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How to Make Creamy Spinach and Artichoke Pizza

This Creamy Spinach and Artichoke Pizza transforms a favorite appetizer into a mouthwatering main course. With a crispy crust, velvety white sauce, and a generous topping of spinach, artichokes, and melted cheese, it's a vegetarian delight that will impress both family and guests alike.

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Recipe Details

Prep Time

15 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Indulge in a gourmet twist on classic pizza with this Spinach and Artichoke Pizza. It combines the creamy, tangy flavors of a beloved dip with the satisfying crunch of a perfectly baked crust.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 pre-made pizza dough (about 14 ounces)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach, roughly chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup all-purpose flour (for dusting)

Instructions

  1. Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while preheating.

  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

  3. Add chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.

  4. In a bowl, mix ricotta cheese, half of the Parmesan cheese, red pepper flakes, salt, and black pepper.

  5. On a lightly floured surface, roll out the pizza dough into a 12-inch circle.

  6. Transfer the dough to a pizza pan or parchment paper (if using a pizza stone).

  7. Brush the dough with the remaining tablespoon of olive oil.

  8. Spread the ricotta mixture evenly over the dough, leaving a 1/2-inch border around the edges.

  9. Top with the sautéed spinach and chopped artichoke hearts.

  10. Sprinkle mozzarella cheese and the remaining Parmesan cheese over the top.

  11. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

  12. Remove from the oven and let cool for 5 minutes before slicing and serving.

Chef's Notes

  • For a crispier crust, pre-bake the pizza dough for 5 minutes before adding toppings.
  • You can substitute fresh spinach with frozen spinach, just be sure to thaw and squeeze out excess water.
  • To make this recipe vegan, use plant-based cheese alternatives for ricotta, Parmesan, and mozzarella.
  • Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best results.

Nutritional Info

Per serving (1/4 of pizza): Approximately 450 calories, 22g protein, 45g carbohydrates, 23g fat. This pizza is a good source of calcium from the cheese, and vitamins A and C from the spinach and artichokes.

Serving Suggestions

Serve this Spinach and Artichoke Pizza with a side of mixed green salad dressed with a light vinaigrette to balance the richness of the pizza. For a complete meal, pair with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti. This pizza is perfect for a casual dinner party or a cozy night in. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil just before serving for an extra touch of elegance.