Name: Spinach Artichoke Pizza Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 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 (about 1 cup, deli slices chopped); 2 oz shredded mozzarella cheese (1/2 cup); 2 oz finely shredded parmesan cheese (about 1/2 cup, slightly packed); 6 – 8 canned artichoke hearts, drained well and quartered (do not use marinated); Red pepper flakes, for serving (optional)

Jump to Recipe· 4.3 from 29 reviews

If you have ever wished to enjoy the luscious creaminess of a classic dip on a perfect crisp crust, then this Spinach Artichoke Pizza Recipe is going to be your new obsession. Blending the tender bites of artichoke hearts, fresh vibrant spinach, and a gooey trio of cheeses over a golden crust, this pizza transforms the beloved spinach artichoke dip into a genuinely crave-worthy meal. Whether for a cozy night in or a friendly gathering, this recipe is a guaranteed crowd-pleaser, packing flavor, texture, and color into every bite.

Ingredients You’ll Need

A collection of fresh ingredients arranged on a white marbled surface, including a white bowl filled with soft, grainy white ricotta cheese on the left, a pile of bright green spinach leaves just behind it, and several pale yellow artichoke hearts stacked nearby. In front, there is a round, light beige dough with small dark specks visible throughout. Towards the right, there are thick white mozzarella slices placed next to a small mound of finely shredded pale yellow cheese and a whole garlic bulb with a slightly browned top. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Spinach Artichoke Pizza Recipe lies in its simple yet rich ingredients, each bringing its unique touch. The fresh spinach adds vibrant green freshness, artichokes provide tender, earthy notes, and the cheeses create that irresistibly creamy, melty texture that makes the pizza truly comforting. Let’s check out these essentials!

16 oz pizza dough: A sturdy base that crisps beautifully while holding all the toppings perfectly.
8 oz fresh spinach (divided): Fresh and bright, it enhances color and brings a subtle earthiness.
2 Tbsp butter: The key to a rich béchamel sauce with a silky finish.
2 Tbsp all-purpose flour: Used to thicken the sauce, giving it that luscious creamy texture.
3/4 cup milk: Creates the smooth béchamel sauce that blankets the pizza.
1/4 tsp onion powder: Adds a gentle, aromatic sweetness to the sauce.
Salt and freshly ground black pepper: Essential seasonings that balance every element perfectly.
1 clove garlic (minced): Infuses the sauce with a hint of savory brightness.
2 Tbsp extra virgin olive oil (divided): For sautéing and brushing the crust to golden perfection.
4 oz provolone cheese (chopped deli slices): Melts into a mild, smoky layer that ties all flavors together.
2 oz shredded mozzarella cheese: Offers that classic stretchy, creamy texture everyone loves on pizza.
2 oz finely shredded parmesan cheese: Adds a sharp, nutty finish to the cheese blend.
6 – 8 canned artichoke hearts (drained and quartered): Tender chunks that give a delightful bite and subtle tang.
Red pepper flakes (optional): A spicy sprinkle that livens up every slice if you like a little heat.

How to Make Spinach Artichoke Pizza Recipe

Step 1: Preheat and Prepare Your Pizza Base

Start by heating your oven to 450 degrees and positioning a pizza stone inside to get it scorching hot. Meanwhile, shape your pizza dough into a 13-inch round on parchment paper, making sure to create a raised edge to hold all the toppings nicely. Don’t forget to brush the crust with olive oil and season with a bit of salt and pepper—it’s those little touches that build flavor right from the start.

Step 2: Sauté Most of the Spinach

Heat 1 tablespoon of olive oil in a saucepan over medium-high heat and toss in three-fourths of the spinach. Cook just until it wilts; fresh bright green fading slightly, releasing its moisture. Then, pressing away the extra liquid using paper towels helps keep your pizza crust from getting soggy later, while keeping all the spinach flavor intact.

Step 3: Make the Creamy Spinach Béchamel Sauce

In a small pan, melt butter and whisk in flour with the onion powder, cooking about two minutes to form a roux that’s the backbone of your sauce. Slowly add milk while stirring vigorously, increasing heat until it thickens luxuriously. Season with salt and pepper, then stir in minced garlic and the sautéed spinach—this creates the signature creamy layer that makes this pizza unforgettable.

