Spinach and Artichoke Pizza

If you’re looking for a pizza that’s not only delicious but also brings a touch of gourmet flair to your table, then this Spinach and Artichoke Pizza is calling your name! With a creamy, cheesy base complemented by the subtle earthiness of spinach and the tangy notes of artichokes, this pizza is sure to impress at any gathering. Perfect for a cozy night in or a lively dinner party, you’ll love how simple yet satisfying this recipe is.

Why You’ll Love This Recipe

This Spinach and Artichoke Pizza is a delightful twist on the classic flavors of spinach and artichoke dip. It’s a crowd-pleaser that combines the best of both worlds—rich, gooey cheese paired with the fresh taste of greens. The pizza crust provides the perfect canvas, while the combination of mozzarella and blue cheese elevates the flavor profile. Plus, it’s a great way to sneak in some veggies!

Gather These Ingredients

• 1 pound of pizza dough
• 1/4 cup olive oil
• 3 large cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried basil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 10 ounces package frozen spinach, thawed and drained
• 2 cups marinated artichoke hearts, drained (about two 7-ounce jars)
• 4 ounces fresh mozzarella, sliced thin or grated (about 1 cup)
• 2-4 ounces blue cheese, broken into chunks
• 2 tablespoons pine nuts
• 2 tablespoons fresh basil for garnish

Equipment & Tools

• Oven – For baking your pizza to perfection.
• Baking sheet or pizza stone – Ensures even heat distribution for a crispy crust.
• Mixing bowl – For combining your sauce and toppings.
• Knife and cutting board – For prepping your ingredients.
• Spatula – To help you transfer the pizza easily.

Spinach and Artichoke Pizza Made Stepwise

Step 1: Preheat the Oven

Preheat your oven to 475°F (245°C). This high temperature is key to achieving a crispy crust that will hold up under the toppings.

Step 2: Prepare the Dough

On a lightly floured surface, roll out the pizza dough into your desired shape and thickness. If you prefer a thicker crust, keep it a bit thicker; for a thinner, crispier base, roll it out more. Transfer the rolled dough to a baking sheet or pizza stone.

Step 3: Make the Garlic Olive Oil Mixture

In a small bowl, combine the olive oil, minced garlic, lemon juice, dried basil, black pepper, and salt. Mix well to create a fragrant oil that will serve as the base for your toppings.

Step 4: Layer the Spinach and Artichokes

Spread the garlic olive oil mixture evenly over the pizza dough. Next, layer the drained spinach and marinated artichoke hearts across the top, distributing them evenly for a balanced flavor in every bite.

Step 5: Add the Cheese

Sprinkle the fresh mozzarella over the pizza, followed by the chunks of blue cheese. The creamy texture of the mozzarella combined with the bold flavor of the blue cheese creates a mouthwatering topping.

Step 6: Toast the Pine Nuts

In a small skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until golden and fragrant. This step brings out their nutty flavor and adds a delightful crunch to your pizza.

Step 7: Bake the Pizza

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown. Keep an eye on it to avoid burning.

Step 8: Garnish and Serve

Once out of the oven, let your pizza cool for a couple of minutes. Sprinkle with toasted pine nuts and fresh basil before slicing. Serve hot and enjoy the delicious medley of flavors!

Flavor-Forward Alternatives

• Swap mozzarella for burrata for an extra creamy texture.
• Use feta cheese instead of blue cheese for a tangy twist.
• Add sun-dried tomatoes for an extra layer of flavor.
• Incorporate a sprinkle of red pepper flakes for a spicy kick.

What Could Go Wrong

While this Spinach and Artichoke Pizza is relatively foolproof, a few things can go awry:

• If your dough is too thick, it may not cook through before the toppings burn. Roll it out to a consistent thickness.
• Using excess moisture from the spinach can lead to a soggy pizza. Make sure to thoroughly drain the spinach before using it.
• Overbaking can result in a tough crust. Keep an eye on your pizza as it bakes.
• Not preheating the oven might lead to uneven cooking, so preheat well!

Make-Ahead & Storage

This Spinach and Artichoke Pizza is best enjoyed fresh, but if you’d like to make it ahead of time:

• Prepare the dough and toppings separately. Store the dough in the fridge for up to 2 days or freeze it for longer storage.
• Assemble the pizza up to a few hours in advance, cover it with plastic wrap, and keep it in the fridge until you’re ready to bake.
• Leftover pizza can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.

Quick Q&A

Can I use fresh spinach instead of frozen?

Absolutely! Fresh spinach can be used, but you’ll need to sauté it first to reduce the moisture content before adding it to the pizza.

What can I use instead of blue cheese?

If blue cheese isn’t your favorite, try goat cheese or feta for a similarly tangy flavor. Mozzarella alone works wonderfully too!

Can I add other toppings?

Yes! Feel free to customize your pizza with additional toppings like grilled chicken, mushrooms, or bell peppers.

Is this pizza suitable for freezing?

Yes, you can freeze the assembled pizza before baking. Just wrap it tightly in plastic and aluminum foil, and bake it directly from the freezer when you’re ready to enjoy it!

The Takeaway

Creating your own Spinach and Artichoke Pizza is not just about making dinner; it’s about crafting an experience that brings joy and satisfaction to your table. The combination of fresh ingredients and rich flavors ensures that every bite is a delight. So gather your ingredients, roll out that dough, and indulge in this savory masterpiece. Whether it’s a family dinner or a gathering with friends, this pizza will surely be a hit. Enjoy and savor every slice!