What ingredients do I need to make spinach artichoke pizza at home?

To make spinach artichoke pizza, you'll need a pizza dough base, fresh or frozen spinach, canned or jarred artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, garlic, olive oil, salt, and pepper. Some recipes also include sour cream or mayonnaise to mimic the classic spinach artichoke dip flavor. The spinach should be well-drained and chopped, while the artichokes need to be diced or roughly chopped. These ingredients combine to create a creamy, savory topping that mirrors the popular appetizer.

How do I prevent my spinach artichoke pizza from becoming soggy?

To avoid sogginess, make sure to squeeze out excess moisture from the spinach before adding it to the pizza. Drain any liquid from the artichoke hearts thoroughly as well. Par-bake the pizza crust for 5-7 minutes before adding toppings to help it crisp up. Using cheeses with lower moisture content, like part-skim mozzarella and grated Parmesan, also helps. Spreading a thin layer of olive oil or garlic-infused oil on the crust before toppings can create a moisture barrier.

Can spinach artichoke pizza be made gluten-free or vegan?

Yes. For a gluten-free version, use a gluten-free pizza crust available at most grocery stores or a homemade cauliflower crust. For vegan options, substitute cream cheese and cheeses with plant-based alternatives like cashew cream, vegan mozzarella, and vegan Parmesan. Ensure the pizza crust is vegan-friendly and use olive oil for the creamy base. These swaps maintain the creamy texture and rich flavors while accommodating dietary restrictions.

What is the best way to reheat leftover spinach artichoke pizza?

The best way to reheat spinach artichoke pizza is to use an oven or toaster oven at 375°F (190°C) for about 8-10 minutes. This method preserves the crust’s crispiness and warms the creamy toppings evenly. Avoid microwaving, as it can make the crust soggy and the cheese rubbery. Place the pizza on a baking sheet or directly on the oven rack for even heat circulation.

How does spinach artichoke pizza compare nutritionally to traditional pizzas?

Spinach artichoke pizza tends to be higher in vitamins A, C, and K due to the spinach and artichoke content, which offer antioxidants and fiber. However, it can also be higher in fat and calories if made with rich cheeses and cream cheese. Using part-skim cheeses and controlling portion sizes can keep it balanced. Compared to meat-heavy pizzas, spinach artichoke pizza provides more plant-based nutrients but may still be rich, so moderate consumption is recommended.

Spinach Artichoke Pizza Recipe With Creamy Cheese And Crispy Crust

Name: Spinach Artichoke Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: – 16 oz Pizza Dough; – 8 oz Fresh Spinach divided; – 2 tablespoons Butter; – 2 tablespoons All-Purpose Flour; – 3/4 cup Milk; – 1/4 teaspoon Onion Powder; – Salt to taste; – Black Pepper to taste freshly ground; – 1 clove Garlic minced; – 2 tablespoons Extra Virgin Olive Oil divided; – 4 oz Provolone Cheese about 1 cup chopped deli slices; – 2 oz Low-Moisture Mozzarella Cheese 1/2 cup; – 2 oz Finely Shredded Parmesan Cheese about 1/2 cup; – 6 to 8 Canned Artichoke Hearts drained well and quartered water-packed not marinated; – Red Pepper Flakes for serving optional

Ingredients

– 16 oz Pizza Dough

– 8 oz Fresh Spinach divided

– 2 tablespoons Butter

– 2 tablespoons All-Purpose Flour

– 3/4 cup Milk

– 1/4 teaspoon Onion Powder

– Salt to taste

– Black Pepper to taste freshly ground

– 1 clove Garlic minced

– 2 tablespoons Extra Virgin Olive Oil divided

– 4 oz Provolone Cheese about 1 cup chopped deli slices

– 2 oz Low-Moisture Mozzarella Cheese 1/2 cup

– 2 oz Finely Shredded Parmesan Cheese about 1/2 cup

– 6 to 8 Canned Artichoke Hearts drained well and quartered water-packed not marinated

– Red Pepper Flakes for serving optional

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Instructions

1-First, start by preheating your oven to 450°F and placing a pizza stone inside to heat for 20 minutes. This step ensures a crispy crust that everyone will love.

2-Next, stretch and shape your 16 oz of pizza dough on parchment paper into a 13-inch round, brush it with 1 tablespoon of olive oil, and season lightly with salt and pepper. Let it rest while you move on.

3-Then, heat the remaining 1 tablespoon of olive oil in a saucepan over medium-high heat and sauté about three-quarters of your 8 oz fresh spinach until it’s wilted. Press out the excess liquid, chop it finely, and set it aside. This keeps the pizza from getting soggy it’s a game-changer! Now, for the béchamel sauce, melt 2 tablespoons of butter in a small saucepan, whisk in 2 tablespoons of flour and 1/4 teaspoon of onion powder, and cook for 2 minutes.

4-Slowly whisk in 3/4 cup of milk, bring it to a simmer until it thickens, and season with salt and pepper to taste. Stir in your minced garlic and the sautéed spinach for that creamy base. Finely chop the rest of the fresh spinach and get ready to assemble.

5-Spread the sauce evenly over the dough, leaving the rim bare, then add the chopped spinach, followed by 4 oz of provolone, 2 oz of mozzarella, 2 oz of Parmesan, and your 6 to 8 quartered artichoke hearts. Slide it onto the hot pizza stone and bake for 10 to 13 minutes until golden. Slice and serve warm, maybe with a sprinkle of red pepper flakes for extra zing.

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Notes

🌟 Use water-packed canned artichokes instead of marinated ones for the best flavor balance.
🧾 Press out as much liquid as possible from sautéed spinach to avoid soggy crust.
🧀 Chop fresh provolone slices before adding to create even melting and coverage.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice (1/5 of pizza)
Calories: 531
Sugar: 7g
Sodium: 1244mg
Fat: 25g
Saturated Fat: 12g
Carbohydrates: 54g
Fiber: 4g
Protein: 15g
Cholesterol: 47mg