spinach artichoke pizza
There’s something magical about that moment when you pull a freshly baked spinach artichoke pizza out of the oven—the edges crisp, the cheese bubbling, and the aroma of garlic and herbs wafting through the kitchen. I remember the first time I made this recipe; my kids circled the kitchen like little satellites, noses twitching, until I finally handed out slices. Spoiler alert: it vanished in minutes. This spinach artichoke pizza isn’t your classic pepperoni or margherita—it’s a creamy, savory twist on a homemade pie that’s as comforting as your favorite dip but way more fun to eat. If you love that creamy spinach artichoke dip served at parties but want something that doubles as dinner (or a really indulgent snack), then you’re about to make a new family favorite.
What is Spinach Artichoke Pizza?
Think of spinach artichoke pizza as the lovechild of your favorite hot appetizer and an easy-to-make pizza. It’s essentially a thin pizza crust, layered with a creamy, garlicky spinach and artichoke filling, topped with melted cheese that bakes into golden perfection. The name comes straight from that iconic dip many of us crave at gatherings—spinach artichoke dip—except here, instead of scooping it with bread or chips, it’s spread over a pizza base, giving you a fun, handheld way to enjoy all that goodness. It’s approachable and versatile—whether you make your crust from scratch or cheat with store-bought dough, it’s a breeze that turns out impressive every single time.
Why you’ll love this recipe?
What I love most about this spinach artichoke pizza is how rich and satisfying it tastes without being intimidating to make. The creamy spinach-artichoke layer is tangy and cheesy, with just enough garlic and herbs to keep you wanting more. Plus, it’s shockingly easy—even on busy weeknights when you don’t have time to fuss. You can whip this up with just a handful of ingredients (hello, canned artichokes and frozen spinach, my trusty pals) that won’t break the bank. And the flexible nature of the recipe means you can swap cheeses or add extra toppings like red pepper flakes or even a drizzle of balsamic glaze to customize it. While classic pizza recipes are forever favorites, this one’s a refreshing change that’s become our go-to when everyone wants something a little special but still comforting. Oh, and my kids? They actually ask for this over plain cheese pizza now, which tells you it’s a winner in my book!
How do you make Spinach Artichoke Pizza?
Quick Overview
Making spinach artichoke pizza is straightforward—start with a crisp crust, then toss together a luscious, creamy spinach artichoke mix, spread it over, top with cheese, and bake. The magic happens in the swirl of flavors and textures: the crispy crust, the warm creaminess, and the melty cheese all come together in every bite. I love this method because it’s flexible—you can make dough from scratch, use ready-made crusts, or even experiment with gluten-free options. Trust me, it’s a recipe that’ll have you feeling like a pizza pro with minimal effort.
Ingredients
For the main battery (crust):
- 2 ¼ tsp active dry yeast (for that perfect rise)
- 1 ½ cups warm water (110°F is ideal to activate yeast without killing it)
- 3 ½ cups all-purpose flour (I’ve tinkered with bread flour too—adds chew)
- 2 tbsp olive oil (extra virgin for more flavor)
- 1 tsp salt
- 1 tsp sugar (helps yeast do its thing)
For the Filling:
- 1 cup frozen spinach, thawed and squeezed dry (getting rid of moisture is key)
- 1 cup marinated artichoke hearts, roughly chopped (drain well to avoid soggy crust)
- 4 oz cream cheese, softened (the creamy base that holds it all together)
- ½ cup sour cream or Greek yogurt (adds tang and lightness)
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced (or more if you’re a garlic lover like me!)
- Salt and pepper to taste
For the Topping:
- 1 ½ cups shredded mozzarella cheese (go for the real stuff for melt and stretch)
- Optional red pepper flakes or fresh herbs (like basil or oregano) for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Pop your oven to 475°F and let it run for at least 30 minutes with your pizza stone or baking sheet inside. This step makes a huge difference—it ensures your crust gets crispy instead of soggy when you bake. Meanwhile, grease your pan lightly or line with parchment paper if you’re using a baking sheet. This recipe is all about that crisp, golden crust, so don’t skip preheating!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, salt, sugar, and then sprinkle the yeast over warm water and let it bloom for about 5 minutes—bubbles mean it’s alive and ready. Combine the flour mixture with the yeast-water combo and olive oil. The texture should be slightly sticky but springy—think soft but manageable dough.
