Spinach Artichoke Pizza

09.04.2013

Spinach Artichoke Pizza | Cooking Classy

First off, any menu plans you have for your next dinner, please put them on hold. Make this pizza the second you have the chance. Sometimes things this good just can’t wait, nor should they.

The inspiration for this post comes from a frequent outing to an amazing pizza place (We The Pizza here in D.C.). They had such an exciting menu that listed pizzas that aren’t your everyday norm (yeah move over pepperoni – you’re seriously boring me). I quickly noticed they offered spinach artichoke pizza, which surprisingly I haven’t tried before, so of course I had to order it. I’m telling you, it was unlike any other pizza I’ve had before – which of course meant I needed to come home and make a copycat recipe to share with everyone. So, the next day I went and bought the ingredients and made one of the best pizzas I’ve ever made. Yes, it was that good. I may have had other plans for things I’ve been wanting to post, but those could definitely wait because this is definitely one of my new favorite pizzas. The crust is perfectly golden and crisp on the outside, it’s then covered with a thin layer of olive oil followed by a generous layer of a thick béchamel sauce which is loaded with sautéed spinach, then that is layered with a fair amount of fresh spinach after which three varieties of cheeses are sprinkled evenly over the top (which melt together so well and create that gooey, stretchy cheese that every pizza should have), and of course it’s finished off with the crowning jewels, plenty of artichoke hearts which roast to perfection. See, I told you this needs to be made asap. It may seem somewhat basic, like when I first got started I really questioned if I’d be capable of leaving out herbs, but this pizza really doesn’t need anything more than what it’s got. If you make this pizza, you’ll pretty much feel like a pizza pro :)…and you may find yourself, like me, picking up any scraps you kids may have left behind (like those cheesy covered artichoke hearts, yeah there’s no way I’m going to sit there and figure out how to get them to like them, they are all mine!). Enjoy!

Spinach Artichoke Pizza | Cooking ClassySpinach Artichoke Pizza | Cooking Classy

Every pizza should have that cheesy stretch…
Spinach Artichoke Pizza | Cooking Classy

Spinach Artichoke Pizza

Spinach Artichoke Pizza

Ingredients

  • 1 (16 oz ) homemade or store bought pizza dough*
  • 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. I used deli slices and chopped)
  • 2 oz shredded low-moisture 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 (don't use marinated)
  • Red pepper flakes, for serving (optional)

Directions

  • Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
  • In a large saucepan, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
  • In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
  • To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes. Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.
  • *I used half of this recipe here, I made the whole recipe then used half for this pizza and froze the other half after the first rise.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/09/spinach-artichoke-pizza/

45 comments

  • Averie @ Averie Cooks: I love spinach & artichoke dip. Like, I can eat the whole bowl myself, keep it away from me at a party, or no one else will get any! lol

    This is SO perfect! Pinned! September 4, 2013 at 9:53pm Reply

  • sarah @ maypurr: hi, do you think i can make this beforehand then pop the frozen pizza into the oven? September 4, 2013 at 9:56pm Reply

    • Jaclyn: You probably could freeze it I always just think they taste better when they are made fresh. September 5, 2013 at 6:57am Reply

  • Elisa @ Insalata di Sillabe: First of all, that cheesy stretch totally got me! I have to admit that, even if I’m a huge pizza lover, I rarely go for something different than the classiest of all: pizza margherita. But recently I’ve developed a true passion for artichokes and the idea of combining them into one of my favorite food ever, pizza, sounds way too good to pass by!

    xo, Elisa September 4, 2013 at 10:54pm Reply

  • Susan: This is my kind of pizza! Tomato sauce pizzas got old many years ago. I have not checked the nutrition info for this, but would probably add some plain chicken to increase the protein level, without changing the basic flavor.

    I used to make pizzas many years ago, with tomato sauce, and a trick I used to make them taste better was to put a layer of spinach leaves on the crust, before adding the tomato sauce. It really improved the flavor. September 5, 2013 at 1:46pm Reply

  • Bree (Skinny Mommy): Oh my gosh I love that this is like spinach artichoke dip! September 5, 2013 at 2:16pm Reply

  • Kayle (The Cooking Actress): MMMMMMM!!!!!! I love pizza and spinach artichoke dip so I am sure I would loooove this pizza! September 5, 2013 at 3:01pm Reply

  • Bea Long: I love this! Pinned for sure!
    The Bayou Lady September 5, 2013 at 4:26pm Reply

  • Katrina @ Warm Vanilla Sugar: Mmm this sounds awesome! September 5, 2013 at 6:28pm Reply

  • Chung-Ah | Damn Delicious: What a genius idea for a pizza! September 5, 2013 at 10:51pm Reply

  • Rachel @ Bakerita: Mmm my favorite pizza at California Pizza Kitchen is spinach artichoke and I LOVE that you made it at home! Looks so delicious. September 7, 2013 at 12:01pm Reply

  • Judy: Seriously…I just made your Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese for the third weekend in a row…but…tonight, I made your Spinach Artichoke Pizza…OMG…DELISH. Jaclyn, your recipes are AMAZING!!!!!!!!!!
    Can not wait to try another one of yours… November 2, 2013 at 5:31pm Reply

    • Jaclyn: I’m so excited to hear that from you Judy! Thanks for the great review :)! November 10, 2013 at 8:03am Reply

