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
Scale
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
