Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (13-inch) thin pizza crust dough (homemade or store-bought)
- 1/2 cup creamy garlic sauce (recipe below or store-bought)
- 1 cup (4 oz) shredded low-moisture mozzarella
- 1/3 cup (1 oz) finely grated Parmesan, plus more to finish
- 1 cup (about 5 oz) cooked chicken, shredded or chopped
- 4 slices bacon, cooked crisp and crumbled
- 1/2 cup drained artichoke hearts, chopped
- 1 cup baby spinach, packed
- 1 tsp olive oil (optional, for brushing crust edge)
- Black pepper and red pepper flakes (optional)
Do This
- 1) Put a pizza stone on the middle rack and preheat the oven to 475°F for 45 minutes.
- 2) Make (or warm) 1/2 cup creamy garlic sauce; cool to lukewarm so it spreads easily.
- 3) Prep toppings: shred chicken, crumble bacon, chop and drain artichokes, pat spinach dry.
- 4) Stretch dough to a 13-inch round on parchment; spread sauce in a thin, even layer.
- 5) Top with mozzarella, chicken, bacon, artichokes, spinach, then Parmesan; add black pepper.
- 6) Slide pizza (on parchment) onto the hot stone; bake 10–13 minutes until deeply golden and crisp. Rest 3 minutes, slice, and serve.
Why You’ll Love This Recipe
- That signature creamy garlic sauce tastes like the pizza shop version, but you can make it in minutes.
- A hot pizza stone gives you a thin crust that bakes up crisp and crackly on the bottom.
- The topping combo hits all the right notes: smoky bacon, tender chicken, briny artichokes, and fresh spinach.
- It’s a true take-and-bake style pizza you can assemble ahead and bake when you’re ready.
Grocery List
- Produce: baby spinach (1 cup packed), garlic (1 clove), optional parsley or lemon wedges for serving
- Meat: cooked chicken (about 5 oz), bacon (4 slices)
- Dairy: butter, milk, low-moisture mozzarella (4 oz), Parmesan (at least 1 oz, plus extra for finishing)
- Pantry: thin pizza dough (or flour, yeast, sugar, salt, olive oil), artichoke hearts (canned or jarred), black pepper, dried basil (optional), red pepper flakes (optional), all-purpose flour (for sauce)
Full Ingredients
Thin Crust Dough (Homemade Option)
- 1 1/2 cups (180 g) all-purpose flour, plus more for dusting
- 1 tsp granulated sugar
- 3/4 tsp kosher salt
- 1 tsp instant yeast
- 1/2 cup plus 2 tbsp warm water (110°F)
- 1 tbsp olive oil
Shortcut: Use 1 store-bought thin pizza crust dough ball (enough for a 13-inch pizza).
Creamy Garlic Sauce (Pizza-Style)
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 3/4 cup whole milk (or 2% milk)
- 1 small garlic clove, finely grated or minced (about 1 tsp)
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 tsp dried basil (optional, but tasty)
- 2 tbsp finely grated Parmesan
Shortcut: Substitute 1/2 cup store-bought garlic Alfredo sauce (thicker sauces spread best).
Toppings
- 1 cup (about 5 oz) cooked chicken, shredded or chopped (rotisserie chicken works well)
- 4 slices bacon, cooked until crisp and crumbled
- 1/2 cup drained artichoke hearts, chopped (from a can or jar)
- 1 cup baby spinach, packed (about 1 oz), patted dry
- 1 cup (4 oz) shredded low-moisture mozzarella
- 1/3 cup (1 oz) finely grated Parmesan, plus 1 tbsp more for finishing
- 1/4 tsp black pepper (plus more to taste)
- Pinch red pepper flakes (optional)
For Baking and Finishing
- 1 tsp olive oil (optional, for brushing the crust edge)
- 1 to 2 tbsp all-purpose flour or fine cornmeal, for shaping (optional)
Step-by-Step Instructions
Step 1: Preheat the oven and pizza stone
Place a pizza stone on the middle rack of your oven. Preheat the oven to 475°F and let the stone heat for a full 45 minutes. This long preheat is what gives you that crisp, take-and-bake style bottom crust.
If you don’t have a stone, you can use an inverted heavy sheet pan, but keep it in the oven during preheating so it gets very hot.
