Artichoke and Spinach Pizza

Pro tips

• Use fresh spinach wilted and squeezed dry, or thawed frozen spinach drained thoroughly—excess moisture will make the crust soggy.
• Chop artichokes into small, even pieces so they distribute evenly across the pizza and cook through.
• Spread the cream sauce in an even layer, leaving a thin border at the crust edge for better browning and structural integrity.
• Watch for bubbling and slight browning of the cheese as your doneness cue; this ensures the cream sauce is hot throughout and the crust is set.

Substitutions

• Frozen artichoke hearts → canned artichokes (drain and pat dry to avoid excess liquid)
• Heavy cream → crème fraîche or Greek yogurt (use less, as they are thicker)
• Whole milk mozzarella → part-skim mozzarella (may have slightly less stretch, but works)

Storage & make-ahead

Store leftover slices covered in the refrigerator for up to 3 days; reheat on a baking sheet at 375°F for 8–10 minutes until warm and cheese is melted.

Equipment

pizza stone or baking sheet · pizza peel (recommended for thick-crust handling)

Can I use frozen artichokes for this pizza?

Yes. Thaw frozen artichokes, drain well, and chop finely to remove excess moisture before mixing into the cream sauce.

What temperature should I bake this pizza?

Bake at 450–475°F (232–246°C) for 15–20 minutes until the crust is golden and the cheese is bubbly and slightly browned.

How do I prevent a soggy crust with the cream sauce?

Spread the cream sauce evenly and not too thick; prebake the dough for 3–5 minutes before topping, or use a thicker dough base.

Can I make the cream sauce ahead of time?

Yes. Prepare the spinach-artichoke cream sauce up to 2 days ahead, store covered in the refrigerator, and spread on the dough just before baking.

What type of cheese works best for this pizza?

Low-moisture mozzarella shreds are ideal for a good cheese pull and even melting without excess moisture.