Craving that incredible creamy, cheesy goodness of classic spinach artichoke dip? Imagine all those flavors baked onto a perfect pizza crust! This homemade Spinach Artichoke Pizza recipe brings your favorite appetizer to your dinner table. It is a satisfying, comforting meal that is surprisingly easy to make from scratch. Get ready for a delicious pizza night!
Why You’ll Love This Spinach Artichoke Pizza
This recipe is a true game-changer for your meal rotation, offering both convenience and irresistible flavor.
- Irresistibly Creamy Topping: Enjoy a rich, savory artichoke and spinach béchamel sauce that is packed with flavor.
- Cheesy, Gooey Perfection: A generous blend of provolone, mozzarella, and Parmesan creates the ultimate cheesy experience.
- Simple Homemade Ease: With clear steps, you can create a restaurant-quality Spinach Artichoke Pizza in your own kitchen.
- A Guaranteed Crowd-Pleaser: This unique pizza is a family favorite and perfect for gatherings or a fun weeknight dinner.
- Versatile for Any Occasion: Serve it as a main course, a party appetizer, or a delicious snack.
Ingredients
Gather these fresh and pantry staples to create your delightful Spinach Artichoke Pizza. Using quality ingredients elevates the flavor.
- 16 oz pizza dough, homemade or store-bought
- 8 oz fresh spinach, divided
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- ¾ cup milk
- ¼ tsp onion powder
- Salt and freshly ground black pepper, to taste
- 1 clove garlic, minced
- 2 Tbsp extra virgin olive oil, divided
- 4 oz provolone cheese (1 cup, deli slices chopped)
- 2 oz shredded mozzarella cheese (½ cup)
- 2 oz finely shredded Parmesan cheese (slightly packed ½ cup)
- 6–8 canned artichoke hearts, drained well and quartered (do not use marinated)
- Red pepper flakes, for serving (optional)
Notes & Substitutions
You have flexibility with many of these ingredients, making this Spinach Artichoke Pizza adaptable to your pantry.
For the pizza dough, use fresh refrigerated dough for convenience, or a homemade recipe if you prefer. Gluten-free dough also works wonderfully. If you are out of fresh spinach, frozen spinach is a good substitute; just ensure you thaw and squeeze out all excess water thoroughly before using. Experiment with other cheeses like Fontina or Gruyere for different flavor profiles. Always use water-packed artichoke hearts, as marinated ones can make the pizza too oily. Adjust seasoning with additional herbs like dried oregano or a pinch of nutmeg in the sauce.
Equipment
You don’t need fancy tools to make this fantastic pizza. Here is a list of basic kitchen essentials:
- Pizza stone (optional, but highly recommended for crispy crust) or a large baking sheet
- Large saucepan
- Small saucepan
- Whisk
- Cutting board
- Sharp knife
- Parchment paper
- Pizza peel (if using a pizza stone)
Instructions
Follow these simple steps to create a show-stopping homemade Spinach Artichoke Pizza that everyone will love. Precision in draining the spinach and preparing the sauce ensures the best results.
First, preheat your oven to 450 degrees Fahrenheit. If you are using a pizza stone, place it in the cold oven now and allow it to preheat for at least 20 minutes once the oven reaches temperature. This ensures a beautifully crisp crust. While the stone heats, stretch your pizza dough over a sheet of parchment paper to a 13-inch round. Make sure to create a slightly taller rim along the outer edge for a crust. Brush the shaped dough with 1 tablespoon of olive oil and lightly season it with salt and freshly ground black pepper. Let the dough rest while the oven and stone finish preheating; this helps it relax and prevents shrinking.
Next, prepare the spinach. In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add about three-quarters of the fresh spinach to the pan. Sauté the spinach just until it wilts, which only takes a minute or two. Immediately transfer the wilted spinach to a layer of paper towels. Gently press out as much excess liquid as possible. This step is crucial for preventing a soggy pizza. Finely chop the drained spinach and set it aside.
Now, make the creamy béchamel sauce. In a small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and onion powder, cooking for 2 minutes while constantly stirring to cook out the raw flour taste. Slowly whisk in the milk until fully incorporated. Increase the heat to medium-high and continue whisking constantly until the mixture thickens well. Season the béchamel sauce with salt and pepper to taste. Remove the saucepan from the heat and stir in the minced garlic and your sautéed, chopped spinach. Finely chop the remaining fresh spinach (you should have about 1½ cups chopped) and set it aside for topping.
To assemble your delicious Spinach Artichoke Pizza, spread the prepared spinach béchamel sauce evenly over the pizza crust, leaving the outer rim uncoated for the crust. Sprinkle the reserved chopped fresh spinach over the béchamel sauce. Then, evenly distribute the provolone, mozzarella, and Parmesan cheeses, followed by the drained and quartered artichoke hearts.
Finally, bake your pizza. Carefully slide a pizza peel under the parchment paper with your assembled pizza. Transfer the pizza and parchment paper directly onto the hot pizza stone in the oven. Bake for 10–13 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Once baked, remove the pizza from the oven. Let it cool for a few minutes before slicing into wedges. Serve your warm Spinach Artichoke Pizza sprinkled with red pepper flakes to taste, if desired, for a little kick. Enjoy every cheesy, savory bite!
Pro Tips & Troubleshooting
Achieving a perfect homemade pizza is easier with these helpful tips. Avoid common pitfalls for a delightful Spinach Artichoke Pizza.
- First, drain the spinach thoroughly. This is the most critical step to prevent a soggy crust.
Culinary experts emphasize that properly draining excess moisture from spinach prevents a soggy crust, as explained in an article about spinach pizza preparation.
