Spinach Pesto & Artichoke Hearts Pizza

Quick Recipe Version (TL;DR)

• Yield: 2–3 servings (one 12-inch pizza)
• Prep Time: 25 minutes
• Cook Time: 12–14 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb (450 g) pizza dough, at room temperature
• 2 cups (60 g) baby spinach, packed
• 1 cup (25 g) fresh basil leaves, packed
• 1/4 cup (25 g) grated Parmesan cheese
• 3 tbsp toasted pine nuts or walnuts
• 2 garlic cloves
• 1/3 cup (80 ml) extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp fine sea salt, plus more to taste
• 1 1/2 cups (170 g) shredded low-moisture mozzarella
• 1 cup (150 g) marinated artichoke hearts, drained and quartered
• Zest of 1 lemon (about 1 tbsp), plus black pepper, red pepper flakes (optional)

Do This

• 1. Heat oven to 475°F (245°C). Place a pizza stone or an upside-down baking sheet on the middle rack to preheat for at least 20 minutes.
• 2. Blend spinach, basil, Parmesan, nuts, garlic, lemon juice, salt, and olive oil until smooth; adjust seasoning.
• 3. On floured parchment, stretch dough into a 12-inch circle. Slide parchment onto a pizza peel or inverted baking sheet.
• 4. Spread a thin, even layer of spinach pesto over the dough, leaving a 1/2-inch border. Top with mozzarella.
• 5. Scatter drained, chopped marinated artichoke hearts evenly over the cheese.
• 6. Bake 12–14 minutes, until crust is golden and cheese is bubbling with browned spots.
• 7. Immediately finish with lemon zest, black pepper, a drizzle of olive oil, and optional red pepper flakes. Slice and serve hot.

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Why You’ll Love This Recipe

• Bright, fresh flavors: spinach-basil pesto and lemon zest keep this pizza light yet satisfying.
• Easy but impressive: looks restaurant-worthy, with simple supermarket ingredients.
• Vegetarian-friendly: hearty enough to be the main event, no meat required.
• Customizable: swap nuts, cheese, or crust to match your preferences or pantry.

Grocery List

• Produce: Baby spinach, fresh basil, garlic, lemon, marinated artichoke hearts
• Dairy: Shredded mozzarella (low-moisture), Parmesan cheese
• Pantry: Pizza dough, extra-virgin olive oil, pine nuts or walnuts, fine sea salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Spinach-Basil Pesto

• 2 cups (60 g) baby spinach, lightly packed
• 1 cup (25 g) fresh basil leaves, lightly packed
• 1/4 cup (25 g) finely grated Parmesan cheese
• 3 tbsp toasted pine nuts or walnuts
• 2 medium garlic cloves, roughly chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp fine sea salt, plus more to taste
• 1/3 cup (80 ml) extra-virgin olive oil, plus more as needed for consistency
• Freshly ground black pepper, to taste

For the Pizza

• 1 lb (450 g) pizza dough, homemade or store-bought, at room temperature for 30–60 minutes
• 1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
• 1 cup (150 g) marinated artichoke hearts, well drained and cut into bite-size pieces
• Zest of 1 medium lemon (about 1 tbsp), finely grated
• 1–2 tsp extra-virgin olive oil, for drizzling (optional)
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes, to taste (optional)
• Flour, for dusting the work surface
• Cornmeal or additional flour, for dusting parchment (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and set up for pizza

Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C) for at least 20–30 minutes. A thoroughly heated stone or pan is key for a crisp, well-browned crust.

While the oven heats, take your pizza dough out of the refrigerator (if chilled) and let it rest at room temperature for 30–60 minutes. This relaxes the gluten and makes it much easier to stretch without springing back.

Step 2: Make the spinach-basil pesto

In the bowl of a food processor, combine the baby spinach, basil leaves, grated Parmesan, toasted nuts, chopped garlic, lemon juice, and salt. Pulse several times until everything is chopped finely.

With the machine running, slowly drizzle in the olive oil. Blend until the mixture is smooth and creamy, pausing to scrape down the sides as needed. If it seems too thick to spread easily, add an extra 1–2 teaspoons of olive oil or a teaspoon of water at a time until you reach a spreadable consistency.

Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Set aside. You should have about 3/4 cup pesto; you may not need all of it for one pizza (see Pro Tips).

Step 3: Prep the artichokes and dough

Drain the marinated artichoke hearts very well. Pat them dry with a paper towel to remove excess oil and moisture, which can make the pizza soggy. Cut any large pieces into bite-size chunks so they distribute nicely over the pizza.

Lightly flour your work surface and your hands. Place the dough on the floured surface and gently press it into a flat disk, using your fingertips. Working from the center outward, stretch or roll the dough into a roughly 12-inch circle, leaving a slightly thicker edge for the crust.

Transfer the stretched dough to a sheet of parchment paper dusted lightly with flour or cornmeal. This makes it easy to slide the pizza onto the hot stone or baking sheet.

Step 4: Assemble the pesto and toppings

Spoon 1/2 to 2/3 cup of the spinach-basil pesto onto the dough. Using the back of a spoon, spread it into an even layer, leaving about a 1/2-inch border around the edge for the crust. You want a thin but visible layer; too much pesto can make the center of the pizza soggy.

Sprinkle the shredded mozzarella evenly over the pesto, making sure to reach close to the edges for a cheesy bite in every slice.

Scatter the drained, chopped marinated artichoke hearts over the cheese in an even layer, so each slice gets a generous amount.

Step 5: Bake until golden and bubbly

Carefully slide the parchment with the assembled pizza onto the preheated pizza stone or upside-down baking sheet.

Bake for 12–14 minutes, or until the crust is deep golden brown on the bottom and edges, the cheese is fully melted, and you see some golden-brown spots on top. If your oven has hot spots, rotate the pizza halfway through baking for even browning.

If you like a slightly more blistered top, you can switch to the broiler for the final 30–60 seconds, watching closely to prevent burning.

Step 6: Finish with lemon zest and serve

Use a peel or tongs to slide the pizza and parchment off the stone onto a cutting board. Let it cool for 2–3 minutes; this helps the cheese set slightly and makes slicing neater.

Finely grate the lemon zest directly over the hot pizza, distributing it evenly. Add a few grinds of black pepper, a pinch of red pepper flakes if you like heat, and a light drizzle of olive oil if desired.

Slice into 6–8 wedges and serve immediately while the crust is crisp and the cheese is still hot and melty.

Pro Tips

• Dry the artichokes well: Excess marinade can make the pizza soggy. Blot with paper towels before topping.
• Do not overload with pesto: Use just enough for a thin, even layer. Extra pesto can be served on the side for dipping crusts.
• Room temperature dough is key: Cold dough resists stretching and can tear. Give it adequate time to warm and relax.
• Use high heat and a preheated surface: A hot stone or upside-down baking sheet mimics a pizza oven and gives a crisp bottom crust.
• Keep pesto green: If making ahead, add the lemon juice and press plastic wrap directly onto the surface to reduce browning.

Variations

• Whole-wheat or gluten-free crust: Substitute your favorite whole-wheat or gluten-free pizza dough. You may need to adjust baking time slightly according to package or recipe directions.
• Creamy white twist: Add small dollops of ricotta cheese on top of the mozzarella before baking for a richer, creamier pizza.
• Grilled pizza: Grill one side of the stretched dough over medium-high heat until lightly charred, flip onto a tray, add pesto, cheese, and artichokes to the cooked side, then return to the grill, close the lid, and cook until cheese is melted.

Storage & Make-Ahead

Pesto: The spinach-basil pesto can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Smooth the top and cover with a thin layer of olive oil, or press plastic wrap directly onto the surface to help prevent browning. It can also be frozen for up to 3 months; thaw overnight in the refrigerator.

Dough: Pizza dough can usually be refrigerated for 1–2 days (or longer, depending on your recipe). Let it come to room temperature before stretching.

Baked pizza: Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 400°F (200°C) for 8–10 minutes, or in a skillet over medium heat with a lid until the crust is crisp and the cheese is warmed through.

Nutrition (per serving)

Approximate values for 1 of 3 servings (one 12-inch pizza total): about 780 calories, 36 g fat, 23 g protein, 88 g carbohydrates, 4 g fiber, and 1,350 mg sodium. Actual values will vary based on specific dough, cheeses, and marinated artichoke brand used.