2 Tbsp extra virgin olive oil (divided)
- Red pepper flakes (for serving, optional)
Instructions
- Preheat oven & prepare pizza stone: Preheat your oven to 450°F (232°C). Place a pizza stone inside and allow it to preheat along with the oven for at least 20 minutes to ensure a crispy crust.
- Shape the dough: While the oven is heating, stretch and shape the pizza dough over a sheet of parchment paper into a 13-inch round. Create a slightly taller rim around the edge to hold the toppings.
- Prepare crust: Brush the pizza dough with 1 tablespoon of olive oil and season lightly with salt and freshly ground black pepper. Let the dough rest while the oven and pizza stone reach temperature. If dough was refrigerated, ensure it is at room temperature before shaping and resting.
- Sauté spinach: Heat the remaining 1 tablespoon olive oil in a large saucepan over medium-high heat. Add about three-quarters of the fresh spinach and sauté just until wilted. Transfer the spinach to paper towels to drain excess moisture, then finely chop and set aside.
- Make béchamel sauce with spinach: In a small saucepan, melt butter over medium heat. Whisk in flour and onion powder and cook stirring constantly for 2 minutes to form a roux. Gradually whisk in milk, raising heat to medium-high, and cook until the mixture thickens. Season with salt and pepper, remove from heat, then stir in minced garlic and the sautéed chopped spinach.
- Prepare fresh spinach topping: Chop the remaining fresh spinach finely and set aside (you should have about 1 1/2 cups chopped).
- Assemble pizza: Spread the spinach béchamel sauce evenly over the prepared pizza dough, leaving the rim uncoated. Sprinkle the chopped fresh spinach evenly over the white sauce. Top with provolone, mozzarella, and parmesan cheeses, then scatter the quartered artichoke hearts over the top.
- Bake: Using a pizza peel, slide the parchment paper with pizza onto the hot pizza stone in the oven. Bake for 10 to 13 minutes until the crust is golden brown and cheeses are melted and bubbly.
- Serve: Remove the pizza from the oven, cut into slices, and serve warm. Sprinkle with red pepper flakes if desired for a touch of heat.
Notes
- This recipe is a fusion of classic spinach artichoke dip flavors with pizza, making it a delicious and comforting meal.
- Using a pizza stone helps achieve a crispy crust similar to traditional pizzerias.
- Make sure to drain the canned artichoke hearts well and avoid marinated versions to prevent excess moisture and unexpected flavors.
- Resting the dough at room temperature ensures better texture and easier shaping.
- For an extra touch, red pepper flakes add a nice subtle heat but are optional.
Nutrition
- Serving Size: 1 slice (of 5)
- Calories: 531
- Sugar: 7 g
- Sodium: 1244 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 47 mg