Excess moisture from spinach will release during baking and make your pizza wet. Squeeze it really well! - Always bring your pizza dough to room temperature before shaping. Cold dough is difficult to stretch and tends to snap back, resulting in a tough crust. A warm dough stretches smoothly and bakes more evenly.
- Using a preheated pizza stone or steel is a game-changer.
A preheated pizza stone enhances the crust’s crispness by absorbing moisture and providing consistent heat from below, as highlighted in discussions on pizza stone benefits.
It provides intense, even heat from below, creating a wonderfully crispy bottom crust every time. - When spreading your béchamel sauce and toppings, aim for even distribution. This ensures every slice gets a balanced flavor and helps the pizza bake consistently.
- To get that perfectly crispy crust, brush the edges of your dough with a little olive oil before baking.
Serving, Storage, & Variations
Enhance your homemade pizza experience with these serving suggestions, storage tips, and creative variations.
Serving Suggestions
This homemade Spinach Artichoke Pizza is a fantastic meal on its own, but it pairs wonderfully with a few simple sides. Serve it alongside a fresh green salad with a light vinaigrette to balance the richness. A crisp Caesar salad also makes a great accompaniment. For an extra treat, offer some warm garlic knots or crusty breadsticks on the side for dipping. Remember to place extra red pepper flakes on the table for those who enjoy a spicier kick.
Storage & Reheating
Store any leftover pizza slices in an airtight container or tightly wrapped in aluminum foil in the refrigerator for up to 3 days. For best results, avoid reheating in the microwave as it can make the crust soggy. The ideal way to reheat is in the oven: preheat your oven to 350°F (175°C) and bake slices on a baking sheet for 10-15 minutes, or until heated through and crispy. You can also reheat slices in a skillet on medium heat for a few minutes per side until the cheese is melted and the crust is crisp.
Variations
This Spinach Artichoke Pizza recipe is incredibly versatile!
- Add Protein: Boost your pizza by adding cooked, shredded chicken, crumbled bacon, or even some thinly sliced prosciutto before baking.
- Cheese Combinations: Experiment with different cheese blends. Smoked gouda, feta, or goat cheese can add unique flavors.
- Alternative Crusts: Try a thin crust for a lighter feel, or a whole wheat crust for added fiber. You could even use a cauliflower crust for a low-carb option.
- Extra Herbs & Spices: Incorporate fresh basil, oregano, or a pinch of nutmeg into your béchamel sauce for an aromatic twist.
Nutrition Information
This estimated nutrition information is per serving for the Spinach Artichoke Pizza. Please note that these values are approximations and can vary based on specific ingredients and brands used.
| Nutrition | Value |
|---|---|
| Calories | 531 kcal |
| Calories from Fat | 225 |
| Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 47mg |
| Sodium | 1244mg |
| Potassium | 479mg |
| Carbohydrates | 54g |
| Fiber | 4g |
| Sugar | 7g |
| Protein | 15g |
| Vitamin A | 4875IU |
| Vitamin C | 15.7mg |
| Calcium | 460mg |
| Iron | 4.3mg |
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
Got questions about making your perfect Spinach Artichoke Pizza? We have answers!
Can I use frozen spinach instead of fresh?
Yes, you absolutely can! Just be sure to thaw it completely and squeeze out all excess water using paper towels or a clean kitchen towel. This prevents a soggy pizza.
What kind of pizza dough is best?
For convenience, a good quality store-bought refrigerated pizza dough works great. If you have more time, homemade dough offers a superior flavor and texture.
How do I prevent the pizza from getting soggy?
The key is to thoroughly drain the sautéed spinach of all excess liquid. Also, make sure your pizza stone or baking sheet is fully preheated before transferring the pizza onto it.
Can I freeze leftover Spinach Artichoke Pizza?
Yes, you can! Wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 1-2 months and reheat in the oven from frozen.
Conclusion
This homemade Spinach Artichoke Pizza is more than just a meal; it is a delightful experience that brings comfort and joy to your kitchen. With its creamy, cheesy topping and crispy crust, it proves that making gourmet pizza at home is both simple and incredibly rewarding. Say goodbye to takeout and hello to a new family favorite. Give this recipe a try tonight, and prepare to impress everyone with your culinary skills! We encourage you to share your experience and rate this recipe in the comments below!
The Ultimate Homemade Spinach Artichoke Pizza Recipe
Ingredients
Equipment
Method
- Preheat oven to 450°F with a pizza stone for 20 minutes; meanwhile, stretch dough to a 13-inch round on parchment, forming a raised edge.
- Brush the dough with 1 Tbsp olive oil, season with salt and pepper, and let it rest while the stone preheats, ensuring the dough is at room temperature if refrigerated.
- Heat 1 Tbsp olive oil in a large saucepan, sauté 3/4 of the spinach until wilted, then drain excess liquid and finely chop; set aside.
- In a small saucepan, melt butter, then whisk in flour and onion powder, cooking for 2 minutes; gradually whisk in milk, increase heat, and cook until thickened.
- Season the sauce, then stir in minced garlic and the sautéed, chopped spinach; chop the remaining fresh spinach (about 1 1/2 cups) and set aside.
- Spread the spinach béchamel sauce evenly over the pizza crust, ensuring the rim remains uncoated.
- Layer the chopped fresh spinach, provolone, mozzarella, parmesan cheeses, and chopped artichokes over the sauce.
- Transfer the pizza on parchment paper to the hot pizza stone using a pizza peel and bake for 10-13 minutes until the crust is golden brown.
- Slice the pizza, serve warm, and optionally sprinkle with red pepper flakes to taste.