Spinach Artichoke Pizza Recipe

If you love the creamy goodness of spinach artichoke dip but want something a little more fun and shareable, then this Spinach Artichoke Pizza Recipe is going to be your new favorite. It’s like your favorite appetizer met a cozy homemade pizza and they instantly clicked. I’m excited to walk you through this recipe because it totally delivers that melty, flavorful, just-right combo that I find irresistible every time. Ready to make pizza night a little more special?

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Ingredients You’ll Need

Every ingredient here plays a special role, from the fresh spinach providing brightness to the trio of cheeses melting into that glorious gooey blanket. I always recommend using fresh spinach over frozen for the best texture, and if you can, get your hands on a good quality provolone – it makes a real difference!

• Pizza dough: Fresh or store-bought, just make sure to let it come to room temp before shaping for best stretch.
• Fresh spinach: Divided for sautéing and topping, adds vibrant flavor and a pop of color.
• Butter: Used to make the creamy base sauce that’s key for that decadent layer.
• All-purpose flour: Thickens the béchamel sauce without lumps when whisked properly.
• Milk: Makes the sauce smooth; whole milk or 2% works well for richness.
• Onion powder: Adds subtle depth without overpowering the spinach and artichokes.
• Salt and freshly ground black pepper: Essential for seasoning every layer.
• Garlic: Minced fresh garlic brightens the béchamel sauce wonderfully.
• Extra virgin olive oil: Divided for sautéing spinach and brushing the crust to get that golden finish.
• Provolone cheese: Brings mild, creamy flavor and melts beautifully.
• Mozzarella cheese: Classic melty texture that everyone loves.
• Parmesan cheese: Adds sharpness and a slight nuttiness.
• Canned artichoke hearts: Drained well and quartered – don’t use marinated for this one; you want that tender, mild bite.
• Red pepper flakes: Optional, but adding a sprinkle right before serving gives a nice little kick.

Variations

I love that this Spinach Artichoke Pizza Recipe is so versatile. Over time, I’ve tweaked toppings based on mood and what’s in my fridge. Feel free to add your personal touch to make it yours!

• Adding Protein: I sometimes toss on grilled chicken or crispy bacon for a heartier meal; it blends beautifully with the creamy base.
• Cheese Substitutions: If provolone is hard to find, fontina or gouda works fine, and swapping mozzarella for a sharper cheddar creates a fun twist.
• Go Vegan: Nutritional yeast and cashew cream make a great dairy-free béchamel, and vegan cheeses have come a long way too.
• More Veggies: Sliced mushrooms or roasted red peppers add extra texture and flavor without overpowering the spinach artichoke vibe.

How to Make Spinach Artichoke Pizza Recipe

Step 1: Preheat and Prep the Crust

Set your oven to 450°F and place a pizza stone inside to get scorching hot – about 20 minutes should do it. While that’s heating, stretch your pizza dough out on parchment paper to a nice 13-inch round. I like to build a little raised edge around the crust so it can hold all those delicious toppings without spilling over. Brush the crust with a tablespoon of olive oil and season with salt and freshly ground black pepper. If your dough’s been chilled, give it a good 30 minutes to warm up before shaping – trust me, it makes stretching so much easier.

Step 2: Sauté the Spinach

Heat the remaining olive oil in a large pan over medium-high heat. Add about three-quarters of the fresh spinach and sauté until just wilted – it only takes a minute or two. Then transfer the spinach to a paper towel-lined plate and gently press out the excess moisture. This step keeps your pizza from getting soggy, which I’ve learned the hard way! Once dry, finely chop the spinach and set it aside.

Step 3: Make the Creamy Spinach Béchamel Sauce

In a small saucepan, melt butter over medium heat. Whisk in flour and onion powder, cooking for about 2 minutes to get rid of the raw flour taste. Slowly whisk in milk, raising the heat to medium-high, and keep stirring until the sauce thickens up nicely. Remove from heat, stir in minced garlic and that sautéed spinach you chopped earlier. Season with salt and pepper to taste. This sauce is what gives the pizza its rich, velvety base and you’ll love how it contrasts with the crispy crust.

Step 4: Assemble Your Spinach Artichoke Pizza

Spread the béchamel spinach sauce evenly across the pizza dough, leaving the edges clean for that golden crust. Scatter the remaining fresh chopped spinach over the sauce, then layer provolone, mozzarella, and parmesan cheeses evenly. Finish with your quartered artichoke hearts – be sure they’re well-drained to avoid sogginess. I find that chopping the provolone slices makes the melt texture even better.

Step 5: Bake and Enjoy!

Use a pizza peel or the parchment paper to slide your masterpiece onto the hot pizza stone. Bake for 10 to 13 minutes, or until the crust is golden brown and cheese is bubbling. Once out of the oven, sprinkle with red pepper flakes if you like a little heat. This pizza is best served immediately while the cheese is gooey and the flavors are vibrant — trust me, it won’t last long!

How to Serve Spinach Artichoke Pizza Recipe

Garnishes

I always finish this pizza with a sprinkle of red pepper flakes because it adds just the right amount of gentle heat without distracting from the creamy spinach and artichoke flavors. Sometimes a little fresh cracked black pepper or chopped fresh basil gives it a nice aromatic lift, especially if I’m serving it for guests.

Side Dishes

Because this pizza is rich and full-flavored, I like to pair it with a crisp, light side like a simple mixed green salad with lemon vinaigrette or roasted cherry tomatoes. A chilled glass of crisp white wine or sparkling water with lemon rounds out the meal perfectly.

Creative Ways to Present

For parties, I’ve sliced this into small squares and served it on a wooden board with fresh basil leaves scattered around – it’s such a crowd-pleaser and looks beautiful! Holiday dinners? Try adding edible flowers on top or layering the pizza “pizza pinwheel” style for a fun twist that gets everyone talking.

Make Ahead and Storage

Storing Leftovers

I like to wrap leftover slices tightly in plastic wrap or store them in airtight containers in the fridge. This keeps them fresh and stops the toppings from drying out. Usually, I find leftovers taste just as good the next day, especially after reheating correctly.

Freezing

Freezing this pizza works great if you prep individual slices. Flash freeze them on a baking sheet first, then transfer to a freezer-safe bag—it helps keep the crust crisp when reheated. I recommend eating frozen leftovers within 1-2 months for best flavor.

Reheating

To bring leftover Spinach Artichoke Pizza Recipe back to life, I reheat slices in a skillet over medium heat for a few minutes to crisp the crust, then pop them in a 350°F oven for 5-7 minutes to melt the cheese perfectly. The microwave is a quick fix, but you risk losing the crispy crust I love.

FAQs

Final Thoughts

This Spinach Artichoke Pizza Recipe is one of those dishes that feels like a warm hug – creamy, cheesy, and packed with fresh flavors that just work so well together. I remember the first time I made it; my family couldn’t stop raving about how comforting and unique it was, and it quickly became a staple in our rotation. If you’ve ever struggled with boring pizza nights or wanted to impress friends without too much fuss, this recipe is your new kitchen secret. Trust me, once you try it, you’ll be making it again and again!

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