Spinach Artichoke Pizza Recipe

If you’re a fan of spinach artichoke dip and love pizza, you’re going to absolutely flip for this Spinach Artichoke Pizza Recipe. It’s that perfect blend of creamy, cheesy, and fresh, all atop a crispy crust that makes every bite a total winner. I can honestly say this recipe has become a go-to whenever I want something comforting but a bit fancy—trust me, once you try it, you’ll be craving it too!

this …

Ingredients You’ll Need

This Spinach Artichoke Pizza Recipe relies on fresh, straightforward ingredients that work together beautifully. I love using fresh spinach because it gives great texture and brightness, while the cheeses create that irresistible gooeyness. Quick tip: picking a good quality pizza dough—homemade or store-bought—makes a big difference here.

• Pizza dough: You can easily find store-bought dough, but homemade gives you ultimate control over texture.
• Fresh spinach: Dividing it helps keep some fresh texture and some cooked creaminess in the sauce.
• Butter: Essential for the béchamel sauce to get that silky base.
• All-purpose flour: Helps thicken the sauce perfectly without lumps.
• Milk: I use whole milk for richness, but 2% also works nicely.
• Onion powder: Adds subtle warmth without the texture of actual onions.
• Garlic: Minced fresh garlic gives plenty of savory punch.
• Extra virgin olive oil: Divided for sautéing and brushing the crust.
• Provolone cheese: This mild, smooth cheese melts beautifully—using deli slices chopped up saves time.
• Mozzarella cheese: Classic pizza cheese, helps with melt and stretch.
• Parmesan cheese: Finely shredded for salty, nutty flavor magic.
• Canned artichoke hearts: Drain and quarter well to avoid sogginess; avoid marinated for cleaner flavor.
• Red pepper flakes: Optional, but great for a bit of heat if you like a kick.

Variations

I love that this Spinach Artichoke Pizza Recipe is so adaptable—you can jazz it up or simplify it depending on your mood or what’s in the fridge. Over the years, I’ve tried a few fun twists that might inspire you to make it your own.

• Protein Addition: Adding cooked grilled chicken gives it a heartier edge and my family goes crazy for that extra boost.
• Dairy-Free Option: Swap out cheeses for your favorite non-dairy melts and use almond milk in the béchamel for a vegan-friendly twist I discovered.
• Seasonal Veggies: Try incorporating roasted red peppers or sun-dried tomatoes to add some sweetness and texture.
• Spicy Kick: Mix red pepper flakes right into the sauce for a subtle spicy undertone that wakes up the flavors beautifully.

How to Make Spinach Artichoke Pizza Recipe

Step 1: Preheat and Prepare Your Crust

Start by heating your oven to 450°F, and pop your pizza stone inside—this helps mimic a professional pizza oven, creating that perfect crispy crust. Let the stone rest there for at least 20 minutes. Meanwhile, stretch your pizza dough into a 13-inch round on parchment paper, making sure to create a slightly taller edge for that classic crust rim. Brush it with half the olive oil and season lightly with salt and pepper. If your dough has been in the fridge, make sure it’s come to room temperature before shaping—that little step really helps the dough relax and bake evenly.

Step 2: Sauté and Prepare the Spinach

Heat the remaining tablespoon of olive oil in a pan over medium-high heat and add about three-quarters of your fresh spinach. Sauté just until wilted—don’t overcook or it’ll get mushy! Transfer this spinach to paper towels and gently press to remove excess moisture, then chop finely and set aside. This step ensures your sauce won’t be watery, which can happen all too often if you skip this.

Step 3: Make the Creamy Spinach Béchamel Sauce

In a small saucepan, melt the butter over medium heat. Whisk in the flour and onion powder, cooking for about 2 minutes until you get a fragrant, smooth roux. Slowly pour in the milk while whisking vigorously to keep it lump-free. Turn the heat up a bit and keep stirring until the sauce thickens nicely—it should coat the back of your spoon. At this point, season with salt and pepper, stir in the minced garlic, and finally fold the sautéed, chopped spinach into the sauce. This béchamel is the heart of the pizza and gives that deliciously creamy base with spinach flavor throughout.

Step 4: Assemble Your Spinach Artichoke Pizza

Spread the spinach béchamel sauce evenly over your prepared dough, leaving the crust edge bare. Sprinkle the remaining fresh chopped spinach, then layer on your provolone, mozzarella, parmesan cheeses, and quartered artichoke hearts. The layering of cheeses creates that amazing melt and flavor depth that I love, while the artichokes add a subtle tang and texture contrast.

Step 5: Bake To Golden Perfection

Using a pizza peel or the edge of a baking sheet, carefully slide your pizza on the parchment paper onto the hot pizza stone. Bake for 10 to 13 minutes until the crust is golden brown and the cheese is bubbly. I always keep an eye during the last few minutes so it doesn’t get too dark but achieves that perfect crisp. Once out of the oven, slice and serve warm with an optional sprinkle of red pepper flakes for a nice little kick.

How to Serve Spinach Artichoke Pizza Recipe

Garnishes

I usually keep garnishes simple—like a light dusting of freshly cracked black pepper and a few red pepper flakes if people want some heat. Sometimes, a drizzle of good-quality extra virgin olive oil right after baking really brightens the flavors and adds a lovely sheen to the pizza slices.

Side Dishes

Since the pizza itself is rich and filling, I prefer fresh, crisp sides like a simple arugula salad tossed with lemon vinaigrette, or a light tomato cucumber salad to counterbalance the creaminess. Garlic breadsticks or even a small bowl of soup are also great if you want something cozy and complementary.

Creative Ways to Present

For a fun get-together, I’ve served this pizza cut into small squares as finger food, which works like a charm at parties. You can also sprinkle some fresh herbs—like basil or parsley—right before serving for a pop of color and freshness that impresses your guests.

Make Ahead and Storage

Storing Leftovers

Leftover spinach artichoke pizza stores wonderfully in the fridge—they keep well in an airtight container for up to 3 days. When I’ve had leftovers, I make sure to cool the pizza completely before refrigerating to preserve the crust texture as much as possible.

Freezing

While I usually don’t freeze cooked pizza slices because the crust can become soggy on thawing, the dough itself freezes beautifully. To save dough for later, I portion and freeze it wrapped tightly. When ready, just thaw overnight in the fridge and proceed with the recipe!

Reheating

For reheating, my secret is to warm the pizza in a hot skillet on the stove for a few minutes with the lid on—this crisps up the crust while melting the cheese without drying it out. Alternatively, a quick turn under the broiler works too, but watch carefully so it doesn’t burn.

FAQs

Final Thoughts

This Spinach Artichoke Pizza Recipe has quickly become one of my all-time favorites because it marries comfort, flavor, and fun in the kitchen perfectly. I love how the creamy sauce complements the fresh veggies and crispy crust—every slice feels like a special treat. I really hope you give it a try and enjoy it as much as I do—it’s a recipe you’ll want to keep coming back to whenever pizza night rolls around.

Print