Spinach Artichoke Pizza Crust

Spinach artichoke pizza has become my answer whenever I want the comfort of cheesy dip and the happiness of a bubbling homemade pie all in one slice. This recipe brings together buttery béchamel, savory artichokes, and melted cheese for a dinner that feels both special and easy enough for a weeknight.

The first time I made this I was amazed by how my béchamel turned out silky and green and how artichokes dotted each slice like little surprises. My family now asks for it as their birthday pizza.

What You'll Need

• Pizza dough: Gives that chewy crisp base for all the creamy toppings, using store bought or homemade works
• Fresh spinach: Adds bright flavor and nutrition, try to pick leaves with deep green color and perky stems
• Butter and flour: Combine to thicken the sauce, you want good quality butter for the richest taste
• Milk: Makes the béchamel creamy, whole milk is ideal for smoothness
• Garlic: Lifts the savory notes, look for bulbs that are plump and free from sprouting
• Onion powder: Brings subtle sweetness
• Provolone, mozzarella, and parmesan cheeses: Together create a gooey stretchy layer, try to grate your own for the best melt
• Artichoke hearts: Bring tang and tender bites, packed in water are easiest to use and should be drained really well
• Red pepper flakes: An optional pop of heat and color

How to Make It

Prepare the Dough:

Shape the pizza dough to fit your baking sheet or stone. You want a layer about half an inch thick for a sturdy but fluffy crust. Place onto a lightly floured parchment paper so it moves easily to the oven.

Cook the Spinach:

Add half the olive oil to a large skillet over medium heat. Wilt the spinach for two to three minutes until fully collapsed. Remove to a bowl and repeat with the rest. Squeeze out as much liquid as possible then coarsely chop.

Make the Béchamel:

Return the pan to medium heat and melt the butter. Sprinkle in the flour and cook while stirring for two minutes until lightly golden and nutty smelling. Carefully add milk in splashes whisking constantly so there are no lumps. Simmer until thickened and coats a spoon. Season with onion powder salt and pepper. Stir in minced garlic and the chopped spinach. Remove from heat.

Assemble the Pizza:

Spread the warm spinach béchamel evenly over the prepared dough. Scatter provolone and mozzarella cheeses to cover. Dot the surface with quartered artichoke hearts and finish with parmesan.

Bake:

Move the pizza to a hot oven preheated to 475 degrees Fahrenheit. Bake for twelve to fourteen minutes until the cheese bubbles and the crust edges turn deep brown.

Serve:

Allow the pizza to cool for three to four minutes. Sprinkle with red pepper flakes to taste then cut into slices and enjoy while still hot.

One of my favorite ingredients in this dish is provolone because it adds that perfect balance between melty and tangy. I always remember the first time my niece came running into the kitchen just from the scent of the bubbling pizza and insisted on helping me sprinkle the cheese.

Storage Tips

Let leftover slices cool completely before wrapping tightly in foil or placing in airtight containers. Refrigerate for up to three days. To reheat use a hot oven or an air fryer for crispness. Avoid microwaving since it softens the crust.

Ingredient Substitutions

If you have only frozen spinach just thaw and squeeze out excess moisture before adding. For dairy free versions use olive oil and non dairy milk plus your favorite plant based cheese. Add a small spoonful of lemon zest to the béchamel for extra freshness.

Serving Suggestions

Serve with a lightly dressed green salad and a squeeze of lemon for contrast. Cut into squares for easy appetizer bites at parties. If you love extra texture add toasted walnuts or a drizzle of pesto before serving.

Cultural and Historical Context

Spinach artichoke dip became famous in American restaurants around the 1980s and blending those creamy Mediterranean flavors with pizza is a natural evolution. This recipe celebrates Italian American comfort food at its best.

Seasonal Adaptations

Swap in baby kale or chard in place of spinach during springtime. Try smoked mozzarella for a cozier winter flavor. Add slices of tomato and fresh basil in summer for a garden twist.

Success Stories

Friends have raved about this recipe at New Years gatherings and one even claimed it converted their artichoke skeptic partner. I love hearing from readers who use it as their date night pizza or for family movie nights.

Freezer Meal Conversion

Bake the pizza as directed. Cool completely then wrap tightly and freeze whole or in slices. To reheat simply bake from frozen at high heat until bubbly. This makes it a great make ahead option for busy weeks.

Cheesy, bright, and packed with flavor, this spinach artichoke pizza is a celebration on a crust. Try it next time you want pizza night to feel fresh and special.

Recipe FAQs

→ What cheeses work best for spinach artichoke pizza?

Provolone, mozzarella, and parmesan create a rich, melty combination. You can also use fontina or gouda for extra flavor.

→ Can I use frozen spinach instead of fresh?

Yes, thaw, drain, and squeeze out excess moisture before adding to the béchamel sauce for best texture and taste.

→ Is it possible to make the dough ahead of time?

Absolutely! Prepare homemade dough and store it in the fridge for up to 24 hours, or use store-bought for convenience.

→ How do I keep the crust crispy?

Bake the pizza on a preheated pizza stone or baking steel and avoid overloading with sauce or wet toppings.

→ What toppings can I add for variety?

Try cooked chicken, diced tomatoes, roasted garlic, or even a sprinkle of feta for added texture and flavor.