artichoke pizza

Why not take all that's great about spinach artichoke dip and put it on a pizza? This spinach artichoke pizza is a total crowd pleaser.

Spinach Artichoke Pizza

ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)

garlic

olive oil,

spinach

artichokes

mozzarella

Pecorino Romano or Parmesan cheese

salt

Semolina flour or cornmeal, for dusting the pizza peel

Make the pizza dough

 Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Prepare the toppings: 

Mince the garlic. In a small skillet, heat the olive oil, then add the garlic and saute for about 30 seconds. Add the spinach and cook for 2 to 3 minutes until wilted. Add the chopped artichokes for 1 minute. Remove from the heat.

Bake the pizza

 When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Brush the dough with a thin layer of olive oil. Then spread on the mozzarella cheese in an even layer, and place the spinach artichoke mixture on top. Top with the Pecorino Romano or Parmesan cheese and a few pinches of kosher salt.

Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

Create your own pizza base and top it with your favourite ingredients. This wet dough mix needs the proving time to work, so leave it overnight in a cool place if you can

Simple pizza base

strong white bread flour, plus plenty for rolling

½ tsp dried yeast

tbsp olive oil, plus extra for drizzling

semolina,

Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it’s warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.

When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

A rich and garlicky spinach cream sauce, artichoke hearts, and melty mozzarella make this thick crust Spinach Artichoke Pizza ultra indulgent!

Creamy Spinach Artichoke Pizza

all-purpose flour (0.30)

salt (0.05)

instant yeast (0.02)

olive oil (0.16)

water (0.00)

lb. frozen chopped spinach (0.85)

butter

garlic (0.08)

cream cheese (1.00)

milk (0.19)

salt (0.02)

Tbsp cooking oil (0.02)

15 artichoke hearts (1.30)

red pepper (optional) (0.05)

mozzarella (1.00)

Begin the dough the night before. In a large bowl stir together the flour, salt, and yeast. Combine the olive oil and 3/4 cup water, then pour it into the bowl with the flour. Stir until a single (slightly wet and sticky) ball of dough forms with no dry flour left on the bottom of the bowl. Add one to two tablespoons more of water, if needed, to form a ball of dough. Loosely cover the dough and let it sit at room temperature for 12-18 hours.

The next day let the spinach thaw and then squeeze out as much moisture as possible. Preheat the oven to 450ºF and pour 1 Tbsp of cooking oil into a 10 or 12-inch cast iron skillet. Spread the oil around the skillet, including up the side walls.

To make the sauce, mince the garlic and add it to a small pot along with the butter. Sauté the butter and garlic for 1-2 minutes over medium-low heat, or until the garlic is soft and fragrant. Add the cream cheese, milk, and salt to the butter and garlic. Whisk and cook over medium-low heat until the cream cheese has melted into the milk and a thick sauce forms (3-5 minutes). Finally, stir the squeeze-dried spinach into the sauce, breaking up any clumps as you stir. Remove the sauce from the heat and set aside.

Use the excess oil from the skillet to coat your hands, then scrape the fermented dough out of the bowl. Gently press and stretch the loose dough into the skillet until it evenly covers the bottom.

Spread the creamy spinach sauce over the dough, covering from edge to edge. Drain the artichoke hearts, give them a rough chop, then sprinkle over the creamy spinach sauce. Add a pinch of red pepper flakes, if desired. Finally, top the pizza with the shredded mozzarella.

Bake the pizza in the fully preheated oven for 20-25 minutes, or until the edges are sizzling and the top is golden brown. Remove the pizza from the oven and slide a butter knife around the edges to loosen any melted cheese. Either slide the whole pizza onto a cutting board or carefully slice the pizza in the pan. Cut into six slices and serve.

Sheet Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.

Sheet Pan Pizza

all-purpose flour (0.61)

tsp salt (0.03)

tsp instant yeast (0.48)

Tbsp cornmeal (0.03)

Tbsp olive oil* (0.15)

Tbsp olive oil, divided* (0.45)

salt (0.01)

tsp Freshly cracked black pepper (0.02)

Italian seasoning (0.05)

tsp red pepper flakes (0.05)

14 ounces. jar pizza sauce (1.59)

mozzarella (2.49)

Parmesan cheese, shredded or grated (0.75)

pepperoni slices (about 3 oz.) (1.50)

jalapeños (0.66)

Tbsp honey (0.38)

In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.

Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.

Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.**

Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.

Crust:

Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.

Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.

Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.

Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes. Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.

Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings

Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.

Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

Pizza:

Top 4 artichoke pizza recipes from across the web

The most viewed artichoke pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spinach Artichoke Pizza

Simple pizza base

Creamy Spinach Artichoke Pizza

Sheet Pan Pizza

Top 4 artichoke pizza recipes from across the web

The most viewed artichoke pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Artichoke Pizza

Simple pizza base

Creamy Spinach Artichoke Pizza

Sheet Pan Pizza

The most viewed artichoke pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine