Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spinach Artichoke Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 29 reviews

This Spinach Artichoke Pizza features a homemade-style pizza crust topped with a creamy spinach béchamel sauce, fresh spinach, artichoke hearts, and a blend of provolone, mozzarella, and parmesan cheeses. Baked on a pizza stone to achieve a crispy golden crust and melty, flavorful toppings, this pizza combines classic spinach artichoke dip flavors into a comforting and crowd-pleasing meal perfect for lunch, dinner, or a special occasion.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Pizza Dough

  • 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, 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)

Instructions

  1. Preheat and Prepare Pizza Dough: Preheat the oven to 450°F (232°C). Place a pizza stone inside the oven to heat for 20 minutes. Meanwhile, stretch and shape the pizza dough over a sheet of parchment paper into a 13-inch round, creating a slightly raised rim around the edges.
  2. Season the Crust: Brush the pizza dough with 1 tablespoon of olive oil and season lightly with salt and freshly ground black pepper. Let the dough rest while the pizza stone preheats. If refrigerated dough is used, bring it to room temperature before shaping and resting.
  3. Sauté Spinach: Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add three-quarters of the spinach and sauté until wilted, about 1-2 minutes. Transfer the wilted spinach to paper towels to absorb excess moisture, then finely chop it and set aside.
  4. Make Béchamel Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and onion powder, cooking for about 2 minutes while stirring constantly to form a roux. Slowly whisk in the milk and increase the heat to medium-high. Continue whisking until the sauce thickens.
  5. Season and Combine: Remove the béchamel from the heat and season with salt and pepper to taste. Stir in the minced garlic and the sautéed chopped spinach. Chop the remaining fresh spinach (about 1 1/2 cups) and set it aside.
  6. Assemble the Pizza: Spread the spinach béchamel sauce evenly over the prepared pizza dough, avoiding the rim. Sprinkle the chopped fresh spinach over the sauce, followed by the provolone, mozzarella, and parmesan cheeses. Spread the quartered artichoke hearts evenly on top.
  7. Bake: Using a pizza peel, slide the pizza (on the parchment paper) carefully onto the preheated pizza stone. Bake in the oven for 10 to 13 minutes or until the crust is golden brown and the cheese is melted and bubbling.
  8. Serve: Remove the pizza from the oven, slice into 5 portions, and serve warm. Sprinkle with red pepper flakes for a touch of heat if desired.

Notes

  • Make sure to bring refrigerated pizza dough to room temperature before shaping to ensure elasticity.
  • Pressing excess moisture out of sautéed spinach prevents the pizza from becoming soggy.
  • Use plain canned artichoke hearts rather than marinated ones to avoid overpowering flavors.
  • If you don’t have a pizza stone, use a heavy baking sheet turned upside down and preheated for a similar effect.
  • The béchamel sauce can be prepared ahead and gently reheated before assembling the pizza.
  • Adjust red pepper flakes according to your preferred spice level or omit for a milder flavor.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://omgmakethis.com/spinach-artichoke-pizza-recipe/