If you’re craving a pizza that feels like a warm hug with every bite, you’ve got to try this Spinach Artichoke Pizza Recipe. It’s creamy, cheesy, and loaded with fresh spinach and tangy artichokes — basically, everything you love about our favorite dip but on a golden, crispy crust. Trust me, once you make this, it’ll be your go-to for pizza night. So grab your apron and let’s dive into the magic!
Why You’ll Love This Recipe
- Rich Spinach Béchamel Sauce: This creamy layer adds moisture and that signature flavor you expect from spinach artichoke anything.
- Perfect Cheese Combo: Provolone, mozzarella, and parmesan blend to melt beautifully and bring depth.
- Simple to Make: I found this recipe super approachable, even for pizza rookies, with most steps done stove-top before finishing in the oven.
- Fresh, Balanced Toppings: Tender artichokes and fresh spinach keep it bright and never overload the pizza, so you get crispy crust every time.
Ingredients You’ll Need
Each ingredient plays a starring role here — from the dough you’ll lightly oil and season, to the creamy, garlicky béchamel sauce that hugs the spinach and artichokes just right. I like to use fresh spinach for that vibrant color and taste, while canned artichokes need to be well-drained to avoid sogginess.
- Pizza dough: Whether homemade or store-bought, bring it to room temp for easier shaping and a tender crust.
- Fresh spinach: Divided usage—some sautéd and some raw—for layered texture and flavor.
- Butter: The base for your white sauce, giving it richness.
- All-purpose flour: Thickens the béchamel sauce perfectly.
- Milk: Use whole milk or your favorite alternative to keep the sauce creamy.
- Onion powder: Adds subtle depth without overpowering.
- Garlic: Freshly minced for that aromatic punch.
- Extra virgin olive oil: For brushing the crust and sautéing spinach.
- Provolone cheese: Adds a lovely melty, slightly sharp flavor.
- Mozzarella cheese: Gives that stretchy, iconic pizza bite.
- Parmesan cheese: A slightly packed layer for a salty finish.
- Canned artichoke hearts: Well-drained and quartered; marinated will overpower the delicate flavors here.
- Red pepper flakes: Optional but adds just the right touch of heat.
Variations
I love putting my spin on this Spinach Artichoke Pizza Recipe depending on the mood or what’s in the fridge. You can totally make it your own to suit your taste or dietary needs.
- Adding protein: I’ve tossed cooked shredded chicken into the mix before, and my family goes crazy for that heartier version.
- Going vegan: Swap the cheeses with vegan-friendly mozzarella and parmesan alternatives, and use plant milk for the béchamel — it works surprisingly well.
- Extra crunch: Toasted pine nuts sprinkled on top after baking add a delightful contrast I discovered by accident one day.
- Spicy twist: I sometimes add chili flakes right into the sauce for a subtle warmth, instead of just sprinkling after baking.
How to Make Spinach Artichoke Pizza Recipe
Step 1: Prepare Your Dough and Preheat Your Oven
First things first, preheat your oven to 450°F and pop your pizza stone inside to get it screaming hot — about 20 minutes should do. Stretch your dough to about a 13-inch round on parchment paper, making a higher rim for that perfect crust edge that holds everything in. I always brush my crust with some olive oil and season lightly with salt and pepper before letting it rest — it makes for a golden, flavorful baked crust.
Step 2: Sauté the Spinach
Heat up 1 tablespoon of olive oil in a large pan over medium-high heat and add three-quarters of your fresh spinach. Sauté just until it wilts — really quick, like a minute or two. Then, transfer it onto paper towels and press gently to get rid of excess moisture. We don’t want soggy pizza! Chop it finely once it’s cooled.
Step 3: Make the Creamy Spinach Béchamel Sauce
In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and onion powder, whisking constantly for about 2 minutes to cook out the raw flour taste. Now pour in the milk slowly while whisking, crank the heat slightly, and keep stirring until the sauce thickens nicely. Season with salt and pepper, then stir in your minced garlic and that sautéed chopped spinach. This sauce is the heart of your pizza — creamy and flavorful.
Step 4: Assemble the Pizza
Spread your spinach béchamel sauce evenly over the crust, leaving the edges clean for that beautiful crust rim. Sprinkle the remaining raw chopped spinach over top, then layer on provolone, mozzarella, parmesan cheeses, and those well-drained, quartered artichoke hearts. The balance of creamy, fresh, and tangy layers here is where the magic happens.
Step 5: Bake and Enjoy!
Carefully slide your pizza on the parchment onto the hot pizza stone. Bake for 10 to 13 minutes until the crust turns golden and the cheese melts to bubbly perfection. Remove, slice it up, and if you like a little heat, sprinkle with red pepper flakes before serving. You’ll notice how the crust stays crispy while the toppings remain creamy and fresh — just the way I love it!
Pro Tips for Making Spinach Artichoke Pizza Recipe
- Room Temperature Dough: Bringing your dough to room temp before stretching helps prevent tearing and promotes even cooking.
- Drain Artichokes Well: I learned this the hard way—too much liquid from artichokes makes your pizza soggy, so pat them dry thoroughly.
- Use a Pizza Stone: A hot pizza stone crisps the crust better than a baking sheet; if you don’t have one, a heavy baking tray turned upside down works too.
- Watch the Sauce Thickness: If your béchamel is too runny, the pizza gets soggy; a thick, creamy sauce holds beautifully without weighing down the crust.
How to Serve Spinach Artichoke Pizza Recipe
Garnishes
I usually like to finish my slices with a sprinkle of red pepper flakes for a tiny kick, and sometimes I add a few fresh basil leaves or a drizzle of good quality olive oil right before serving — it really brightens everything up.
