This pizza was born from my deep love of spinach artichoke dip — the kind you devour at a party and then immediately regret not making a second batch of.
But instead of just scooping it with chips or bread, I thought… why not put that flavor on a pizza crust and let it do what it was clearly meant to do?
Spoiler: it totally works
The base of this pizza is simple but satisfying. Fresh chopped spinach gets sautéed until silky. Mozzarella melts into bubbly, golden goodness. Parmesan adds sharp, salty depth. And then come the artichoke hearts — soft, tangy, and tucked between the cheese like little bites of gold.
For an extra creamy foundation, you can swirl in a bit of cream cheese. But honestly, it holds up just as well without. Either way, what you get is a pizza that tastes like comfort but eats like a total upgrade.
Ingredients You’ll Need
Here’s what goes into this deliciousness. Everything’s easy to find, and if you’ve made spinach dip before, this will feel familiar — in a very good way.
- 1 ball of pizza dough, room temperature
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup artichoke hearts, chopped (canned or jarred, drained well)
- 2 tablespoons cream cheese (optional but dreamy)
- Salt and black pepper, to taste
- A pinch of red pepper flakes (optional, for a little heat)
- 1/2 teaspoon lemon zest (brightens everything at the end
Prepping the Dough and Heating Things Up
Start by getting your dough to room temperature. This gives you a soft, stretchy canvas that doesn’t fight you as you shape it. While that’s happening, crank your oven up to 475°F. If you’ve got a pizza stone, let it heat up inside — your crust will thank you.
Lay a sheet of parchment paper on your counter and lightly dust it with flour. Stretch your dough into a rough 12-inch circle. It doesn’t have to be perfect. Rustic edges just mean more texture and crunch.
Spinach, Garlic, and a Quick Saute
Don’t skip this step. Wilted spinach brings way more flavor to the pizza than raw. Heat the olive oil in a skillet over medium heat. Add the garlic and let it sizzle for about 30 seconds — just until it smells amazing.
Then stir in the chopped spinach. It only takes a couple of minutes to cook down. Season with salt and pepper and set aside to cool slightly. You want it just warm enough to handle, not steaming hot.
Optional Cream Cheese Base
Here’s where things can go from “really good” to “why haven’t I done this before?” If you’re using cream cheese, warm it up slightly and mix in a touch of olive oil to make it more spreadable.
Then, smear a thin layer across your shaped dough. It adds a soft, tangy creaminess that melts into the spinach and cheese, bringing all those dip-like flavors to life.
If cream cheese isn’t your thing, skip it. This pizza stands tall with or without it.
Time to Build
Start by sprinkling half the mozzarella over the dough (and cream cheese, if you used it). Then layer on the sautéed spinach, spreading it evenly but not packing it down. Next come the chopped artichoke hearts.
Try to scatter them so each slice gets a bite or two — think subtle, not overwhelming. Follow up with the rest of the mozzarella, then sprinkle the parmesan over the top.
Give it a quick dusting of black pepper, and if you like a little heat, toss on some red pepper flakes. Lemon zest goes on now or just after baking — it’s your call. Either way, it gives this pizza a brightness that cuts through the richness beautifully.
Bake It Hot and Fast
Slide the pizza — parchment and all — onto your preheated pizza stone or baking sheet. Bake for 10 to 13 minutes. You’re looking for golden, puffed crust, bubbling cheese, and slightly crisped spinach at the edges. The artichokes might get a few golden spots, which only makes them better.
If your crust needs a little more crisping underneath, carefully slide the pizza off the parchment and directly onto the oven rack for the last 1–2 minutes.
Once it’s done, pull it out and let it sit for just a minute before slicing. You’ve waited this long — what’s another sixty seconds?
Finishing Touches That Make It Pop
Right before serving, hit it with a final drizzle of olive oil and a sprinkle of lemon zest if you didn’t add it earlier. A few torn basil leaves or extra shavings of parmesan don’t hurt either. It’s about layering flavor and adding just a little freshness to balance out the richness.
How to Switch It Up
This pizza is already a flavor bomb, but if you’re in the mood to experiment, go for it. Add a few sautéed mushrooms for earthiness, or swap the mozzarella for a soft goat cheese to up the tang.
Want a little crunch? Toasted pine nuts on top after baking add texture and a nutty surprise. And if you’re feeling extra bold, a drizzle of hot honey can completely change the game — sweet, spicy, and savory all in one bite.
Final Thoughts: Pizza Night, Perfected
Spinach and artichokes aren’t just for dips — and this pizza proves it. You get the comfort of cheesy, creamy layers paired with the freshness of spinach and the tangy bite of artichoke hearts, all resting on a crisp, golden crust. It’s a simple weeknight win or an impressive weekend dinner with minimal effort and maximum flavor.
If you’ve got some dough, a can of artichokes, and a handful of spinach lying around, you’re halfway to one of the best pizzas you’ll make at home. And once you try it, don’t be surprised if it becomes a regular in your rotation.
