Spinach Artichoke Pizza

Pro tips

• Pat artichoke hearts dry before topping to prevent excess moisture that can make the crust soggy.
• Spread the spinach cream sauce evenly to the edges for consistent flavor and texture throughout each slice.
• Cube the mozzarella rather than shredding it to create pockets of melted cheese that won't distribute too thinly.
• Grate parmesan fresh and sprinkle it after the pizza comes out of the oven for sharper flavor and better texture.

Substitutions

• Spinach cream sauce → store-bought spinach artichoke dip (use directly as-is, no adjustments needed)
• Mozzarella → fontina or white cheddar (similar melt; fontina adds earthiness)
• Artichoke hearts → roasted red peppers or sun-dried tomatoes (maintains texture and richness)

Storage & make-ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes until the cheese is warm and the crust crisps up slightly.

Equipment

pizza stone or baking sheet · pizza peel (optional but recommended)

Can I make the spinach cream sauce ahead of time?

Yes. Prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Spread it on the dough just before baking.

What type of pizza dough should I use?

Any pizza dough works—store-bought, homemade, or pre-made from your local bakery. A thicker, pan-style crust works especially well to support the creamy toppings.

Can I use frozen artichoke hearts instead of fresh?

Yes. Thaw frozen artichoke hearts and pat them dry with paper towels to remove excess moisture before topping the pizza.

How do I know when the pizza is done baking?

Bake until the crust is golden brown and the cheese is bubbly and lightly browned, typically 12–15 minutes at 450°F depending on your oven.

Is this pizza vegetarian?

Yes, this recipe is fully vegetarian as written. All ingredients contain no meat.