Absolutely Amazing Spinach Artichoke Pizza with Thin Crust
My husband likes one kind of pizza–cheese–which, to me, is BOR-ING. It’s not that I don’t like cheese pizza. It’s fine. It’s a classic. You can’t argue with cheese pizza. But it’s got nothing on this incredible Spinach Artichoke Pizza. If you like to mix up your pizza toppings, you’ve got to try it.
I grew up in NJ. So I have some hard and fast rules when it come to pizza. It MUST have a thin crust. The thinner the better. The dough should be chewy and crispy. And it’s not a pizza without cheese.
But when it comes to what goes with that cheese, I’m a lot more open minded. I love a good tomato sauce. Throw on some peppers, mushrooms, or onions. Delish. Go the margarita/margherita route and use fresh tomatoes and basil (so good in the summer). Or skip the tomato altogether and go with a white pizza. I mean, a white pizza basically means more cheese, right?
That’s why I created this Spinach and Artichoke Pizza, with thin crust. One of my favorite flavor combinations–spinach and artichoke and mozzarella cheese (just like the dip, but better)–on top of the perfect thin curst. Talk about perfection!
Why You’ll Love It
Spinach artichoke pizza is easy to make. Even the thin crust pizza dough. All you need is a mixer (or some muscle) and about 20 minutes. But don’t want to make pizza dough from scratch? No problem. Sub in any store bought dough to save time.
My local grocery store has fresh refrigerated pizza dough in the bakery section and I know lots of other stores do to. You can also check with your local pizza shop. Many of them will sell you a ball of dough. If all else fails, pick up a Pillsbury pizza dough. With these toppings, your spinach artichoke pizza will be delicious!
This pizza is great for your friends who don’t love tomatoes (or find them too acidic). It’s also vegetarian friendly. Its the perfect simple dinner, that feels fancy.
How to Make Spinach Artichoke Pizza
To make spinach artichike pizza, start by preheating your oven to 450℉. I do this even before I start making the dough.
Then, if you’re following my thin crust pizza dough recipe, you want to add 2¼ teaspoons yeast and ½ teasppon sugar to 1 cup warm water. Set aside for 10 minues until it becomes foamy.
In the bowl of a stand mixer fitted with the dough hook, or in a mixing bowl, add 2½ cups all purpose flour and 1 teaspoon salt and mix to combine. Then add 1 tablespoon olive oil and mix again.
With mixer running, slowly drizzle yeasty water into the bowl and continue mixing on medium-high until the dough comes together into a ball. It will pull away from the sides of the bowl when it is ready. (This can take up 3-5 minutes.) If the dough sticks to the side of the bowl and does not form a ball, add additional flour 1 tablespoon at a time until it does pull away.
If you don’t have a stand mixer, you can mix this dough up with a wooden spoon and some patience. It will take longer (and be a workout, but it can be done.)
Then, turn the dough out on a floured surface, divide it in half and shape into 2 flatish discs. If you have time, you can cover the dough and let sit for about 30 minutes. If not, proceed to the next step.
Roll the dough into a circle about ¼ inch thick. Prick all over with the tines of a fork (to prevent air bubbles) and lightly brush with olive oil. Pre-bake in preheated oven for 3-5 minutes until the edges are just beginning to brown.
Remove the pizza from the oven and set aside.
Now it’s time to prepare the toppings for your spinach artichoke pizza.
Heat 2 tablespoons butter in a large pan over low heat. Add 3 teaspoons minced garlic and cook, stirring frequently, until lightly browned and fragrant, about 1 minute. Then, add 2 teaspoons Italian seasoning and salt and pepper to the pan.
Finally, add 8 ounces fresh baby spinach to the pan, drizzle with 1 tablespoon olive oil and cook stirring frequently until wilted, about 2-3 minutes.
Top prebaked pizza crust with spinach, followed by f8 ounces of cubed fresh mozzarella cheese, and 8 ounces of artichoke hearts. Then sprinkle with 1 cup of shredded cheese and ⅓ cup grated parmesan. Add some red pepper flakes, if desired.
