Spinach Artichoke Pizza

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This easy spinach artichoke pizza takes everything you love about spinach artichoke dip and turns it into dinner. Sautéed spinach, chopped artichoke hearts, garlic, and fresh mozzarella on a crispy crust (store-bought dough can do the heavy lifting). Ready in about 25 minutes start to finish. The kind of pizza night that doesn't require a delivery driver.

Prep Time 15

Cook Time 12

Total Time 27

Servings slices

Author Melissa Williams

Equipment

Pizza Stone

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