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Spinach and Artichoke Pizza

This Spinach and Artichoke Pizza is SO DELICIOUS! Creamy cheese, fresh spinach, and tangy artichokes on a crispy crust make a perfect cozy meal.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Keyword: Artichoke, Cheesy, Easy, Pizza, Spinach, Vegetarian
Servings: 4 servings

Ingredients

  • 1 pound 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 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

Instructions

  • 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.
  • On a lightly floured surface, roll out the pizza dough into your desired shape and thickness. Transfer the rolled dough to a baking sheet or pizza stone.
  • 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.
  • Spread the garlic olive oil mixture evenly over the pizza dough. Next, layer the drained spinach and marinated artichoke hearts evenly on top.
  • Sprinkle the fresh mozzarella over the pizza, followed by the chunks of blue cheese for a creamy and bold flavor.
  • In a small skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until golden and fragrant.
  • 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.
  • 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!

Equipment

  • Oven
  • Baking sheet or pizza stone
  • Mixing Bowl
  • Knife and cutting board
  • Spatula
  • Small Skillet

Notes

  • Make sure to drain the spinach well to avoid a soggy pizza crust.
  • Toast pine nuts carefully to enhance their flavor without burning.
  • Customize with different cheeses like burrata or feta for unique twists.
  • Leftovers store well in the fridge for up to 3 days; reheat in the oven for best texture.