Step 3: Mix Wet Ingredients
In a separate bowl, mix softened cream cheese, sour cream, and Parmesan until smooth. Add in the minced garlic, spinach, and chopped artichokes. The key here is getting rid of excess water from the veggies; otherwise, your pizza turns into a swampy mess. Season with salt and pepper but remember you can always add later!
Step 4: Combine
Knead the dough for about 5-7 minutes on a floured surface, then transfer to a greased bowl, cover, and let rise for 1-1.5 hours until doubled. Patience here pays off! Meanwhile, try not to overwork the dough—too much mixing and you’ll make it tough.
Step 5: Prepare Filling
While dough rises, give your spinach-artichoke-cream cheese mixture one more good stir to make sure everything’s evenly combined. Trust me, this filling is the star of the show—make sure it’s perfectly creamy and garlicky.
Step 6: Layer & Swirl
Once dough is ready, roll it out on a floured surface into a 12-inch circle. I like a thinner crust, but you can go thicker for extra chew. Spread the spinach-artichoke filling evenly but gently over the crust—you want a nice thick layer but not so thick it drips off. Sprinkle mozzarella evenly on top, and if you’re feeling fancy, add a few twists of cracked pepper or a pinch of red pepper flakes now.
Step 7: Bake
Transfer the prepared pizza to your hot stone or baking sheet and bake for 12-15 minutes. The key signs it’s ready? The crust edges are golden and firm, cheese is bubbling and lightly browned. If the cheese browns too fast, tent with foil to avoid burning.
Step 8: Cool & Glaze
Let the pizza cool for 5 minutes before slicing (I know it’s hard, but this step helps everything set). For an optional touch, drizzle a little garlic olive oil or sprinkle fresh herbs on top to brighten up the look and flavor.
Step 9: Slice & Serve
Use a sharp pizza cutter or serrated knife to cut into wedges. I like to serve it while it’s still warm so the cheese stretches with every bite. Pair with a fresh green salad or your favorite chilled drink for a satisfying meal that always leaves me smiling.
What to Serve It With
For Breakfast: Pair this spinach artichoke pizza with a strong cup of espresso and a side of fresh fruit. The creamy richness feels extra special in the morning—plus, it’s a surprising change from the usual scrambled eggs.
For Brunch: Serve alongside a crisp sparkling mimosa and a lightly dressed arugula salad with lemon vinaigrette. The acidity cuts through the creaminess beautifully and makes the whole experience feel brunch-fancy without the fuss.
As Dessert: While pizza isn’t dessert, I’m all about balance. Try finishing off your meal with a sweet gelato or fresh berries tossed with a drizzle of honey to keep things fresh and light.
For Cozy Snacks: This pizza shines with a chilled glass of white wine or a hearty IPA, perfect for casual nights in or sharing with friends around the TV. My family’s favorite way to enjoy it is just warm and sloppy, folded over like a giant cheesy quesadilla.
In our home, this pizza often pops up on game nights or hatched as a surprise after a busy week. It’s gotten so popular that even my picky eater nephew requests it now, which is a big win in my book!
Top Tips for Perfecting Your Spinach Artichoke Pizza
Spinach Prep: Frozen spinach saves tons of time but squeeze it dry—like, really dry. I use a clean kitchen towel to wring out as much moisture as possible. Fresh spinach works but cook it down first to reduce water content.
Mixing Advice: Don’t overmix the dough or the filling, especially once wet and dry are combined. Overworking dough makes it tough, and the dip mixture can become watery if you stir it too aggressively. Aim for gentle folding motions.
Swirl Customization: For that wow factor, try swirling the spinach-artichoke mixture with a bit of pesto or sun-dried tomato paste before spreading. It adds a nice pop of color and an extra layer of flavor that makes the pizza look as good as it tastes.
