This Spinach Artichoke Pizza is crispy, cheesy, and loaded with garlicky spinach and artichoke. It’s easy to make and ready to eat in under 30 minutes!
Spinach artichoke pizza has the flavors of your favorite spinach artichoke dip in a garlicky, cheesy pizza on a crispy homemade crust!
I say homemade, but you can also pick up a store-bought dough from the grocery store, and you’ve got an easy dinner that feels a little more special than your average pizza night.
The pizza comes together and is ready to serve in about 25 minutes, using fresh sautéed spinach, chopped briny artichoke hearts, plenty of mozzarella, and a drizzle of olive oil and a sprinkle of minced garlic. There’s nothing complicated about it, so it’s the kind of recipe that uses simple ingredients to get big flavor!
If you love the spinach and artichoke combination, you should also check out my chicken spinach and artichoke skillet and cheesy spinach and artichoke chicken casserole.
Homemade Spinach Artichoke Pizza
Why you’ll love this recipe
- Ready in under 30 minutes. Not just reserved for the weekends!
- Store-bought or homemade dough. Use whatever is easiest for you.
- Meatless. A crowd-pleasing, vegetarian dinner the whole family will love.
- Crispy golden crust. The pizza stone method gives you a perfect base!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Pizza dough: I use this homemade pizza dough recipe whenever I make pizza at home & have time. You can make two and freeze one for later if you’d like. Or, store-bought totally works too.
- Spinach: Fresh spinach will be cooked down before going on the pizza. It wilts easily, so it looks more than it really is!
- Artichoke hearts: Jarred artichoke hearts work great here to give it some tangy, briny balance. Finely chop them so they’re evenly distributed.
- Mozzarella: I always recommend grating your own fresh from a ball of mozzarella. You can also use fresh slices, if preferred.
- You’ll also need: Minced garlic, olive oil, red pepper flakes, and cornmeal to prevent the bottom of the crust from sticking. It also gives it a little texture.
How to make Spinach Artichoke Pizza
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Put your pizza stone in the oven as it preheats to 450°F. It needs time to get fully hot before the pizza goes on it.
- Step Two: Roll out the dough into an 11-12-inch circle on a large piece of parchment paper lightly dusted with cornmeal. Leave the edges of the dough a bit thicker.
- Step Three: Sauté the spinach in a large skillet over medium heat with oil. Stir constantly for a few minutes until completely wilted. Set aside to cool.
- Step Four: Use the tips of your fingers to make indents all over the surface of the dough, brush with remaining olive oil, and sprinkle with minced garlic and half of the shredded mozzarella.
- Step Five: Arrange the spinach and chopped artichoke hearts evenly on top and finish with the rest of the mozzarella and a pinch of red pepper flakes.
- Step Six: Carefully take out the HOT pizza stone and slide the parchment paper with the pizza directly on top. Bake for 10-12 minutes until the cheese is melted and the edges are golden. Let the pizza cool for a few minutes before slicing. Enjoy with a sprinkle of Parmesan if you like!
How to serve it
Enjoy it the way you would any pizza! We love it with a basket of fresh, homemade crazy bread and a side salad. Usually, a chopped veggie salad, but if we have leftover artichokes, sometimes I’ll use them for this Greek pasta salad with artichokes.
- Preheat the pizza stone properly. Don’t skip this or rush it. Put it in the oven before you start prepping anything else.
- No pizza stone? Use a regular baking sheet!
- Squeeze the spinach dry if needed. After sautéing, if the spinach looks watery, give it a gentle press with a paper towel before adding it to the pizza. Excess moisture could prevent a crispy crust. Same with frozen spinach. Once thawed, squeeze out the water.
- Let the dough come to room temperature. Cold pizza dough fights back when you try to roll it. If you’re using refrigerated store-bought dough, pull it out 20 to 30 minutes ahead of time so it’s relaxed and easy to shape.
- Let it rest before slicing. Two or three minutes of resting time helps the cheese set slightly, so your toppings don’t slide off the moment you cut into it.
- Add protein. Make it heartier by adding some grilled chicken or Italian sausage.
- Extra veggies. Add things like sun-dried tomatoes, sliced mushrooms, black olives, or green olives. Any of these will pair well with the spinach and artichoke.
Storage & Reheating
How to store leftovers
Store leftover artichoke spinach pizza in an airtight container in the fridge for up to 3 days.
Freezing Instructions
This pizza doesn’t freeze particularly well due to the fresh spinach and cheese, so it’s best enjoyed within a few days from the fridge.
Reheating Instructions
I love to use my air fryer to heat up leftover pizza. Works beautifully! You can also add slices to a skillet over medium heat, with the lid on, to revive the crispy crust.
Need more fun pizza recipes? Try these:
Click here to view my entire collection of classic and creative pizza recipes.
Spinach Artichoke Pizza
Equipment
Ingredients
- 16 ounces pizza dough store bought or homemade
- 2 Tablespoons olive oil
- 8 ounces spinach
- 3 cloves garlic minced
- 8 ounces mozzarella freshly shredded
- ½ cup artichoke hearts finely chopped
- pinch red pepper flakes
- corn meal
Instructions
- Preheat the oven to 450°F with a pizza stone in it.
- Lay out a large piece of parchment paper and lightly dust with corn meal. Roll the dough into a 11-12" circle, with a slightly high edge than center for the crust.16 ounces pizza dough, corn meal
- While the oven is preheating, heat a large skillet over medium high high. Add a tablespoon of olive oil and the spinach. Sauté until completely wilted, 3-5 minutes, stirring constantly. Remove the pan from the heat and set aside.1 Tablespoons olive oil, 8 ounces spinach
- Make indents with your fingers all over the dough and use a pastry brush to brush the remaining olive oil evenly over the dough. Sprinkle the minced garlic and half the cheese over the top.1 Tablespoons olive oil, 3 cloves garlic, 4 ounces mozzarella
- Add the cooked spinach and artichoke hearts then top with the remaining cheese. Sprinkle on the red pepper flakes.4 ounces mozzarella, pinch red pepper flakes, ½ cup artichoke hearts
- Remove the pizza stone from the oven and carefully transfer the parchment paper with the pizza on it to the pizza stone.
- Bake for 10-12 minutes, or until the cheese is completely melted and starting to golden.
- Let cool slightly before slicing, serving, and enjoying with a sprinkle of parmesan.
Notes
- If you don’t have a pizza stone, a preheated baking sheet will also work.
- Store bought or homemade pizza dough can be used.
- Jarred artichoke hearts were used – approximately 6 ounces.
- Use freshly shredded mozzarella. Pre-shredded has anti-caking agents that mess with the melt. I know, persnickety.
- Red pepper flakes are technically optional but I find them mandatory.
- Want it more “dip” forward? Dollop a few spoonfuls of ricotta on top before baking.
- Store leftovers in an airtight container in the fridge for 2-3 days for best results.
- Reheat in a 400°F oven or air fryer for 4-5 minutes (skip the microwave or you’ll lose the crispy crust).
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published April 30, 2013
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
This recipe looks fabulous. I love to make pizza but sometimes I find myself making the same combinations. This is a great way to get your veggies and pack in the flavor! Krista @ A Handful of Everything