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Spinach artichoke pizza - Image 3

Spinach Artichoke Pizza

This quick and easy pizza features a creamy garlic and Parmesan base topped with spinach, artichokes, and a blend of mozzarella and fontina cheese, baked until perfectly golden and bubbly.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American-Italian Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1 tbsp olive oil for brushing
  • 4 oz cream cheese full-fat, softened
  • 1/2 cup sour cream or Greek yogurt
  • 1/3 cup grated Parmesan cheese freshly grated is best
  • 2 cloves garlic minced
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp red pepper flakes optional, for heat
  • 5 oz fresh spinach roughly chopped
  • 1 14 oz can artichoke hearts quartered, well-drained and patted dry
  • 1 1/2 cups shredded mozzarella cheese low-moisture, part-skim
  • 1/2 cup shredded fontina cheese or provolone
  • fresh basil or parsley for garnish

Equipment

  • Pizza stone or large baking sheet
  • Parchment paper
  • Mixing bowls
  • Rolling pin (optional)
  • Pastry brush

Method
 

  1. Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside if you have one. This ensures a crisp crust. On a lightly floured surface, stretch or roll your room-temperature dough into a 12-14 inch round. Transfer it to a piece of parchment paper. Brush the outer edge lightly with olive oil to promote browning.
  2. In a medium bowl, combine the softened cream cheese, sour cream, grated Parmesan, minced garlic, black pepper, and red pepper flakes. Mix vigorously with a fork or spatula until completely smooth and creamy. This is your flavor-packed base—no traditional tomato sauce needed!
  3. Spread the creamy mixture evenly over the pizza dough, leaving a ½-inch border for the crust. Trust me, covering every bit ensures each bite is flavorful. Evenly scatter the chopped spinach and quartered artichoke hearts over the creamy base.
  4. Now for the cheese! Sprinkle the shredded mozzarella and fontina evenly over the vegetables. The combination melts beautifully and adds depth. Carefully slide the pizza (on the parchment) onto your preheated stone or baking sheet.
  5. Bake for 10-12 minutes, or until the crust is puffed and golden brown and the cheese is bubbly with some golden spots. Rotate the pizza halfway through for even cooking. Let it cool on a rack for 3 minutes before slicing. Garnish with fresh herbs, slice, and serve immediately.

Notes

Chef's Tips:
• For the crispiest crust, pat your artichoke hearts very dry to prevent a soggy pizza.
• Don't skip the step of letting the pizza cool for a few minutes; it allows the cheese to set for cleaner slices.
• Serve with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Food Safety:
• Ensure all dairy products are refrigerated until ready to use.
• Leftover pizza should be refrigerated within 2 hours of baking.