Description

This Spinach Artichoke Pizza brings the creamy, flavorful goodness of classic spinach artichoke dip to a crispy, golden pizza crust. With a homemade or store-bought dough base, a rich spinach béchamel sauce, fresh spinach, artichoke hearts, and a blend of provolone, mozzarella, and parmesan cheeses, this pizza is the ultimate comforting dish perfect for a family dinner or casual gathering.

Ingredients

Scale

Pizza Dough

16 oz pizza dough (homemade or store-bought)

Spinach and Sauce

8 oz fresh spinach, divided
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
1 clove garlic, minced
2 Tbsp extra virgin olive oil, divided

Cheeses and Toppings

4 oz provolone cheese (approximately 1 cup chopped deli slices)
2 oz shredded mozzarella cheese (1/2 cup)
2 oz finely shredded parmesan cheese (slightly packed 1/2 cup)
6 – 8 canned artichoke hearts, drained well and quartered (do not use marinated)
Red pepper flakes, for serving (optional)

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Instructions

Preheat Oven and Prepare Pizza Dough: Preheat your oven to 450°F (232°C) and place a pizza stone inside to heat for at least 20 minutes. Meanwhile, stretch and shape the pizza dough over parchment paper into a 13-inch round, creating a slightly taller rim along the edges.
Brush Dough with Olive Oil and Season: Brush the dough with 1 tablespoon of olive oil and season lightly with salt and freshly ground black pepper. Allow the dough to rest while the pizza stone finishes preheating. If using refrigerated dough, bring it to room temperature before shaping.
Sauté Spinach: Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add three-quarters of the fresh spinach and sauté just until wilted. Transfer the spinach to paper towels and gently press to remove excess moisture. Finely chop the sautéed spinach and set it aside.
Make Spinach Béchamel Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and onion powder, cooking for 2 minutes while stirring constantly. Slowly whisk in milk and increase heat to medium-high. Continue stirring until the mixture thickens well. Season with salt and pepper. Remove from heat and stir in minced garlic and the chopped sautéed spinach. Chop the remaining fresh spinach and set aside for the topping.
Assemble the Pizza: Spread the spinach béchamel sauce evenly over the prepared pizza crust, leaving the rim uncoated. Sprinkle the chopped fresh spinach over the sauce, then evenly distribute the provolone, mozzarella, and parmesan cheeses. Top with the quartered artichoke hearts.
Bake the Pizza: Using a pizza peel, carefully slide the pizza (on the parchment paper) onto the preheated pizza stone in the oven. Bake for 10 to 13 minutes until the crust is golden brown and the cheese is melted and bubbling.
Serve: Slice the pizza and serve warm. Optionally sprinkle with red pepper flakes to add a touch of heat.

Notes

This recipe combines the beloved flavors of spinach artichoke dip with the comfort of pizza, making it perfect for casual meals or entertaining.
You can use homemade or high-quality store-bought pizza dough for best results.
Be sure to bring refrigerated pizza dough to room temperature before shaping for optimal texture.
Do not use marinated artichoke hearts as they may alter the flavor and soggy the crust.
Using a pizza stone helps achieve a crispy bottom crust similar to pizzeria-style pizza.

Nutrition

Serving Size: 1 slice (of 5)
Calories: 531 kcal
Sugar: 7 g
Sodium: 1244 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 54 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 47 mg