Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, at room temperature
- 5 oz (140 g) frozen chopped spinach, thawed and squeezed dry
- 1 cup (about 6 oz / 170 g) canned or jarred artichoke hearts, drained and chopped
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (60 g) sour cream or plain Greek yogurt
- 2 tbsp mayonnaise
- 3/4 cup (70 g) finely grated Parmesan cheese, divided
- 2 cups (200 g) shredded low-moisture mozzarella cheese, divided
- 1 garlic clove, minced
- 1/2 tsp kosher salt, 1/4 tsp black pepper, pinch red pepper flakes (optional)
- 1 tbsp olive oil (for brushing crust)
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside for at least 30 minutes.
- 2. Squeeze thawed spinach very dry; chop artichoke hearts.
- 3. In a bowl, mix cream cheese, sour cream, mayonnaise, 1/2 cup Parmesan, 1/2 cup mozzarella, garlic, salt, pepper, and red pepper flakes. Fold in spinach and artichokes.
- 4. Stretch room-temperature dough into a 12-inch round on parchment; brush edges lightly with olive oil.
- 5. Spread spinach–artichoke mixture evenly over dough, leaving a 1-inch border. Top with remaining 1 1/2 cups mozzarella and 1/4 cup Parmesan.
- 6. Slide parchment with pizza onto hot stone or baking sheet. Bake 10–12 minutes, until crust is golden and cheese is browned and bubbly.
- 7. Rest 3–5 minutes, slice, and serve hot. Garnish with extra Parmesan and red pepper flakes if desired.
Why You’ll Love This Recipe
- All the cozy flavors of classic spinach–artichoke dip, but in a cheesy, crisp-edged pizza form.
- Creamy, garlicky white sauce replaces tomato sauce for a fun and crowd-pleasing twist.
- Uses convenient ingredients like frozen spinach and canned artichokes, so it works on a weeknight.
- Easy to customize with extra toppings or a store-bought dough for minimal fuss.
Grocery List
- Produce: Frozen chopped spinach, garlic, fresh parsley (optional, for garnish)
- Dairy: Cream cheese, sour cream or plain Greek yogurt, shredded mozzarella cheese, grated Parmesan cheese
- Pantry: Pizza dough, canned or jarred artichoke hearts, mayonnaise, olive oil, kosher salt, black pepper, crushed red pepper flakes (optional), all-purpose flour or cornmeal for dusting (optional)
Full Ingredients
For the Pizza Base
- 1 lb (450 g) pizza dough, homemade or store-bought, brought to room temperature for 45–60 minutes
- 1 tbsp olive oil (for brushing the crust)
- Flour or fine cornmeal, for dusting the work surface (optional)
For the Spinach–Artichoke Spread
- 5 oz (140 g) frozen chopped spinach, fully thawed and squeezed very dry
- 1 cup (about 6 oz / 170 g) canned or jarred artichoke hearts, drained and chopped (in water or brine, not heavily marinated)
- 4 oz (113 g) cream cheese, softened to room temperature
- 1/4 cup (60 g) sour cream or plain Greek yogurt
- 2 tbsp mayonnaise
- 1/2 cup (45 g) finely grated Parmesan cheese
- 1/2 cup (50 g) shredded low-moisture mozzarella cheese
- 1 small garlic clove, minced or grated
- 1/2 tsp kosher salt (or 1/4 tsp fine sea salt; adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
For Topping the Pizza
- 1 1/2 cups (150 g) shredded low-moisture mozzarella cheese
- 1/4 cup (25 g) finely grated Parmesan cheese
- Optional garnishes: extra grated Parmesan, crushed red pepper flakes, chopped fresh parsley
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pan
Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C). Let the stone or pan heat for at least 30 minutes so it is thoroughly hot; this helps you get a crisp, well-browned crust.
Cut a sheet of parchment paper slightly larger than 12 inches, or lightly flour a pizza peel if you have one. If you do not have parchment or a peel, you can oil and lightly dust a room-temperature baking sheet with flour or cornmeal and build the pizza directly on it (do not preheat the sheet in that case).
Step 2: Prep the spinach and artichokes
Thaw the 5 oz (140 g) frozen chopped spinach completely. The easiest method is to microwave it briefly, then let it cool until safe to handle. Place the spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly over the sink to remove as much moisture as possible. This step is crucial so your pizza does not turn watery.
Drain the 1 cup artichoke hearts very well. Pat them dry with paper towels, then chop into small bite-size pieces. Set aside with the spinach.
Step 3: Make the creamy spinach–artichoke spread
In a medium mixing bowl, add the 4 oz softened cream cheese, 1/4 cup sour cream or Greek yogurt, and 2 tbsp mayonnaise. Stir or beat with a spatula until smooth and well combined.
Add 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, the minced garlic clove, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the optional 1/4 tsp red pepper flakes. Mix until everything is evenly distributed.