Step 4: Prepare Fresh Spinach and Assemble

Chop the remaining fresh spinach finely. Spread the béchamel sauce evenly over your prepared pizza dough, avoiding the crust’s rim. Scatter the fresh chopped spinach on top for a bright contrast, followed by an even layering of provolone, mozzarella, parmesan cheeses, and finally the quartered artichoke hearts. This layered approach ensures every bite bursts with that rich spinach artichoke flavor.

Step 5: Bake to Golden Perfection

Using a pizza peel, slide the parchment paper with your masterpiece onto the preheated pizza stone. Bake for 10 to 13 minutes until the crust becomes a perfect golden brown and the cheeses have melted into a bubbly, inviting topping. The result is a gorgeous pizza that looks just as good as it tastes.

Step 6: Slice and Serve Warm

Once baked, cut your pizza into slices and serve immediately. For those who love an extra kick, sprinkle with red pepper flakes. Each warm slice offers that perfect balance of creamy, savory, and fresh—all tied together by the wonderfully crispy crust.

How to Serve Spinach Artichoke Pizza Recipe

A round pizza with a golden brown crust sits on a white marbled surface. The pizza is cut into six slices, with one slice slightly pulled away showing melted cheese stretching. The top layer has browned melted cheese that is bubbly and soft. Below the cheese, there are pieces of green leafy spinach spread evenly. Scattered throughout the pizza are light yellow artichoke hearts with a soft texture. The crust is thick and has a smooth, baked finish with some darker brown spots. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Spinach Artichoke Pizza Recipe even more, fresh garnishes like a handful of baby arugula or a drizzle of high-quality extra virgin olive oil can add brightness and a peppery hint that cuts through the richness. A light sprinkle of lemon zest also works wonders to awaken your palate.

Side Dishes

This pizza pairs beautifully with light, refreshing sides like a crisp mixed green salad tossed in a tangy vinaigrette or a simple cucumber and tomato salad. These sides complement the creamy, rich pizza without overpowering its delicate flavors, keeping your meal balanced and satisfying.

Creative Ways to Present

For a fun twist, serve the pizza alongside small bowls of extra spinach artichoke dip for dipping crust edges. You could also cut the pizza into smaller squares to create a party-friendly finger food option, perfect for sharing and chatting with friends over a glass of chilled white wine or sparkling water.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover pizza tightly in foil or place it in an airtight container to keep it fresh in the fridge for up to three days. The creamy spinach artichoke topping holds up well, though the crust is best when reheated right before eating to maintain its crispiness.

Freezing

If you want to keep this pizza longer, freeze individual slices placed on a tray until firm, then transfer to a freezer-safe bag. They keep well for up to two months and make an excellent quick meal whenever a craving strikes.

Reheating

Reheat slices in a preheated oven at 375 degrees on a baking sheet or pizza stone for about 8-10 minutes. This method revives the crispy crust and melts the cheese beautifully again without turning soggy, unlike microwaving.

FAQs

Can I use frozen spinach instead of fresh for this recipe?

Yes, you can, but it’s best to thaw and drain it very well to avoid excess moisture, which could make the pizza soggy. Fresh spinach gives a better texture and flavor, but frozen works in a pinch.

What type of artichokes work best for this pizza?

Use canned artichoke hearts that are not marinated to avoid any overpowering flavors or excess oil. Make sure to drain them thoroughly and quarter for even distribution across the pizza.

Is there a way to make this pizza vegan or dairy-free?

Definitely! Substitute the dairy cheeses with plant-based alternatives and use a dairy-free milk like almond or oat milk for the béchamel sauce. Vegan butter or olive oil can replace butter for a creamy, delicious sauce.

Can I prepare the béchamel sauce ahead of time?

Absolutely! The béchamel sauce can be made a day in advance and refrigerated. Just bring it back to room temperature and give it a quick whisk before spreading it on the pizza dough.

How can I make the pizza crust more flavorful?

Try brushing the crust with garlic-infused olive oil or sprinkling it lightly with garlic powder or Italian herbs before adding the toppings. These small additions pack big flavor and complement the spinach artichoke toppings beautifully.

Final Thoughts

This Spinach Artichoke Pizza Recipe isn’t just another pizza—it’s a celebration of creamy, savory flavors that feels like a warm hug on a plate. I truly hope you give it a try and share it with people you love because it has an uncanny ability to make any mealtime feel special. Once you taste it, it’s bound to become a staple in your recipe collection!