Spinach Artichoke Pizza

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.

Course pizza

Cuisine American

Prep Time 10

Cook Time 20

Servings (10-inch) pizzas.

Calories 1137kcal

Author Kylie Mazon-Chambers

Equipment

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

US Customary - Metric

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

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.

Nutrition