Finally, fold in the squeezed-dry spinach and chopped artichoke hearts. Stir until the vegetables are evenly coated in the creamy mixture. Taste and adjust seasoning with a pinch more salt or pepper if needed. Set the bowl aside while you shape the dough.
Step 4: Stretch the pizza dough
Make sure your 1 lb (450 g) pizza dough has been at room temperature for at least 45–60 minutes; cold dough is difficult to stretch and tends to spring back. Lightly flour your work surface and your hands.
Place the dough on the floured surface and gently press it into a flat disk with your fingertips, working from the center outward. Pick it up and use the backs of your hands and knuckles to gently stretch the dough into about a 12-inch round, letting gravity help. Avoid tearing; if it resists stretching, let it rest for 5 minutes, then continue.
Transfer the stretched dough to your prepared parchment sheet or to an unheated, lightly oiled baking sheet. Gently reshape into a circle if needed, leaving a slightly thicker rim for the crust. Brush the rim lightly with 1 tbsp olive oil; this helps it brown and adds flavor.
Step 5: Assemble the spinach–artichoke dip pizza
Give the spinach–artichoke mixture a quick stir. Spoon it onto the dough and spread it evenly with the back of a spoon or an offset spatula, leaving about a 1-inch border for the crust. Aim for a fairly even layer so it heats through consistently.
Sprinkle the remaining 1 1/2 cups shredded mozzarella evenly over the top, followed by the remaining 1/4 cup grated Parmesan. Make sure there is cheese all the way to the edge of the spread so you get a cheesy bite in every slice.
Step 6: Bake until bubbly and golden
If you are using a preheated pizza stone or upside-down baking sheet, carefully slide the assembled pizza (with the parchment) onto it. Bake at 500°F (260°C) for 10–12 minutes, rotating the pizza halfway through baking for even browning.
The pizza is done when the crust is a deep golden brown, the cheese is fully melted, and there are golden, bubbly spots across the top. If you like extra browning, you can switch the oven to broil for the final 30–60 seconds, watching constantly so it does not burn.
If baking on a regular, non-preheated baking sheet, the pizza may take a bit longer, around 12–14 minutes. Check carefully near the end of baking time.
Step 7: Finish, slice, and serve
Use a spatula or pizza peel to transfer the baked pizza to a cutting board. Let it rest for 3–5 minutes; this allows the creamy topping to set slightly so it slices more neatly.
Sprinkle with extra grated Parmesan, a pinch of crushed red pepper flakes, and/or chopped fresh parsley if you like a fresh, green pop of color. Slice into 6–8 wedges and serve warm while the cheese is still melty and the crust is crisp.
Pro Tips
- Dry the spinach thoroughly. Excess water is the enemy of crisp crust. Squeeze the spinach until it feels almost crumbly and no more liquid drips out.
- Let the dough warm up. Room-temperature dough is much easier to stretch and less likely to shrink back. Plan ahead and pull it from the fridge early.
- Use low-moisture mozzarella. Fresh mozzarella has more water and can make the pizza soggy here. Shredded low-moisture mozzarella gives better melt and browning.
- Do not overload with sauce. It is tempting to pile on the spinach–artichoke mixture, but a thick layer can prevent the center from cooking evenly. Use just enough to coat the surface evenly.
- Preheat the stone or pan thoroughly. A blazing-hot surface is key to a crisp bottom crust that can stand up to the creamy topping.
Variations
- Chicken spinach–artichoke pizza: Scatter 1/2–1 cup chopped cooked chicken (such as rotisserie or grilled) over the spinach–artichoke spread before adding the cheese for a heartier, protein-packed version.
- Extra-garlic white pizza: Brush the dough lightly with garlic-infused olive oil before spreading on the topping, and add an extra clove of minced garlic to the mixture if you love a strong garlic flavor.
- Whole-wheat or thin crust: Use a whole-wheat dough or stretch the dough slightly thinner for a lighter, crisper base. Check a couple of minutes earlier, as thin crust can brown faster.
Storage & Make-Ahead
Leftover slices keep well. Let the pizza cool to room temperature, then store slices in an airtight container, layered with parchment or wax paper if needed, for up to 3–4 days in the refrigerator. Reheat on a baking sheet at 400°F (200°C) for about 8–10 minutes, or in a covered skillet over medium-low heat until the crust is crisp and the cheese is hot and melty.
You can also make the spinach–artichoke spread ahead of time: prepare it up to 3 days in advance and refrigerate in a covered container. Stir well before using. For best results, shape and bake the pizza just before serving rather than freezing it assembled, as the creamy topping can change texture when frozen.
Nutrition (per serving)
Approximate values for 1/4 of a 12-inch pizza (about 2 slices): Calories: 620; Total Fat: 31 g; Saturated Fat: 16 g; Carbohydrates: 53 g; Fiber: 3 g; Sugar: 4 g; Protein: 27 g; Sodium: 1050 mg. Actual values will vary based on specific brands of dough, cheeses, and other ingredients.