Side Dishes
This pizza pairs wonderfully with a simple mixed greens salad dressed with lemon vinaigrette to balance the richness, or roasted garlic hummus and crunchy crudités if you’re aiming for a party vibe.
Creative Ways to Present
For special occasions, I’ve served this pizza as mini flatbreads — just cutting the dough into small rounds and topping individually. It’s perfect for sharing and makes your table look super inviting.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I always place parchment paper between slices to keep them from sticking together and preserve that crispy crust feel.
Freezing
I’ve frozen this pizza twice with great results — after assembling, I freeze it on a tray, then wrap tightly in foil before transferring to a freezer bag. When ready, just bake it straight from frozen, adding a few extra minutes to the cooking time.
Reheating
For reheating, I prefer the oven or toaster oven at 375°F for about 8-10 minutes. It crisps the crust up again and warms the toppings without drying anything out — microwave reheating just makes it soggy, so I avoid it.
FAQs
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Can I use frozen spinach for the Spinach Artichoke Pizza Recipe?
Absolutely! Just be sure to thaw it fully and squeeze out as much excess water as possible before sautéing. This step prevents your pizza from getting soggy and keeps the flavors fresh.
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Why do I need to use a pizza stone?
A pizza stone helps absorb moisture and distributes heat evenly, resulting in a crispier crust that cooks evenly. If you don’t have one, a heavy baking sheet flipped upside down can work as a substitute.
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Can I prepare the béchamel sauce ahead of time?
Yes, you can make the béchamel sauce with spinach a day ahead and keep it refrigerated. Bring it back to room temperature and re-whisk before spreading on your dough. This actually saves time on pizza night!
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What if I don’t like spicy food—should I skip the red pepper flakes?
Definitely! The red pepper flakes are optional and meant to add a little heat. You can omit them completely or replace with a mild herb garnish like fresh basil for flavor without spice.
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Is this recipe suitable for vegetarians?
Yes! This Spinach Artichoke Pizza Recipe is naturally vegetarian as it contains no meat products. Just be sure your cheeses are made with vegetarian rennet if this is a concern.
Final Thoughts
This Spinach Artichoke Pizza Recipe feels like a delicious little secret I’m happy to share. I love how it combines the comfort of creamy dips with the crispy joy of pizza crust. It’s become a weekend staple in my house, winning smiles from everyone who tries it. I hope you have as much fun making and eating it as I do — it’s one of those recipes perfect for cozy nights or impressing friends with minimal effort. Give it a go and let me know how it turns out!
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Spinach Artichoke Pizza Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Pizza
- Method: Baking
- Cuisine: Italian-American
Description
This Spinach Artichoke Pizza combines a crispy homemade-style crust with a creamy spinach béchamel sauce, fresh spinach, artichoke hearts, and a blend of provolone, mozzarella, and parmesan cheeses. Baked on a pizza stone for an evenly cooked golden crust, this pizza offers a delightful twist on classic flavors perfect for a savory and satisfying meal.
Ingredients
For the Dough
- 16 oz pizza dough, homemade or store-bought
For the 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
For the 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 (slightly packed 1/2 cup)
- 6 – 8 canned artichoke hearts, drained well and quartered (do not use marinated)
- Red pepper flakes, for serving (optional)
Instructions
- Preheat oven and prepare pizza stone: Preheat your oven to 450°F (232°C) and place a pizza stone in the oven to heat for at least 20 minutes. This ensures a crispy crust as the stone evenly distributes heat.
- Shape the pizza dough: On a sheet of parchment paper, stretch and shape the pizza dough into a 13-inch round, making sure to create a taller rim along the outer edge to hold the toppings. Brush the crust with 1 tablespoon of olive oil and season lightly with salt and freshly ground black pepper. Let it rest while the pizza stone comes to temperature, especially if the dough was refrigerated.
- Sauté spinach: Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add 3/4 of the fresh spinach and sauté just until wilted. Transfer the spinach to paper towels to absorb excess moisture, then finely chop and set aside.
- Make the béchamel sauce with spinach: In a small saucepan, melt the butter over medium heat. While whisking continuously, add the flour and onion powder, cooking for about 2 minutes until a roux forms. Slowly whisk in the milk and increase heat to medium-high, stirring constantly until the sauce thickens.
- Season and combine sauce ingredients: Remove the sauce from heat, season with salt and pepper to taste, then stir in the minced garlic and the sautéed chopped spinach. Chop the remaining fresh spinach and set aside (about 1 1/2 cups).
- Assemble the pizza: Spread the spinach béchamel sauce evenly over the pizza crust, leaving the rim uncoated. Sprinkle the chopped fresh spinach over the sauce, followed by layers of provolone, mozzarella, parmesan cheeses, and the quartered artichoke hearts.
- Bake the pizza: Using a pizza peel, carefully slide the pizza on its parchment paper onto the preheated pizza stone in the oven. Bake for 10 to 13 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Serve: Remove the pizza from the oven, cut into slices, and serve warm. Sprinkle with red pepper flakes for a touch of heat if desired.
Notes
- This recipe makes a full pizza, but you can use half the dough and freeze the other half after the first rise for future use.
- Be sure to drain canned artichoke hearts well to avoid excess moisture on the pizza crust.
- If using refrigerated dough, bring it to room temperature before shaping to ensure easier handling.
- The pizza stone preheating time is essential for achieving a crispy crust similar to a pizzeria-style pizza.
Nutrition
- Serving Size: 1 slice (1/5 of pizza)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
