Spinach Artichoke Pizza Recipe

If you’re anything like me, you probably adore the creamy, dreamy flavors of spinach artichoke dip—and what better way to enjoy that deliciousness than on a warm, melty pizza? This Spinach Artichoke Pizza Recipe is hands down one of my favorite ways to get that perfect combo of crispy crust, rich cheese, and wholesome greens all in one bite. Trust me, once you try this, you’ll find it hard to go back to plain old pizza toppings.

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Ingredients You’ll Need

Each ingredient in this Spinach Artichoke Pizza Recipe plays a special role in creating that authentic, rich flavor. Using fresh spinach keeps it vibrant and tender, while the mix of provolone, mozzarella, and parmesan cheeses guarantees melty, flavorful bites. Don’t skip the béchamel sauce—it’s the secret that ties everything together beautifully.

• Pizza dough: You can totally use store-bought here, but I love making my own for that fresh-from-the-oven texture.
• Fresh spinach: Dividing it into sautéed and raw parts adds a nice mix of textures and keeps the green color bright.
• Butter: For making the béchamel sauce rich and creamy.
• All-purpose flour: It thickens the sauce perfectly without clumping.
• Milk: I prefer whole milk for creaminess, but you can use what you have.
• Onion powder: Adds subtle depth without overpowering.
• Garlic: Minced fresh garlic gives a lovely aromatic hit that you want in every bite.
• Extra virgin olive oil: Splitting it between sautéing and brushing the crust adds layers of flavor.
• Provolone cheese: I find deli slices chopped up melt so nicely here.
• Mozzarella cheese: A classic that brings gooey stretch to the pizza.
• Parmesan cheese: Finely shredded and packed for a savory punch.
• Canned artichoke hearts: Make sure they’re drained well and quartered—don’t use marinated ones to keep flavors balanced.
• Red pepper flakes: Optional, but I love the subtle heat they bring as a finishing touch.

Variations

I’m all for making recipes your own, so I love tweaking this Spinach Artichoke Pizza Recipe depending on the occasion or what’s in my fridge. Feel free to swap cheeses or add extra toppings to suit your taste.

• Adding protein: Sometimes I throw on some grilled chicken or crispy bacon—it adds a smoky, hearty element that’s fantastic.
• Using gluten-free dough: I’ve tried this with a gluten-free crust, and it works wonderfully if that’s your preference.
• Spicing it up: For those who love a kick, a drizzle of hot honey or a sprinkle of chili flakes before serving really elevates it.
• Seasonal twist: Swap in fresh kale or swiss chard if you want to experiment with greens.

How to Make Spinach Artichoke Pizza Recipe

Step 1: Prepare Your Pizza Base with Love

First things first, preheat your oven to 450 degrees and place your pizza stone inside to get nice and hot—trust me, this is what gives the crust that perfect crispy bottom. While the stone heats up, stretch your pizza dough on a sheet of parchment paper to about 13 inches in diameter. I like to make a slightly thicker rim around the edge to hold all the toppings in place, kind of like a little crusty bowl. If your dough has been in the fridge, be sure to bring it to room temperature before shaping and resting—it makes stretching much easier!

Step 2: Season the Crust and Prep the Spinach

Brush the dough with a tablespoon of olive oil and sprinkle a little salt and pepper on the crust—this simple step adds flavor and helps the crust brown beautifully. For the spinach, sauté about three-quarters of it in a pan with the remaining olive oil until just wilted. I’ve learned to press the spinach gently between paper towels afterward to get rid of excess moisture; otherwise, your pizza can get soggy, and we don’t want that! Chop the spinach fine for layering later.

Step 3: Whip Up the Creamy Spinach Béchamel Sauce

In a small saucepan, melt the butter over medium heat and whisk in flour and onion powder—this roux base cooks for a couple of minutes, so make sure you’re stirring constantly to avoid lumps. Slowly add the milk while whisking, cranking the heat up to medium-high, and continue whisking until the sauce thickens nicely. Season it with salt and pepper, then stir in the minced garlic and your sautéed chopped spinach. This sauce is everything—rich, creamy, and packed with flavor.

Step 4: Assemble Your Spinach Artichoke Pizza

Spread that luscious béchamel spinach sauce evenly over your prepared dough, leaving the rim free so it can puff up and crisp. Next, sprinkle the remaining raw chopped spinach on top—this adds a nice fresh contrast in texture. Then, layer your cheeses starting with provolone, followed by mozzarella and parmesan evenly scattered over everything. Finally, add the quartered, drained artichoke hearts in a nice even pattern—their mild tang is a perfect counterpoint to the cheeses.

Step 5: Bake to Perfection

Using your pizza peel (or carefully sliding the parchment paper), transfer the pizza onto the hot pizza stone in your oven. Bake for 10 to 13 minutes until you see a golden-brown crust and bubbling cheese that’s slightly browned in spots. This step fills the kitchen with the most incredible aroma—I always find myself hovering nearby, impatient to dig in.

Step 6: Serve and Enjoy with a Little Kick

Once out of the oven, slice up your masterpiece and if you’re feeling adventurous, sprinkle some red pepper flakes on top for a gentle heat. This pizza tastes best warm and fresh—what can I say, I just love it!

How to Serve Spinach Artichoke Pizza Recipe

Garnishes

I often finish this pizza with a light sprinkle of red pepper flakes for a little heat, and sometimes a drizzle of good-quality extra virgin olive oil just before serving to brighten the flavors. Freshly cracked black pepper also adds a nice touch, especially if you’re serving it alongside a simple green salad.

Side Dishes

To keep things balanced, I like serving this pizza with a crisp Caesar salad or a light tomato cucumber salad. Roasted garlic bread or a bowl of mixed olives also pairs beautifully if you want to turn it into a full Italian-inspired meal.

Creative Ways to Present

For gatherings, cutting this pizza into smaller square slices or “party cut” style makes it perfect for sharing. I’ve also layered it onto individual small crusts for a fun spin on personal pizzas, which everyone loves at my family get-togethers.

Make Ahead and Storage

Storing Leftovers

Leftover spinach artichoke pizza keeps well in the fridge for 2-3 days. I like to store slices in an airtight container with parchment paper between them to prevent sticking. This way, they stay tasty and easy to grab for a quick lunch or snack.

Freezing

I’ve frozen both the dough (after its first rise) and cooked pizza slices successfully. Wrap slices tightly in plastic wrap and then foil for the best results, and they’ll keep in the freezer for up to 2 months without losing too much flavor or texture.

Reheating

To reheat leftover pizza without sogginess, I pop slices in the oven at 375°F for about 8-10 minutes on a wire rack or baking sheet—this crisps the crust right back up. Avoid the microwave if you want to keep that golden crust and melty cheese charm!

FAQs

Final Thoughts

This Spinach Artichoke Pizza Recipe truly holds a special place in my kitchen rotation. It brings together the familiar flavors we all love in a new, fun way that feels both comforting and a little fancy. I love how easy it is to customize yet reliably delicious every time. Give it a try on your next pizza night—you might just find your new favorite!

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