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A slice of pizza with artichokes, spinach, and cheese on a plate. The rest of the pizza is on a white cutting board. Nearby are a pizza cutter, garlic bulb, and small bowl of red pepper flakes.
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Artichoke Pizza

Inspired by the classic dip, this spinach artichoke pizza is full of flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4

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 425°F. 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 don’t 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.
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