First off, any menu plans you have for your next dinner, please put them on hold. Make this artichoke pizza with spinach the second you have the chance. Sometimes things this good just can’t wait, nor should they.
THE BEST Artichoke Pizza!
The inspiration for this homemade pizza recipe 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 spinach artichoke pizza recipe to share with everyone.
So, the next day I went and bought the ingredients and made one of the best homemade pizzas I’ve ever made, artichoke pizza with spinach. 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.
Spinach Artichoke Pizza Ingredients
This vegetarian pizza recipe is packed with delicious ingredients, including canned artichoke hearts, three types of cheese, and fresh spinach. The other key ingredients for this homemade pizza recipe are:
- Pizza dough
- Fresh spinach
- All-purpose flour
- Onion Powder
- Salt and pepper
- Extra virgin olive oil
- Provolone cheese
- Low-moisture mozzarella
- Shredded Parmesan
- Canned artichoke hearts
- Red pepper flakes (optional)
How to Make Artichoke Pizza
- Preheat oven to 450 degrees F.
- While the oven preheats, stretch and shape pizza dough over a sheet of parchment paper. Brush with olive oil and season lightly with salt and pepper.
- In a large saucepan, saute spinach until just wilted. Finely chop and then set aside.
- Melt butter in a saucepan, then whisk in the flour and onion powder. Slowly stir in milk and cook until the mixture has thickened.
- Remove the milk mixture from the heat and stir in the minced garlic and sauted spinach.
- To assemble the pizza, spread the spinach béchamel sauce evenly over the crust.
- Sprinkle fresh spinach over the sauce, followed by the three cheeses and chopped artichokes.
- Bake the pizza until the crust is golden brown.
How to Reheat Pizza Leftovers
When reheating pizza, it’s important that you avoid using the microwave. Instead, place the pizza slices onto a baking tray and bake at 350 degrees until the cheese on top is bubbly (it will take 10 or so minutes).
You can also reheat pizza in a small skillet over medium heat. Place the pizza slice cheese side down and flip it over once to heat the crust. Reheating pizza in a skillet makes for a crispy crust and gooey cheese!
How to Freeze Pizza for Later
If you have lots of pizza left over, it’s worth freezing it to enjoy later. To freeze pizza, let it cool completely to room temperature on your countertop. Then, seal the pizza in a freezer-safe bag or container and place in the freezer. When you’re ready to reheat the frozen pizza, put it back onto the pizza stone and reheat it in the oven.
Tips for the Best Spinach Artichoke Pizza
This is a super easy pizza recipe, but there are a few things to keep in mind when making it:
- Use canned artichoke hearts that are in water. You don’t want marinated artichoke hearts for this recipe.
- It’s important that you press out as much liquid as possible from the spinach after you sauté it. This will prevent the pizza crust from becoming soggy while it bakes.
- You can use slices of provolone cheese from the deli counter for this homemade pizza recipe. Just chop up the cheese at home!
Stop, and Make this Artichoke Pizza
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 spinach artichoke pizza really doesn’t need anything more than what it’s got. If you make this vegetarian 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 cheese-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!
Every pizza should have that cheesy stretch…YUM!
More Homemade Pizza Recipes You’ll Love:
- Margherita Pizza
- Four Cheese Caprese Pizza
- Hawaiian BBQ Chicken Pizza
- Caramelized Onion, Bacon, and Spinach Pizza
- Pepperoni Pizza
Follow Cooking Classy
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
Spinach Artichoke Pizza
- 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. I used deli slices and 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 (don't use marinated)
- Red pepper flakes , for serving (optional)
- 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