Ingredient Swaps: I’ve tested this with Greek yogurt instead of sour cream, and it actually lightened the filling nicely. For a dairy-free version, use cashew cream or vegan cream cheese—you’ll miss the tang a bit but it’s still delicious. Mozzarella can be swapped for fontina or provolone for a smokier bite.
Baking Tips: Keep your oven hot and use a pizza stone if you can. If your crust bubbles too much while baking, poke a few holes with a fork before adding toppings. If your oven runs hot, reduce time slightly and watch carefully for browning.
Glaze Variations: A sprinkle of lemon zest or a squeeze of fresh lemon juice on top after baking brightens the richness wonderfully. Or try a dash of chili oil if you like a hint of heat. Avoid syrupy glazes; you want fresh, vibrant flavors here.
I once learned the hard way to dry spinach thoroughly after a soggy batch tested my patience. Now, I don’t skip that step. Also, don’t be shy with garlic—it’s the backbone of the flavor and worth every peel.
Storing and Reheating Tips
Room Temperature: Leftover pizza can safely sit out covered for up to 2 hours. I like to cover with a clean towel to keep dust off and retain a little warmth without making it soggy.
Refrigerator Storage: Store slices in an airtight container or wrapped tightly in foil for up to 3 days. To reheat, pop them in a preheated 375°F oven for about 7-10 minutes for that fresh-crisp warmth.
Freezer Instructions: Wrap individual slices tightly in plastic wrap then foil and freeze. They keep well for up to 2 months. Thaw overnight in the fridge then reheat in the oven—microwave can make the crust chewy or rubbery, so oven is best for texture.
Glaze Timing Advice: If adding fresh herbs or lemon zest glaze, wait until after reheating to preserve brightness and freshness. For oil drizzles, add fresh each time you serve for the best flavor.
Frequently Asked Questions
Final Thoughts
This spinach artichoke pizza genuinely feels like a special treat disguised as a simple meal, and that’s why it keeps showing up in my kitchen. It’s comforting, creamy, and has enough personality to stand apart from the usual pizza lineup—perfect when you want to impress without stress. It’s become a kind of hug in pizza form for my family, and I’m pretty sure it will be for you too. If you find yourself loving this, I’d encourage you to try other creative pies like mushroom truffle or roasted veggie versions—we all deserve a little pizza adventure now and then. Can’t wait to hear what toppings you add or how you make this recipe your own. Happy baking, and here’s to many delicious slices ahead!
Easy Spinach Artichoke Pizza Delight
Ingredients
Main Ingredients
- 1 cup warm water about 110 degrees Fahrenheit
- 0.25 oz instant yeast
- 2 tablespoons olive oil
- 2.5 cups all-purpose flour
- 1 teaspoon garlic powder
- 4 oz whipped cream cheese
- 14 oz quartered artichokes canned
- 1 teaspoon olive oil
- 9 oz baby spinach fresh
- to taste salt and freshly ground pepper
- 2 cloves garlic minced
- 0.5 cup shredded parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
Preparation Steps
- Preheat oven to 375°F.
- Warm the water and pour it into a large bowl; whisk in the yeast until completely dissolved.
- Add olive oil and all-purpose flour to the bowl.
- Stir the mixture with a wooden spoon until it forms a dough ball; use your hands if needed.
- Cover the dough with a kitchen towel and set in a warm place for 15 minutes.
- Line a baking sheet or pizza pan with foil and spray with cooking spray.
- Transfer dough to a lightly floured surface and knead for 3 minutes.
- Spread dough onto the prepared pan, stretching it to about 1-inch thickness.
- Bake the crust for 10 minutes, then remove and let cool for 5 minutes.
- Spread whipped cream cheese evenly on top of the pizza crust.
- Layer the quartered artichokes over the cream cheese.
- Heat olive oil in a frying pan and add baby spinach.
- Season with salt and pepper and cook until spinach is just wilted.
- Mix in minced garlic and remove from heat.
- Spread the spinach mixture evenly on top of the artichokes.
- Top with shredded parmesan and mozzarella cheeses.
- Bake in oven for 15 to 20 minutes, or until crust is browned and cheese is melted.
- Serve the pizza warm and enjoy!
