Description

A delicious Spinach Artichoke Pizza that combines the creamy, savory flavors of spinach artichoke dip with a crispy homemade or store-bought pizza crust. This comforting pizza features sautéed spinach, a rich béchamel sauce, a blend of provolone, mozzarella, and parmesan cheeses, and tender canned artichoke hearts, baked to golden perfection on a pizza stone.

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 (about 1 cup, deli slices chopped)
2 oz shredded mozzarella cheese (about 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), placing a pizza stone inside to heat for at least 20 minutes. Meanwhile, stretch and shape the pizza dough into a 13-inch round on a sheet of parchment paper, creating a taller rim around the edges.
Brush and Season Crust: Brush the dough evenly with 1 tablespoon of olive oil and lightly season with salt and freshly ground black pepper. Let the dough rest while the pizza stone continues to preheat. If the dough was refrigerated, make sure to bring it to room temperature before shaping and resting.
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 onto paper towels and press gently to remove excess moisture. Finely chop and set aside.
Make Spinach Béchamel Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and onion powder; cook for 2 minutes, stirring constantly. Gradually whisk in milk and increase heat to medium-high, cooking and stirring until sauce thickens. Season with salt and pepper to taste. Remove from heat, then stir in minced garlic and the sautéed, chopped spinach.
Prepare Remaining Spinach: Finely chop the remaining fresh spinach to yield about 1 1/2 cups, and set aside for layering on the pizza.
Assemble the Pizza: Spread the spinach béchamel sauce evenly over the pizza crust, avoiding the outer rim. Sprinkle the chopped fresh spinach over the sauce, followed by the provolone, mozzarella, and parmesan cheeses. Finally, scatter the quartered artichoke hearts on top.
Bake the Pizza: Using a pizza peel, slide the parchment paper with the assembled pizza onto the preheated pizza stone in the oven. Bake for 10 to 13 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Serve: Remove the pizza from the oven, cut into slices, and serve warm. Optionally, sprinkle with red pepper flakes to add a little heat.

Notes

This recipe blends the beloved flavors of spinach artichoke dip into an irresistible pizza, creating the ultimate comfort food.
Make sure the artichoke hearts are drained thoroughly to avoid soggy pizza.
If using refrigerated dough, always bring it to room temperature before shaping for best results.
You can adjust the cheese blend to your preference or substitute with similar cheeses as desired.
Use a pizza stone for a crispier crust, but a baking sheet can be used in a pinch.

Nutrition

Serving Size: 1 slice (1/5 of pizza)
Calories: 531 kcal
Sugar: 7 g
Sodium: 1244 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0.2 g
Carbohydrates: 54 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 47 mg