Spinach and Artichoke Pizza

A rich and creamy vegetarian pizza topped with sautéed spinach, tender artichoke hearts, and melty cheese—all built on a buttery white sauce or garlic-herb base for indulgent flavor.

Why You’ll Love This Recipe

• Creamy and veggie-packed with a luscious white sauce and loads of spinach and artichokes
• Quick and easy using store-bought crust and spreadable cheese
• Customizable with your favorite toppings or crust style

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pizza dough (store-bought or homemade)
• 2–3 tbsp garlic-herb spreadable cheese or white béchamel
• 1–2 cups fresh baby spinach, wilted
• 1 (8 oz) jar or can artichoke hearts (drained and chopped)
• 1 cup shredded mozzarella (plus extra for stuffed crust or topping)
• ¼ cup grated Parmesan (or Pecorino, optional)
• Optional: sun-dried tomatoes, red pepper flakes, fresh basil

directions

1. Preheat oven to 450 °F (or up to 500 °F for stone-baked or stuffed crust).
2. Roll out or place crust on a baking sheet or pizza stone.
3. Spread garlic-herb cheese or béchamel evenly over crust.
4. Add wilted spinach and chopped artichokes evenly over the sauce.
5. Top with mozzarella and Parmesan, and optional toppings like sun-dried tomatoes or red pepper flakes.
6. Bake for 8–15 minutes until crust is golden and cheese is bubbly.

Servings and timing

• Yield: Serves 4–8 people
• Prep Time: 15–20 minutes
• Cook Time: 8–15 minutes
• Total Time: Approx. 30–40 minutes

Variations

• Cheesy stuffed crust: Fold mozzarella into the crust edge before baking
• White sauce base: Use spinach-Parmesan béchamel instead of spreadable cheese
• Sheet-pan version: Use a square crust and bake on a sheet tray
• Deep-dish skillet pizza: Bake in a cast-iron skillet for a thicker crust
• Vegan-friendly: Swap in vegan cheese or cashew cream

storage/reheating

• Refrigerator: Store leftovers up to 3–5 days in an airtight container
• Freezer: Freeze whole or sliced, tightly wrapped, for up to 3 months
• Reheating:
  • Oven at 350–375 °F for 10–15 minutes
  • Skillet method with a splash of water, covered, for 5–8 minutes
  • Avoid microwaving to maintain crust texture

FAQs

What type of crust works best?

You can use thin, deep-dish, homemade, or store-bought crusts—whatever you prefer.

Can I make this vegan or gluten-free?

Yes, use vegan cheese and gluten-free dough or crust as needed.

Is sautéing the spinach necessary?

Yes, it helps remove excess moisture and prevents a soggy crust.

Can I use frozen spinach?

Yes, just thaw, drain well, and pat dry before adding.

What cheeses work best?

Mozzarella and Parmesan are classic, but you can also use fontina or feta for added flavor.

How do I keep the pizza from getting soggy?

Drain your spinach and artichokes thoroughly, and use a thicker base sauce.

Can I add other toppings?

Definitely—try mushrooms, olives, roasted red peppers, or grilled chicken.

What’s the best way to reheat leftovers?

Use the oven or a skillet; avoid microwaving for best results.

Can I prepare this ahead of time?

Yes, assemble and refrigerate before baking, or freeze the unbaked pizza.

Should I broil the pizza at the end?

Broiling for 2–4 minutes adds a golden, bubbly finish to the cheese.

Conclusion

Spinach and Artichoke Pizza is a creamy, comforting twist on classic pizza that blends rich cheeses with flavorful veggies. Perfect for busy weeknights or a fun family meal, this pizza is easy to make, adaptable to dietary needs, and delicious hot or reheated. Whether you go simple or gourmet, it’s sure to be a crowd-pleaser.

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