Spinach Artichoke Pizza Recipe
Pizza night just got an upgrade with this Spinach Artichoke Pizza. Creamy, cheesy, and so good, it’s the best way to switch things up without leaving home.
Servings: 10 slices
Calories: 256kcal
Ingredients
For the Dough
- 1 ball pizza dough try our Life Made Simple homemade pizza dough recipe
- 1 tablespoon olive oil
For the Sauce
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- pinch red pepper flakes crushed
- 1 tbsp all-purpose flour
- 1/2 cup whole milk
- 1/4 cup half and half
- 1/4 teaspoon kosher sea salt
- 1/4 tsp ground black pepper
- pinch paprika
- 1 oz original cream cheese
- 2 tbsp grated parmesan cheese
For the Toppings
- 8 oz grated mozzarella cheese
- 1 cup grilled chicken seasoned, optional
- 1 bunch spinach coarsely chopped and wilted*
- 1 (6 oz) jar marinated artichokes drained and coarsely chopped
- 1/4 cup parmesan cheese shaved
- 1 tbsp parmesan cheese grated
Instructions
- Set aside and make dough according to the recipe's directions (or use store-bought dough).
- Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).
- In a medium saucepan set over medium-low heat, add butter. When the butter has melted, add the garlic and red pepper flakes, and cook, stirring frequently for about 1 minute. Whisk in flour and cook for about 1 minute.
- Gradually whisk in milk, half and half, salt, pepper, and paprika. As the sauce thickens, turn the heat up to medium and cook for 2–3 minutes. Whisk in the cream cheese and parmesan until melted, about 1–2 minutes. Remove from heat and allow to cool.
- On a lightly floured surface, roll out the pizza dough into a 14-inch circle. Transfer to a parchment-lined pizza pan. Fold over the extra inch of dough to form the crust, pressing to seal. Brush with olive oil. Dock the center of the pizza with a fork to prevent large bubbles from forming. Place in the oven and bake for 5–7 minutes, remove and set aside.
- Spread the warm sauce over the top, then half of the mozzarella cheese. Add the chicken, spinach, and artichoke, then top with the remaining mozzarella.
- Place in the oven and bake for 7–10 minutes or until the crust is golden brown and the cheese is melted. Remove from the oven and allow to cool for 5 minutes, then sprinkle with shaved parmesan and grated parmesan. Allow to cool for 2–3 additional minutes, then cut and serve.
Notes
*I wilted my spinach in a saucepan with sautéed onions in olive oil. The chopped onions were a last-minute addition since I had extras on hand, but they’re completely optional.
-For even more flavor, brush the crust with olive oil right after it comes out of the oven and sprinkle it with a bit of garlic salt.
STORE any leftover Spinach Artichoke Pizza in an airtight container in the refrigerator for up to 3 days. For longer storage, FREEZE individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 2 months.
REHEAT the pizza in the oven at 175°C (350°F) until warmed through and the crust is crisp. Avoid reheating in the microwave, as this may make the crust soggy.
Nutrition
Serving: 10serving | Calories: 256kcal | Carbohydrates: 22g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 612mg | Potassium: 271mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3452IU | Vitamin C: 10mg | Calcium: 228mg | Iron: 2mg