Bake he spinach artichoke tat 450℉ degrees for 8-10 minutes are pizza crust is browned and cheese is bubbly.
Serve immediately.
Enjoy!
Please note, the thin curst recipe makes enough dough for 2 pizza crusts. But the spinach artichoke pizza ingredients make one pizza. This is because I am the only one who likes exotic pizza in my house, so we always make one spinach artichoke pizza and one plain pizza. But you can easily double the recipe if you want to make two spinach artichoke pizzas.
Serve with a fresh salad and a glass of dry red wine. Actually, spinach artichoke pizza is also delicious with a crisp white wine like sauvignon blanc.
This pizza is a great addition to pizza night. Or perfect for game day!
Leftovers can be stored in the fridge and reheated in a 375 degree oven. But you probably won’t have any leftovers.
Let me know if you try spinach artichoke pizza.
Off we go!
Spinach and Artichoke Pizza
Equipment
- Large pan
- Pizza pan or store
- oven
Ingredients
- 1 thin crust pizza dough homemade or store-bought
- 3 tbsp olive oil divided
- 2 tbsp butter
- 3 tsp fresh minced garlic
- 2 tsp Italian seasoning
- dash of salt and black pepper
- 16 ozs fresh baby spinach
- 1 cup fresh mozzarella cubed
- 1 8 ounce jar artichoke hearts, drained
- 1 cup shredded fontina gouda, or mozzarella cheese
- ⅓ cup grated parmesan
- ¼ tsp red pepper flakes optional to taste
Instructions
- Preheat oven to 450℉.
- Prepare pizza crust or bring dough to rroom temperature.
- Ona lightly floured surface, roll dough into a 12-inch circle and place on a pizza pan or stone.
- Brush pizza dough with 2 tablespoons olive oil and prick holes into the dough with a fork (to prevent air bubbles).
- Prebake pizza crust for 4-5 minutes until edgs are just beginning to brown. Remove from oven and set aside to cool
- Heat 2 tablespoons butter in a large pan over low heat.
- Add 3 teaspoons minced garlic and cook, stirring frequently, until lightly browned and fragrant, about 1 minute.
- Add 2 teaspoons Italian seasoning and salt and pepper to the pan.
- Add 8 ounces fresh baby spinach to the pan, drizzle with 1 tablespoon olive oil and cook stirring frequently until wilted, about 2-3 minutes.
- Top prebaked pizza crust with spinach, 8 ounces of cubed fresh mozzarella cheese, and 8 ounces of artichoke hearts. Sprinkle with 1 cup of shredded cheese and ⅓ cup grated parmesan. Top with red pepper flakes, if desired.
- Bake at 450℉ degrees for 8-10 minutes are pizza crust is browned and cheese is bubbly.
- Serve immediately.
Notes
Spinach and Artichoke Thin Crust Pizza
Equipment
- Saute pan
- Pizza pan or stone
- Pizza Cutter
Ingredients
- Thin crust pizza dough
- 2 tbsp olive oil
- 2 tsp minced garlic
- 8 ozs fresh baby spinach
- salt and pepper
- 1 cup shredded mozzarella fontina or Italian mixed cheese
- 8 oz jar of artichoke hearts chopped
- 1 cup fresh mozzarella sliced
- ¼ cup grated parmesan plus more for serving
- ½ tsp red pepper flakes optional
Instructions
- Prepare the thic curst pizza dough according to the directions.
- While the pizza dough rests, prepare the spinach. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic and stir until fragrant and lightly browned, about 1 minute.
- Add spinach, salt and pepper to the pan and saute until wilted, about 2-3 minutes. Drain excess water.
- Sprinkle 1 cup shredded mozzarella over the pre-baked crust.
- Top with spinach and artichoke hearts.
- Lay slices of fresh mozzarella over the filling.
- Sprinkle with ¼ cup grated parmesan cheese .
- Bake at 450℉ for 8-10 minutes until crust is crispy and cheese is bubbly.
- Top with additional paremsan cheese and/or red pepepr flakes.
