Description
This Spinach Artichoke Pizza combines a creamy spinach béchamel sauce with fresh spinach, artichoke hearts, and a blend of provolone, mozzarella, and parmesan cheeses on a crispy pizza crust. It’s a flavorful, gourmet-style pizza perfect for a satisfying meal, showcasing rich, cheesy, and vegetable-packed toppings.
Ingredients
Scale
Pizza Base
- 16 oz pizza dough, homemade or store-bought
Spinach Béchamel 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
Toppings
- 4 oz provolone cheese (about 1 cup chopped deli slices)
- 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 (avoid marinated)
- Red pepper flakes, for serving (optional)
Instructions
- Preheat Oven and Prepare Dough: Preheat the oven to 450°F (232°C) and place a pizza stone inside to heat for 20 minutes. Stretch and shape the pizza dough over a sheet of parchment paper into a 13-inch round, forming a higher rim along the edge.
- Season the Crust: Brush the dough with 1 tablespoon of olive oil and lightly season with salt and freshly ground black pepper. Let the dough rest while the pizza stone preheats. If using refrigerated dough, allow it to come to room temperature before shaping and resting.
- Sauté Spinach: Heat the remaining 1 tablespoon olive oil in a large saucepan over medium-high heat. Add three-quarters of the spinach and sauté just until wilted. Drain on paper towels and gently press to remove excess moisture. Finely chop the sautéed spinach and set aside.
- Make the Béchamel Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and onion powder, cooking for 2 minutes while stirring constantly. Gradually whisk in milk and raise heat to medium-high, stirring continuously until the sauce thickens well.
- Finish the Sauce: Season the béchamel with salt and pepper to taste. Remove from heat, stir in minced garlic and the sautéed chopped spinach. Chop the remaining raw spinach (about 1 1/2 cups) and set aside.
- Assemble the Pizza: Spread the spinach béchamel sauce evenly over the pizza crust, leaving the rim free. Sprinkle the chopped fresh spinach evenly over the sauce.
- Add Cheeses and Artichokes: Top with provolone, mozzarella, parmesan cheeses, and evenly distribute the quartered artichoke hearts.
- Bake the Pizza: Using a pizza peel, slide the parchment paper with the pizza onto the preheated pizza stone. Bake for 10 to 13 minutes until the crust is golden brown and cheeses are melted.
- Serve: Remove from oven, slice, and serve warm with optional red pepper flakes sprinkled on top for added heat.
Notes
- This recipe was originally prepared as a full batch; half of the dough was used for this pizza and the other half was frozen after the first rise.
- Ensure canned artichoke hearts are not marinated to avoid extra flavors that may overpower the pizza.
- Bringing refrigerated dough to room temperature before shaping helps in better stretching and texture.
- The use of a pizza stone ensures a crisp crust by evenly distributing heat.
Nutrition
- Serving Size: 1 slice (based on 5 servings per pizza)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 35 mg
