Description
This Spinach Artichoke Pizza combines the creamy goodness of spinach artichoke dip with the crispy, golden crust of pizza. It’s comfort food at its best! A perfect blend of cheeses, spinach, artichokes, and a savory béchamel sauce create a rich and satisfying pizza. #SpinachArtichokePizza #HomemadePizza #ComfortFood #PizzaLovers #CheesePizza #SpinachPizza #ArtichokePizza
Ingredients
Units
Scale
- 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
- 1 clove garlic (minced)
- 2 Tbsp extra virgin olive oil (divided)
- 4 oz provolone cheese (1 cup, deli slices chopped)
- 2 oz shredded mozzarella cheese (1/2 cup)
- 2 oz finely shredded parmesan cheese (1/2 cup, slightly packed)
- 6–8 canned artichoke hearts (drained well and quartered)
- Red pepper flakes (for serving, optional)
Instructions
- Preheat the oven to 450°F. Place a pizza stone in the oven and allow it 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 taller rim along the outer edge.
- Brush the dough with 1 Tbsp olive oil and season lightly with salt and freshly ground black pepper. Let it rest while the pizza stone preheats.
- In a large saucepan, heat the remaining 1 Tbsp olive oil over medium-high heat. Add 3/4 of the spinach and sauté until wilted. Transfer to paper towels to press out excess liquid. Finely chop the spinach and set aside.
- In a small saucepan, melt butter over medium heat. Whisk in flour and onion powder, cooking for 2 minutes while stirring constantly. Slowly add the milk, increase the heat to medium-high, and cook, stirring, until the mixture thickens. Season with salt and pepper, remove from heat, and stir in minced garlic and the sautéed, chopped spinach.
- To assemble the pizza, spread the spinach béchamel sauce over the pizza crust, leaving the rim uncoated. Sprinkle chopped fresh spinach over the sauce, followed by provolone, mozzarella, and parmesan cheeses, and chopped artichokes.
- Carefully transfer the pizza to the preheated pizza stone and bake for 10-13 minutes, or until the crust is golden brown.
- Cut into slices and serve warm, sprinkled with red pepper flakes if desired.
Notes
- Ensure the pizza dough is at room temperature before shaping for easier handling.
- Use fresh artichoke hearts if available, but canned artichokes work perfectly well for this recipe.
- If you prefer a crispier crust, bake the pizza on a pizza stone for the best results.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg