Spinach Artichoke Pizza
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This spinach artichoke pizza turns everyone’s favorite creamy dip into a golden, bubbling white pizza topped with garlicky olive oil, mozzarella, Parmesan, marinated artichoke hearts, and tender spinach for a rich yet fresh flavor experience. The combination of ooey‑gooey cheese, savory artichokes, and vibrant greens makes this pizza perfect for weeknight dinners, game nights, or anytime you crave a delicious vegetarian meal that’s way more exciting than takeout. If you love this spinach artichoke pizza, make sure to try the creamy spinach artichoke dip or my grilled artichokes next.
Why You’ll Love This Recipe
- Dip‑inspired comfort – All the indulgent flavor of spinach artichoke dip turned into a shareable pizza.
- Fresh and satisfying – Spinach and artichokes add vibrant, earthy balance to rich, melty cheese.
- Simple yet impressive – Easy to make but looks and tastes like something from a pizzeria.
Key Ingredients in This Recipe
- Dough – My homemade pizza dough recipe gives you a thin, crispy crust for this pizza. Your favorite pizza dough recipe or store-bought dough can easily be used in this recipe. Just be sure to let the dough rise before using in the pizza recipe.
- 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.
- Artichoke – I use quartered and marinated jarred artichokes for this pizza recipe. I chop the artichokes into smaller pieces so they are more evenly distributed.
- 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.
- Red pepper flakes – I finish the pizza with a sprinkle of red pepper flakes for a subtle spice.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Par‑baking the dough with the garlic‑olive oil base before adding toppings helps ensure a crisp crust and prevents the pizza from becoming soggy in the center.
Swaps and Substitutions
- Crust: Use pre‑made pizza dough, naan, or gluten‑free pizza crust for a different base.
- Spinach: Swap cooked fresh spinach for thawed and squeezed frozen spinach.
- Cheese: Substitute part‑skim mozzarella with fontina or provolone for extra meltiness.
- Artichokes: Use quartered canned artichoke hearts or switch to marinated artichokes for more flavor.
- Heat: Add crushed red pepper flakes if you want a bit of spice.
Special Equipment
These are my must-have tools for making the best pizza at home. For optimal results in an oven, I recommend using the following:
- Pizza stone – To cook pizza evenly in the oven heat the pizza stone with the oven.
- Pizza peel – This makes it easy to transfer the pizza to and from the oven
- Wire cooling rack – This keeps the underside of the pizza as crispy as possible.
- Metal tray – Cut and serve pizza on a metal tray.
How to Make Spinach Artichoke Pizza (Step-by-Step)
Rub the olive oil and garlic over the pizza dough including the edges. Bake for 5 minutes then remove from the oven.
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.
How to Make Spinach Artichoke Pizza in a Pizza Oven
To make your spinach artichoke pizza in a pizza oven, you don’t need to par bake the pizza crust. The pizza oven gets hotter than an indoor oven so you don’t need the additional cooking time before assembling the pizza. Sprinkle a pizza peel with semolina flour or cornmeal and simply build the pizza on the dough and slide into the pizza oven using a pizza peel. Cook according to your oven instructions, about 6 to 8 minutes.
How to Serve Spinach Artichoke Pizza
- Family dinner: Slice and serve hot from the oven with extra Parmesan.
- With a side: Pair with a crisp green salad dressed with lemon vinaigrette.
- For guests: Serve alongside roasted olives or marinated vegetables for an easy appetizer spread.
How to Store Spinach Artichoke Pizza
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven or toaster oven to keep the crust crisp.
- Freezing: Cool completely before freezing portions for up to 2 months.
FAQ – Frequently Asked Questions
Yes. Use a gluten‑free pizza crust and ensure any pre‑made dough or crust is certified gluten‑free to keep this pizza safe while still tasty.
Yes. This pizza uses vegetarian ingredients by default and can easily stay meat‑free.
Absolutely. Just cook and drain fresh spinach before adding it to prevent excess moisture.
Mozzarella and Parmesan are classic choices for melt and flavor, but you can also experiment with provolone or fontina for richer texture.
Other Recipes to Try
If you enjoy this spinach artichoke pizza recipe, I recommend checking out these other warm weather recipes:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).”
Spinach Artichoke Pizza
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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:
- If you have a pizza stone then put it on the middle shelf and let it heat up with the oven. Preheat oven to 500ºF (260ºC).
- 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.
Notes:
Nutrition:
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