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This spinach artichoke pizza is a great way to make pizza night exciting again. Rich garlicky sauce pairs with tender artichoke hearts for an incredible taste.
We make pizza at home a lot. While my kids prefer the old standards, I like to make a separate pizza for my husband and I. This means I can be creative with toppings and add whatever I like, especially when it comes to vegetables.
Inspired by the classic spinach artichoke dip, this artichoke pizza is so wonderfully full of flavor that I just can’t get enough of it!ย
The homemade white sauce really makes this pizza, so don’t be intimidated by the idea of making it. It’s actually quite easy! If you’ve ever made macaroni and cheese from scratch, this sauce is quite similar, but features fragrant garlic instead of lots of cheese.
Plus, because the pizza calls for jarred artichoke hearts, you can make it any time of year, any moment the craving hits. You’re going to love it!
Ingredients for artichoke pizza
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
- Spinach – I have directions included for preparing fresh spinach. If you want to use frozen spinach for the sauce, make sure it is completely thawed and squeezed as dry as possible.
- Butter
- Garlic
- All-purpose flour
- Milk – Whole milk will create a creamier, richer sauce, but you can use a lower fat milk if you prefer.
- Salt and pepper
- Pizza dough – Use homemade pizza dough or your favorite store-bought variety.
- Shredded mozzarella
- Grated parmesan
- Artichoke hearts – Make sure to drain them well.
I recommend using the plain artichoke hearts for this pizza rather than the marinated ones so the flavor of the sauce comes through. Of course, if you love the marinated ones, go for it!
How to make this recipe
Preheat the oven to 425ยฐF. If you are using a pizza stone, place it in the oven so it can preheat as well.
If you aren’t using a pizza stone, line a large sheet pan with parchment paper, or sprinkle semolina (or fine cornmeal) onto a pizza pan.
Place 3 cups of the fresh spinach into a microwave safe bowl and set the rest of the spinach aside. Microwave for 1-2 minutes, until the spinach is just wilted. Wrap the spinach in paper towels and squeeze to remove excess moisture, then chop and set aside. Chop the remaining fresh spinach.
Melt the butter in a saucepan over medium-low. Add the garlic and cook for about 1 minute, just until fragrant. Whisk in the flour and cook for 1 minute, then whisk in the milk.
Increase the heat to medium and continue to whisk until the sauce has thickened. This will take about 5 minutes.
Remove from the heat and stir in 1/4 cup parmesan, along with the wilted spinach. Season to taste with salt and pepper.
Roll out your pizza dough to about 12 inches, or sized to fit your sheet pan.
If using a pizza stone, carefully remove the stone from the oven and place it on hot pads, then transfer the dough to the stone.
If you have a pizza peel, build the pizza on the peel and then slide it onto the hot stone in the oven.
For baking on a sheet pan, parbake the crust for 5-7 minutes before building the pizza.
Spread the sauce evenly onto the crust, leaving about 1 inch all around the edge of the dough.
Top with the chopped fresh spinach, then the mozzarella. Arrange the artichoke hearts evenly on the pizza, then sprinkle with remaining parmesan cheese.
Bake the pizza for 18-20 minutes, until the cheese is melted and the crust is a light golden brown. Sprinkle on crushed red pepper flakes, if you like, for a bit of heat.
More pizza recipes to love
Looking for other great pizza recipes?
Try my popular chicken bacon ranch pizza or pulled pork pizza. Or, whip up a family-favorite cheeseburger pizza.
Want more vegetarian options? Try a unique kale beet pizza, ratatouille pizza, or grilled caprese pizza.
Give this artichoke pizza try the next time pizza night hits!
Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Artichoke Pizza
Ingredients
- 4 cups fresh spinach, divided
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 cup freshly grated parmesan cheese, divided
- 1/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1 pound pizza dough, homemade or store-bought
- 1 1/2 cups shredded mozzarella cheese
- 1 cup canned or jarred plain artichoke hearts, drained and quartered
- Crushed red pepper flakes, for serving, optional
Instructions
- Preheat your oven to 425ยฐF. Place a pizza stone in the oven while it preheats. (see notes)
- Place 3 cups of the spinach in a microwave-safe bowl. Microwave for 1-2 minutes, until the spinach is wilted. Use paper towels to squeeze out any excess moisture, then chop and set aside. Chop the remaining uncooked spinach separately.
- Melt the butter in a medium saucepan set over medium-low heat, then add the garlic and cook for 60 seconds, until fragrant. Stir in the flour and cook for an additional minute, then whisk in the milk and turn the heat up to medium. Continue whisking until the mixture is thickened to a sauce consistency, around 5 minutes, then remove from the heat and stir in 1/4 cup of the parmesan cheese. Stir in the chopped wilted spinach and season with salt and pepper to taste.
- Roll out the pizza dough to approximately 12-13 inches and carefully transfer to the preheated pizza stone. (see notes)
- Brush sauce evenly on top, leaving a 1-inch diameter for the crust.
- Top with the chopped fresh spinach followed by the mozzarella. Top evenly with the artichokes and sprinkle with the remaining parmesan.
- Bake for 18-20 minutes until cheese is melted and the crust is light golden brown. Top with crushed red pepper flakes if desired. Slice and serve.
Notes
- If you donโt have a pizza stone, you can use a large sheet pan with parchment paper on top. If doing this, parbake the rolled out dough for 5-7 minutes before adding the toppings. This will help make sure the bottom of the dough is thoroughly cooked, but it will still be less crispy than when using a hot stone.
- If you have a pizza peel, roll out and build the pizza on that instead, then transfer the pizza to the heated stone before baking. Make sure to dust it with cornmeal to prevent sticking before placing the dough on the peel.
Recommended Products
- Pizza Peel
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
