Artichoke Spinach Pizza

Take your pizza game up a notch with this amazing Spinach Artichoke Pizza that brings together all the yummy flavors of spinach artichoke dip on a homemade crust. The smooth, creamy white sauce packed with sautéed spinach makes an incredible base, while the trio of cheeses melts beautifully with soft artichoke hearts. This meatless wonder packs so much flavor in every bite that regular pepperoni just can't compete. Once you try this creamy, cheesy, savory combo, it might just become your go-to pizza at home.

I stumbled on this flavor combo at a nearby pizza place and couldn't believe how good it was - I had to try making it myself the next day. The mix of the creamy sauce, soft veggies, and three different cheeses working together makes something so good you'll want to cancel whatever else you planned to eat. Whenever friends try it, they can't believe I made something this tasty in my own kitchen.

Key Ingredients and Smart Shopping Advice

• Pizza Dough: The store-bought stuff works fine, but making your own takes this pizza to new heights if you've got some extra time.
• Artichoke Hearts: Go for the ones in water, not the marinated kind - those would be too strong and mess with the other flavors.
• Cheese Blend: Using provolone, mozzarella, and Parmesan together gets you the perfect mix of creaminess, stretch, and sharp taste.
• Fresh Spinach: Skip the frozen stuff and use fresh for both the sauce and topping - it just tastes better and feels nicer in your mouth.

What you put on this pizza really matters in how it turns out. When I spent a few extra bucks on freshly grated Parmigiano-Reggiano instead of the pre-packaged stuff, I could really taste the difference. Same goes for picking better artichoke hearts instead of the cheapest ones - the whole pizza tastes way better.

Step-by-Step Cooking Guide

Step 1: Get Your Crust Ready

Turn your oven up to 450°F and put a pizza stone inside if you have one - it'll make your crust super crispy. Stretch out your dough on some parchment paper until it's as thick or thin as you like, with a little ridge around the edge to keep the toppings from sliding off. Brush some olive oil all over and sprinkle a tiny bit of salt and pepper to give your base some flavor.

Step 2: Make the Spinach White Sauce

In a pot over medium heat, melt 2 tablespoons butter, then mix in 2 tablespoons flour and ¼ teaspoon onion powder until smooth. Slowly pour in 1 cup milk while stirring non-stop to avoid lumps, and keep cooking until it's thick enough to coat a spoon. Take it off the heat and stir in 2 minced garlic cloves and your finely chopped cooked spinach for a sauce that'll make this pizza special.

Step 3: Get Your Toppings Ready

Make sure to drain those artichoke hearts really well, then chop them into smaller pieces so they'll spread nicely across the pizza. Shred or slice your provolone and mozzarella while they're still cold - it's easier that way. Roughly chop some fresh spinach leaves too - these will go on top of the sauce before the other toppings.

Step 4: Put It All Together

Spread that spinach white sauce all over your dough, but leave a little space around the edge for the crust. Scatter your fresh chopped spinach on top, then cover with an even layer of provolone and mozzarella. Put your artichoke pieces all over, then finish with a good handful of Parmesan that'll turn golden brown as it bakes.

Step 5: Bake It Up

Carefully slide your pizza (with the parchment paper) onto the hot pizza stone or a baking sheet. Let it bake for 12-15 minutes until the crust turns golden and the cheese gets bubbly with some brown spots. Keep an eye on it toward the end - all that dairy can brown pretty fast. Let it sit for a minute before cutting so the cheese can set a bit and your slices come out cleaner.

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The first time I made this pizza, I learned the hard way about draining artichokes properly. I rushed and ended up with wet spots that made parts of my crust all soggy. Now I always take my time to drain them completely and even pat them dry with paper towels, which gives me a perfectly crispy crust all the way through.

Tasty Serving Ideas

This fancy pizza deserves to be shown off right. For a relaxed dinner, just put it on a wooden board and sprinkle some fresh basil on top after it comes out of the oven. For something a bit fancier, drizzle a little good olive oil over the finished pizza and add a light sprinkle of red pepper flakes for color and a tiny kick. A simple side salad with arugula, lemon, and Parmesan goes really well with this rich pizza.

Prep-Ahead Shortcuts

Pizza always tastes best right after baking, but you can get a head start on some parts to save time. You can make the spinach white sauce up to two days early and keep it in the fridge - just warm it up a little before spreading so it's easier to work with. You can also cook the spinach, chop the artichokes, and shred all your cheeses a day ahead, keeping everything separate in the fridge. With all that done, putting it together takes just a few minutes before baking.

Fun Twists to Try

Once you've got the basic version down, try these tasty changes: add some thin sliced mushrooms cooked with a bit of thyme for an earthy flavor; mix in some caramelized onions for sweetness; or sprinkle toasted pine nuts on top after baking for a nice crunch. If someone really wants meat, you can add small pieces of crispy bacon or prosciutto after baking without overwhelming the spinach and artichoke flavors.

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This Spinach Artichoke Pizza has turned into my go-to dish when friends come over. It always wows everyone with its restaurant-quality taste but isn't actually that hard to make. The mix of creamy sauce, tender veggies, and melty cheese makes something way more exciting than your average pizza. Whether you're feeding your family or having friends over, this pizza brings big flavor that'll have everyone asking for another slice.

Frequently Asked Questions

→ Do I have to own a pizza stone?

Nope, a pizza stone isn’t essential! You can preheat an upside-down baking sheet, use a cast iron pan, or go with a pizza pan. Whatever you choose, make sure it’s hot before adding your dough to get that crispy base. Adjust your bake time slightly depending on the material, though!

→ Can I swap frozen spinach for fresh?

Absolutely, you can! Swap 8 oz fresh spinach with about 4-5 oz frozen (half a 10 oz bag). Thaw and wring out extra liquid, then skip the sautéing since frozen spinach is already soft. Just add it straight to your sauce or sprinkle on as-is.

→ Can I prep things ahead of time?

You sure can! Make the béchamel up to 2 days ahead. Store it airtight in the fridge and gently warm it before spreading. Chop your spinach or quarter artichokes in advance too! Even the dough can be chilled or frozen for later (just bring it back to room temp). That way, you’ll just have quick assembly come mealtime!

→ What substitutes work for provolone cheese?

If you’re out of provolone, don’t worry! Try fontina for its creamy, mild flavor. Gouda adds a buttery touch, and mozzarella works too, though it’s less complex. Swiss or even white cheddar can work for a slightly different taste, but they’ll still melt beautifully. Pick your fave melty cheese and you’re good!

→ How can I make it gluten-free?

No problem! Use a store-bought gluten-free crust or whip one up from scratch. Swap the flour in your béchamel with a gluten-free flour mix or cornstarch (just halve the cornstarch amount). Everything else in the dish is naturally gluten-free!

→ What sides pair well with this dish?

For a full meal, try a simple arugula salad with a zesty lemon dressing. A small slice of garlic bread is great for scooping leftover sauce. Need something hearty? Roasted veggies or Brussels sprouts would be great too. Add grilled chicken if you’d like some protein. Don’t forget, a glass of light white wine works wonders here!