Step 2: Make the creamy garlic sauce
In a small saucepan over medium heat, melt 1 tbsp butter. Whisk in 1 tbsp flour and cook for 60 seconds, whisking constantly (this removes any raw flour taste).
Slowly pour in 3/4 cup milk while whisking to prevent lumps. Add the grated garlic, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp dried basil (if using). Simmer gently for 2 to 4 minutes, whisking often, until thick enough to coat a spoon.
Turn off the heat and whisk in 2 tbsp Parmesan. Let the sauce cool until it’s lukewarm so it spreads easily without making the dough gummy.
Step 3: Prep the toppings (for a non-watery pizza)
While the stone preheats (or while the sauce cools), prep your toppings:
- Spinach: pat dry with paper towels (wet spinach can steam the pizza).
- Artichokes: drain well, then chop and blot dry.
- Bacon: cook until crisp; drain and crumble (crisp bacon stays bacon-y after baking).
- Chicken: shred or chop into bite-size pieces so every slice gets some.
Step 4: Stretch the thin crust
On a piece of parchment paper (about 14 inches wide), stretch or roll your dough into a 13-inch round. If it keeps springing back, let it rest for 5 minutes and try again.
If you like, lightly brush the outer 1/2-inch border with 1 tsp olive oil for a more golden edge. Keep the center thin so it bakes crisp quickly.
Step 5: Assemble like the pizza shop
Spread 1/2 cup creamy garlic sauce in a thin, even layer, leaving a 1/2-inch border for the crust.
Top in this order for the best melt and balance:
- Mozzarella (it helps “glue” toppings in place)
- Chicken
- Bacon
- Artichoke hearts
- Spinach (scatter so it doesn’t clump)
- Parmesan
Finish with 1/4 tsp black pepper and a pinch of red pepper flakes if you like a little heat.
Step 6: Bake on the stone until crisp and browned
Using a cutting board or pizza peel, slide the pizza on the parchment onto the hot stone. Bake at 475°F for 10 to 13 minutes, or until:
- the crust is deeply golden at the edges,
- the bottom is crisp and browned,
- and the cheese is melted with a few toasted spots.
If the top browns too quickly before the crust is crisp, lower the oven to 450°F and bake 2 to 3 minutes more.
Step 7: Rest, slice, and finish with Parmesan
Remove the pizza and let it rest for 3 minutes (this helps the sauce set so slices don’t slide). Sprinkle with an extra 1 tbsp Parmesan and slice into 8 pieces. Serve hot.
Pro Tips
- Go dry on toppings: Drain and blot artichokes and spinach. Extra moisture is the #1 enemy of crisp thin crust.
- Use low-moisture mozzarella: Fresh mozzarella releases more water and can soften the crust.
- Stone preheat matters: Give it the full 45 minutes so the bottom sets fast like a take-and-bake shop pizza.
- Parchment is your helper: It makes transfer easy. After 5 minutes of baking, you can carefully tug the parchment out from under the pizza for even crisper browning (optional).
- Don’t over-sauce: Keep it to 1/2 cup. Too much creamy sauce can make the center soft.
Variations
- Extra-garlic “white sauce” version: Add 1/8 tsp garlic powder to the sauce and use 2 small cloves fresh garlic (instead of 1).
- Alfredo shortcut version: Replace the homemade sauce with 1/2 cup thick garlic Alfredo; add a squeeze of lemon at the end to brighten.
- Spicy chicken bacon artichoke: Add 1/2 tsp crushed red pepper flakes and drizzle with 1 tsp hot honey after baking.
Storage & Make-Ahead
Make-ahead (take-and-bake style): Assemble the pizza on parchment, then place it (still on a flat board or sheet pan) in the refrigerator for up to 8 hours. Bake straight from the fridge at 475°F; add 1 to 2 minutes to the bake time.
Leftovers: Cool slices completely, then refrigerate in an airtight container for up to 4 days.
Reheat for crisp results: Warm slices on a skillet over medium heat for 3 to 5 minutes (cover for the first 1 to 2 minutes to melt the cheese), or reheat in a 400°F oven for 6 to 8 minutes.
Freeze: Freeze baked slices tightly wrapped for up to 2 months. Reheat from frozen at 400°F for 12 to 15 minutes.
Nutrition (per serving)
Approximate, based on 4 servings: 560 calories, 28 g protein, 58 g carbs, 24 g fat, 3 g fiber, 4 g sugar, 980 mg sodium.
