Jan 12, 2017

Spinach Artichoke Pizza

Prep Time: 10 mins
Cook Time: 20 mins
This particular pizza is everyone’s favorite dip reincarnated in pizza form. The white pizza is topped with garlic, olive oil, a heap of mozzarella and Parmesan cheese, marinated artichoke hearts and spinach.

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This particular pizza is everyone’s favorite dip reincarnated in pizza form. The white pizza is topped with garlic, olive oil, a heap of mozzarella and Parmesan cheese, marinated artichoke hearts and spinach. This recipe is inspired by New York’s Artichoke Basille’s Pizza.

Spinach Artichoke Pizza

Key Ingredients in This Recipe

  • Dough – Pizza is the perfect cure for a hectic tornado of a week. It’s fast and homemade dough is easy to make using my recipe here. If you want a shortcut, then instead of making homemade dough you can find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells their dough, it’s a great way to support local!
  • Spinach – I use cooked baby spinach in this recipe. I recommend getting frozen spinach and thawing it. Once it’s thawed be sure to wring out any remaining water from the spinach so it doesn’t water down the pizza. To cook fresh baby spinach, bring a pot of water to a boil. Add the fresh spinach and cook until wilted then remove to a colander and drain.
  • Mozzarella – Rather than using fresh mozzarella I use part-skim shredded mozzarella in this recipe which melts evenly over the pizza. I alternate the ingredients to create layers of the toppings.
  • Parmesan – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese.

How to Make Spinach Artichoke Pizza

  1. Prepare pizza stone. Preheat oven to 500ºF. If you have a pizza stone then put it on the middle shelf and let it heat up with the oven or on the grill.
  2. Roll out dough. Divide the pizza dough in half. On a lightly floured surface roll out one of the halves of dough into about a 10-inch circle. The dough should be fairly thin. Place the dough on piece of parchment paper on top of the pizza peel. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
  3. Par bake the crust. Rub the olive oil and garlic over the pizza dough including the edges. Bake for 5 minutes then remove from the oven and alternate layering half of the mozzarella cheese, artichokes and spinach evenly over the pizza. Leave about 1” around the edge of the pizza for the crust.
  4. Bake and serve. Top with the Parmesan cheese then continue to bake until the cheese is bubbling and the crust is golden brown, about an additional 6 minutes. Top with salt, pepper and half of the red pepper then cut into equal slices and serve immediately. Repeat with the remaining pizza dough.

Tips and Tricks for Pizza

  • A pizza stone is a great investment as you end up with delicious, crispy, evenly cooked pizza.
  • Heat the oven with the pizza stone inside the oven or grill so that it is thoroughly heated when you start cooking the pizza.
  • Putting the dough on the parchment paper after rolling it out allows the dough to stick to it and then you can easily slide it onto the pizza stone from the pizza peel.
  • Another option is to use cornmeal but this is a much messier method. Once the pizza is cooked it slides right off the parchment paper and is nice and crispy.
  • If you do not have a pizza stone, cook your pizza on a lightly greased baking sheet.
  • I like to move my pizza to a cooling rack after it comes out so the bottom remains extra crispy.
Why should I par-bake the pizza dough?

This method is great when cooking pizza, using lower heat methods like an oven. It’s not going to get as hot as a grill or pizza oven so partly baking the crust before adding the toppings makes for a crisp base crust. This way it doesn’t get soggy – you want some structural integrity with each slice.

What’s the best way to reheat pizza?

With thin crust pizza like this, the bottom crust is important. I like to reheat my pizza first in a cast iron pan or skillet over medium-low heat until the crust is crisp then broil in the oven on high until the cheese is bubbling and hot. 

Can I make this pizza in the oven?

Yes! Preheat oven to 500ºF. If you have a pizza stone then put it on the middle shelf and let it heat up with the oven. Par-bake the crust then continue to bake until the cheese is bubbling and the crust is golden brown, about an additional 6 minutes

Spinach Artichoke Pizza

Print Pin
Prep Time 10 mins
Cook Time 20 mins
Serves 2 (10-inch) pizzas.

Equipment:

  • Pizza Stone (optional)
  • Pizza Peel (optional)

Ingredients:

  • 1 pound homemade or store-bought pizza dough, at room temperature
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 cups shredded mozzarella cheese
  • 1 (6-ounce) jar quartered marinated artichokes, drained and roughly chopped
  • 1 cup cooked baby spinach
  • ½ cup grated Parmesan cheese
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ¼ teaspoon crushed red pepper

Instructions:

  • Preheat oven to 500ºF. If you have a pizza stone then put it on the middle shelf and let it heat up with the oven.
  • Divide the pizza dough in half. On a lightly floured surface roll out one of the halves of dough into about a 10-inch circle. The dough should be fairly thin. Place the dough on piece of parchment paper on top of the pizza peel. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
  • Rub the olive oil and garlic over the pizza dough including the edges. Bake for 5 minutes then remove from the oven and alternate layering half of the mozzarella cheese, artichokes and spinach evenly over the pizza. Leave about 1” around the edge of the pizza for the crust.
  • Top with the Parmesan cheese then continue to bake until the cheese is bubbling and the crust is golden brown, about an additional 6 minutes. Top with salt, pepper and half of the red pepper then cut into equal slices and serve immediately. Repeat with the remaining pizza dough.

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