Spinach and Artichoke Pizza Recipe

Learn how to make the best homemade spinach and artichoke pizza with this easy baking recipe! Featuring a perfectly crispy crust, creamy garlic base, wilted spinach, tender artichokes, and a blend of melted cheeses. Master the technique for restaurant-quality pizza right from your home oven!

Difficulty:

Intermediate

Prep Time:

2 hours 30 mins

Cook Time:

15 mins

Serves:

1 pizza (8 slices)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the dough:</li> <li class="ingredients-single-item">300g bread flour (or strong white flour)</li> <li class="ingredients-single-item">1 tsp instant dry yeast</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tbsp olive oil</li> <li class="ingredients-single-item">180ml warm water (about 38°C)</li> <li class="ingredients-single-item">1 tsp sugar</li> <li class="ingredients-single-item">For the toppings:</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">3 cloves garlic, minced</li> <li class="ingredients-single-item">200g fresh spinach, roughly chopped</li> <li class="ingredients-single-item">170g marinated artichoke hearts, drained and quartered</li> <li class="ingredients-single-item">150g ricotta cheese</li> <li class="ingredients-single-item">150g mozzarella cheese, grated</li> <li class="ingredients-single-item">50g parmesan cheese, freshly grated</li> <li class="ingredients-single-item">½ tsp dried oregano</li> <li class="ingredients-single-item">¼ tsp red pepper flakes (optional)</li> <li class="ingredients-single-item">Salt and black pepper to taste</li> <li class="ingredients-single-item">Fresh basil leaves for garnish</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice

🔥 Calories: 325 calories

🥑 Fat: 24 g

🧈 Saturated Fat: 14 g

🍞 Carbohydrates: 18 g

🍭 Sugar: 2 g

🍗 Protein: 12 g

🫀 Cholesterol: 125 mg

🧂 Sodium: 380 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone (or baking sheet)</li> <li class="equipment-single-item">Pizza peel (or large cutting board)</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Parchment paper</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the pizza dough. In a large bowl, combine the flour, yeast, salt, and sugar. Make a well in the center and pour in the warm water and olive oil. Mix until a shaggy dough forms. This step activates the yeast and begins gluten development, which gives your crust its structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently and feel slightly tacky but not sticky. If using a stand mixer, knead with the dough hook on medium speed for 5-7 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a ball and place in an oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot for 1.5-2 hours, or until doubled in size. This slow fermentation develops flavor and improves the texture of your crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough rises, prepare your toppings. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Add spinach and a pinch of salt, cooking just until wilted, about 1-2 minutes. Remove from heat and set aside to cool. Once cooled, squeeze out excess moisture using a clean kitchen towel or paper towels. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to its highest setting (usually 250-275°C/475-525°F) with the pizza stone or baking sheet inside. It's crucial to preheat your stone or sheet for at least 45 minutes to create a crispy bottom crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once the dough has doubled, gently punch it down to release excess air. On a lightly floured surface, roll or stretch the dough into a 30cm (12-inch) circle, keeping the edges slightly thicker than the center. This creates a nice cornicione (outer rim) while ensuring the center cooks through properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer the dough to a piece of parchment paper dusted with a little flour or cornmeal. This makes it easier to slide onto your pizza stone. In a small bowl, mix the ricotta with the remaining tablespoon of olive oil, a pinch of salt, pepper, and half of the minced garlic. Spread this mixture evenly over the dough, leaving a 2cm border around the edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Distribute the wilted spinach and artichoke pieces evenly over the ricotta layer. Sprinkle with dried oregano, red pepper flakes if using, and a little black pepper. Top with the grated mozzarella and parmesan cheeses, which will create that perfect melty, golden topping as they bake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and starting to brown in spots. The high heat creates a beautiful oven spring in the dough while quickly cooking the toppings. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove the pizza from the oven and transfer to a cutting board. Let it rest for 2 minutes before slicing – this allows the cheese to set slightly and prevents the toppings from sliding off. Garnish with fresh basil leaves, a light drizzle of olive oil if desired, and serve immediately while it's hot and at its most delicious. Enjoy your homemade spinach and artichoke pizza! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Spinach and Artichoke Pizza?

The key ingredients include bread flour, yeast, olive oil, garlic, fresh spinach, marinated artichoke hearts, ricotta cheese, mozzarella, parmesan, oregano, and fresh basil. The creamy base combines ricotta with garlic while the toppings create a perfect balance of flavours.

How to cook Spinach and Artichoke Pizza at home?

Learn how to cook Spinach and Artichoke Pizza by first making a homemade dough that needs to rise for 1.5-2 hours. Prepare toppings by wilting spinach with garlic, then assemble by spreading a ricotta mixture on the stretched dough, adding spinach, artichokes, and cheeses. Bake on a preheated stone at high heat (250-275°C) for 12-15 minutes until golden and bubbly.

How can I achieve a truly crispy pizza crust at home without a professional oven?

Preheat your pizza stone or baking sheet for at least 45 minutes at your oven's highest temperature (250-275°C). Use bread flour for better structure, don't overload toppings in the centre, and ensure your dough isn't too wet. The parchment paper technique helps transfer while maintaining the shape.

What's the secret to preventing a soggy middle when making vegetable-topped pizzas?

Always pre-cook watery vegetables like spinach and squeeze out excess moisture. Drain marinated ingredients thoroughly, use a thin layer of cheese directly on the base as a moisture barrier, don't overload toppings, and ensure your oven and stone are properly preheated to create immediate bottom crust cooking.

Can I make the pizza dough ahead of time for quicker preparation?

Absolutely! Prepare the dough up to 3 days ahead and store it in the refrigerator for a slow fermentation that actually improves flavour. Alternatively, freeze shaped dough balls for up to 3 months. Just bring to room temperature for about 1-2 hours before stretching and topping.

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