  • Judy: Amazingly delicious!!! November 4, 2013 at 8:29pm Reply

  • Sue: Hi! Could you use one of the pre-made crusts like Boboli? November 23, 2013 at 9:47pm Reply

    • Jaclyn: If you like them (I’ve never tried them) and if they are wide enough (about 13 inches) then yes that should work fine. November 24, 2013 at 1:37pm Reply

  • Kelsey: Oh. My. God. This is delicious. I made it without the provolone and it was still amazing. This recipe was actually really simple and I had everything. I give it an A+ January 27, 2014 at 8:22pm Reply

    • Jaclyn: Thanks for the great review Kelsey! I’m so glad you loved this pizza! I haven’t made it for a few weeks thanks for the reminder, going on the menu :). January 27, 2014 at 9:07pm Reply

  • Kellie: I may be reading the directions wrong, does this recipe make 2 pizzas? January 30, 2014 at 9:57am Reply

    • Jaclyn: No just one, unless you want to do two small pizzas. January 30, 2014 at 1:00pm Reply

  • Anke: This is wonderful! Sometimes you need to see it right in front of you in order to decide what you next want to eat…. and I want THAT! February 8, 2014 at 5:44pm Reply

  • Shari Kelley: I just wanted to tell you I made this pizza last night, and it was so so delicious! It was my first attempt at making my own crust, and I used your pizza dough recipe. It came out perfect! You give such detailed instructions. I really appreciate that. I already want to make this pizza again, and was disappointed that there were no leftovers for today!:) Thank you, Jaclyn! February 9, 2014 at 8:34pm Reply

    • Jaclyn: I’m so glad you liked this recipe and that your crust came out perfect! You’re very welcome Shari and thanks for your comment :). February 10, 2014 at 12:38pm Reply

  • Sheila: Can you use Alfredo sauce instead of making a bechemel sauce. I am looking for places to cut time. Long February 10, 2014 at 8:33am Reply

    • Jaclyn: That would probably work okay, it might be a little bit thicker/richer so if you think it’s too thick you could probably thin it with a little milk. February 10, 2014 at 11:19am Reply

  • Deep Dish Garlic, Artichoke, and Spinach Pizza | Cook AZ I Do: […] found this recipe on Cooking Classy’s blog, and as soon as I saw it, just could not get this pizza out of my mind.  It was  different […] February 15, 2014 at 8:20pm Reply

  • Anita: I just made this (first time making pizza from scratch) and it was so good! The béchamel sauce is amazing and I too found myself eating up the scraps my toddler left behind :) thank you for sharing! February 21, 2014 at 9:17pm Reply

    • Jaclyn: Glad you were eating the scraps too Anita :)! Thanks for your review! February 25, 2014 at 11:20pm Reply

  • tracie c.: made last night for dinner. fantastic! no provolone. used what we had… parmesan reggiano, gouda, mozzarella and 3 lg roasted garlic cloves in the cheese sauce. husband ate FIVE pieces and made happy noises with every bite. when he finished he asked when i was making this again! hahaha
    make this for your loved ones and they will love you forever!!!
    thank you for the recipe! March 8, 2014 at 1:12am Reply

    • Jaclyn: I’m so glad you and your husband loved this pizza Tracie :)! Thanks so much for your review! March 8, 2014 at 9:37pm Reply

  • Rachel M: I never comment on blogs, but thought you should know that this recipe is always in our dinner rotation. We eat this about every other week. We use Pillsbury Artisan Whole Grain Crust (found in a tube by like croissant rolls) and it’s perfect for this! Absolutely love it. March 20, 2014 at 4:40pm Reply

    • Jaclyn: I’m so glad you guys like this pizza Rachel! Thanks for letting me know, and also letting me know what crust you like! March 23, 2014 at 6:12pm Reply

  • Ash: This was a great recipe. The béchamel sauce came together in minutes and was so easy to prepare. The only change I made was using 6 oz. of spinach instead of 8 oz., and it still came out great. :) April 6, 2014 at 8:24pm Reply

    • Jaclyn: Thanks for letting me know you liked it Ash, so glad you did! April 15, 2014 at 8:52pm Reply

    • Jaclyn: Glad you liked it, thanks for sharing! May 19, 2014 at 10:36pm Reply

  • Karina: Why shouldn’t I use marinated artichoke? July 14, 2014 at 9:30am Reply

    • Jaclyn: I don’t like to because of the excess oils and added flavors but if you really wanted to that’s just fine. July 17, 2014 at 8:45pm Reply

  • Jim: Do I understand correctly – the pizza is left on the parchment paper and transferred to the pizza stone, so it actually cooks on the parchment paper? July 25, 2014 at 11:01am Reply

    • Jaclyn: Yes you don’t have to use it but I just always like to. July 25, 2014 at 11:11am Reply

      • JIm: Thank you! :) July 25, 2014 at 11:48am Reply

  • Cheryl Stoner: I don’t have a pizza stone, so if I were to bake this on a pre-heated pizza pan would the result be the same? November 6, 2014 at 10:17am Reply

    • Jaclyn: That should also work fine, the texture of the crust will be slightly different but should still be delicious. Hope you love it! November 6, 2014 at 9:59pm Reply

  • Michelle: Love your recipe. Worked great on the pizza stone..the first time I have used a stone. Have you ever tried it with some turkey bacon? Thanks for sharing. November 24, 2014 at 5:33pm Reply

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