Spinach Artichoke Pizza
There’s something undeniably comforting about a warm slice of Spinach Artichoke Pizza. It’s a delightful combination of creamy, cheesy goodness paired with the vibrant flavors of spinach and artichoke. Perfect for a cozy night in or as a show-stopping dish for gatherings, this pizza is sure to impress anyone who takes a bite. Whether you choose to make your own pizza dough or opt for store-bought, this recipe is straightforward and packed with flavor. Let’s dive into the details!
Why It’s My Go-To
Spinach Artichoke Pizza has become my go-to dish for several reasons. The rich, cheesy topping combines beautifully with the slight earthiness of spinach and the unique flavor of artichokes. It’s an excellent way to incorporate greens into a beloved comfort food. Plus, you can customize the flavors to suit your preferences, whether that means adjusting the cheese or adding extra spices. This dish is not only delicious but also versatile, making it a fantastic choice for any occasion.
Shopping List
- 16 oz pizza dough (homemade or store-bought)
- 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
- 4 oz provolone cheese (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)
Tools of the Trade
- Mixing bowl – for combining ingredients.
- Whisk – to mix the flour and milk smoothly.
- Skillet – for sautéing the spinach and garlic.
- Pizza stone or baking sheet – for baking the pizza to perfection.
- Pizza cutter – for slicing your delicious masterpiece.
Spinach Artichoke Pizza: From Prep to Plate
Step 1: Preheat and Prepare
Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it heats up to ensure a crispy crust.
Step 2: Prepare the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let it cool slightly. Repeat with the remaining spinach and set all the spinach aside.
Step 3: Make the Creamy Base
In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, sprinkle in the flour and whisk constantly for about 1 minute to create a roux. Gradually add the milk while whisking to avoid lumps. Continue to cook until the mixture thickens, about 3-5 minutes. Stir in the onion powder, minced garlic, and season with salt and pepper.
Step 4: Combine the Ingredients
Remove the skillet from the heat and fold in the sautéed spinach, provolone, mozzarella, and parmesan cheese. Finally, add the quartered artichoke hearts. Mix until everything is well combined and creamy.
Step 5: Roll Out the Dough
On a lightly floured surface, roll out the pizza dough to your desired thickness. If you prefer a thinner crust, aim for about 1/4 inch. If you like it thicker, keep it around 1/2 inch.
Step 6: Assemble the Pizza
Transfer the rolled-out dough to a pizza stone or baking sheet. Brush the remaining tablespoon of olive oil over the crust. Spread the creamy spinach and artichoke mixture evenly over the dough, leaving a small border around the edges.
Step 7: Bake to Perfection
Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Step 8: Slice and Serve
Once baked, remove the pizza from the oven and let it cool for a minute. Slice it into wedges using a pizza cutter. Serve hot, with a sprinkle of red pepper flakes if you like a little heat!
Dairy-Free/Gluten-Free Swaps
- Use gluten-free pizza dough or cauliflower crust for a gluten-free option.
- Substitute dairy cheese with a plant-based cheese blend for a dairy-free alternative.
- Replace regular milk with almond milk or coconut milk for a dairy-free option.
Pro Tips & Notes
- For an extra flavor boost, add some chopped fresh herbs such as basil or parsley to the cheese mixture.
- If you prefer a cheesier pizza, feel free to increase the amount of mozzarella or provolone cheese.
- Always drain the artichoke hearts well to prevent excess moisture on the pizza.
- Let your pizza dough rest at room temperature for about 30 minutes before rolling it out for better elasticity.
Save for Later: Storage Tips
Any leftover Spinach Artichoke Pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) until warmed through, about 10 minutes. You can also reheat in a skillet for a perfectly crisp crust.
Spinach Artichoke Pizza Q&A
Can I use frozen spinach instead of fresh?
Yes! If using frozen spinach, be sure to thaw and drain it thoroughly before adding it to the cheese mixture. This will prevent excess water from making the pizza soggy.
What can I serve with Spinach Artichoke Pizza?
This pizza pairs wonderfully with a fresh side salad or some roasted vegetables. You can also serve it with a dipping sauce like marinara for extra flavor.
Can I prepare the filling ahead of time?
Absolutely! You can prepare the creamy spinach and artichoke filling a day in advance and store it in the refrigerator. When you’re ready to make the pizza, simply assemble and bake.
Is it possible to make this pizza vegan?
Yes! You can easily make this pizza vegan by using a vegan pizza dough, plant-based cheeses, and non-dairy milk. The flavors will still be amazing!
Serve & Enjoy
This Spinach Artichoke Pizza is not just a meal; it’s an experience that brings comfort and joy with each bite. Whether you’re enjoying it solo or sharing it with loved ones, it’s bound to be a hit. The creamy cheese, fresh spinach, and artichokes create a satisfying combination that will keep you coming back for more. So, roll up your sleeves, gather your ingredients, and let’s make some pizza magic happen!
Spinach Artichoke Pizza
Ingredients
Equipment
Method
- Preheat your oven to 475°F (245°C). If you're using a pizza stone, place it in the oven while it heats up to ensure a crispy crust.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let it cool slightly. Repeat with the remaining spinach and set all the spinach aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, sprinkle in the flour and whisk constantly for about 1 minute to create a roux. Gradually add the milk while whisking to avoid lumps. Continue to cook until the mixture thickens, about 3-5 minutes. Stir in the onion powder, minced garlic, and season with salt and pepper.
- Remove the skillet from the heat and fold in the sautéed spinach, provolone, mozzarella, and parmesan cheese. Finally, add the quartered artichoke hearts. Mix until everything is well combined and creamy.
- On a lightly floured surface, roll out the pizza dough to your desired thickness. If you prefer a thinner crust, aim for about 1/4 inch. If you like it thicker, keep it around 1/2 inch.
- Transfer the rolled-out dough to a pizza stone or baking sheet. Brush the remaining tablespoon of olive oil over the crust. Spread the creamy spinach and artichoke mixture evenly over the dough, leaving a small border around the edges.
- Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Once baked, remove the pizza from the oven and let it cool for a minute. Slice it into wedges using a pizza cutter. Serve hot, with a sprinkle of red pepper flakes if you like a little heat!
Notes
- Add chopped fresh herbs like basil or parsley for extra flavor.
- Increase the cheese for a cheesier pizza.
- Drain artichoke hearts well to prevent excess moisture.
- Let pizza dough rest for better elasticity.
