Creamy dip-inspired homemade pizza

Transform your pizza night with this extraordinary Spinach Artichoke Pizza that combines the beloved flavors of spinach artichoke dip with homemade pizza. Creamy béchamel sauce infused with sautéed spinach creates a luxurious base, while three complementary cheeses melt into perfect harmony with tender artichoke hearts. This vegetarian masterpiece delivers sophisticated flavor in every bite, leaving traditional pepperoni pizzas in the dust. Once you experience the creamy-cheesy-savory perfection of this combination, it may just become your new favorite homemade pizza creation.

I first discovered this combination at a local pizzeria and was so completely blown away that I had to recreate it the very next day. The balance of creamy sauce, tender vegetables, and three complementary cheeses creates something truly special that's worth postponing any other dinner plans you might have. Every time I serve this to guests, they're amazed that something this delicious came from a home kitchen.

Essential Ingredients and Selection Tips

• Pizza Dough: Store-bought works perfectly, but homemade dough takes this to another level if you have the time.
• Artichoke Hearts: Choose canned artichokes packed in water, not marinated varieties which would overpower the other flavors.
• Cheese Blend: The combination of provolone, mozzarella, and Parmesan creates the perfect balance of creaminess, stretch, and sharp flavor.
• Fresh Spinach: Use fresh rather than frozen for the best texture and flavor, both in the béchamel and as a topping.

The quality of your ingredients makes a significant difference in the final pizza. When I splurged on freshly shredded Parmigiano-Reggiano rather than pre-packaged Parmesan, the depth of flavor was noticeably improved. Similarly, using good-quality artichoke hearts rather than the cheapest option available elevates the entire pizza.

Detailed Cooking Instructions

Step 1: Prepare the Crust

Preheat your oven to 450°F, placing a pizza stone inside if you have one for the best crispy crust results. Stretch your pizza dough on a sheet of parchment paper until it reaches your desired thickness, creating a raised edge around the perimeter to contain the toppings. Brush the entire surface lightly with olive oil and season with a small pinch of salt and pepper to create a flavorful foundation.

Step 2: Create the Spinach Béchamel

Melt 2 tablespoons butter in a medium saucepan over medium heat, then whisk in 2 tablespoons flour and ¼ teaspoon onion powder to form a smooth paste. Gradually pour in 1 cup of milk while whisking constantly to prevent lumps, continuing to cook until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in 2 cloves of minced garlic along with the finely chopped sautéed spinach for a sauce that serves as the creamy backbone of this pizza.

Step 3: Prepare the Toppings

Drain canned artichoke hearts thoroughly and chop them into bite-sized pieces that will distribute evenly across the pizza. Shred or thinly slice the provolone and mozzarella cheeses while keeping them cold for easier handling. Prepare additional fresh spinach leaves by giving them a rough chop – these will be scattered on top of the béchamel before adding the other toppings.

Step 4: Assemble the Pizza

Spread the spinach béchamel sauce evenly over the prepared dough, leaving a small border around the edge for the crust to rise. Distribute the fresh chopped spinach over the sauce, followed by an even layer of the provolone and mozzarella cheeses. Arrange the chopped artichoke hearts across the surface, then finish with a generous sprinkle of Parmesan cheese that will create golden brown spots as it bakes.

Step 5: Bake to Perfection

Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or a baking sheet. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with some browned spots. Watch closely during the final few minutes to prevent burning, as the high dairy content can brown quickly. Allow to cool for a minute before slicing to let the cheese set slightly for cleaner cuts.

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My first attempt at this pizza taught me the importance of properly draining the artichokes. I rushed this step and ended up with pockets of excess liquid that made parts of the crust soggy. Now I always take extra time to thoroughly drain and even pat them dry with paper towels, resulting in a perfectly crisp crust throughout.

Serving Inspiration

This sophisticated pizza deserves special presentation. For a casual dinner, serve it on a wooden pizza board with fresh basil scattered on top just after baking. For a more elegant presentation, drizzle a small amount of high-quality olive oil over the finished pizza and add a light sprinkle of red pepper flakes for color and mild heat. A side salad of simple arugula dressed with lemon and Parmesan complements the richness of the pizza perfectly.

Make-Ahead Tips

While pizza is best enjoyed freshly baked, you can prepare components ahead of time to streamline the process. The spinach béchamel can be made up to two days in advance and refrigerated – just warm it slightly before spreading to make it more manageable. You can also sauté the spinach, chop the artichokes, and shred the cheeses a day ahead, storing them separately in the refrigerator. With these preparations complete, assembly takes just minutes before baking.

Creative Variations

After mastering the basic recipe, try these delicious variations: add thinly sliced mushrooms sautéed with a touch of thyme for an earthy dimension; incorporate caramelized onions for sweet depth; or top with toasted pine nuts after baking for textural contrast. For those who insist on meat, small pieces of crispy bacon or prosciutto added after baking work beautifully without overwhelming the spinach and artichoke flavors.

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This Spinach Artichoke Pizza has become my signature dish for casual entertaining. It consistently impresses guests with its restaurant-quality flavor while being surprisingly straightforward to prepare. The combination of creamy sauce, tender vegetables, and melty cheese creates something far more exciting than standard pizza offerings. Whether for a family dinner or gathering with friends, this pizza delivers sophisticated flavor that will have everyone reaching for seconds.

Frequently Asked Questions

→ Do I really need a pizza stone to make this recipe?

While a pizza stone creates the best results with a crispy bottom crust, you can absolutely make this pizza without one. Instead, use a preheated baking sheet turned upside down, a cast iron skillet, or a pizza pan. If using a baking sheet, preheat it in the oven just as you would a stone. You can also use a pizza steel if you have one. The key is having a hot surface to place the pizza on, which helps create that perfectly crispy crust. Just adjust the baking time slightly if needed, as different materials conduct heat differently.

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach for the fresh spinach in this recipe. For the 8 oz of fresh spinach, you'll need about 4-5 oz of frozen spinach (about half a 10 oz package). Make sure to thaw it completely and squeeze out as much water as possible using a clean kitchen towel or paper towels. Since frozen spinach is already wilted, you can skip the sautéing step for that portion. Add some directly to your béchamel sauce and reserve some to sprinkle on top of the pizza as you would with the fresh chopped spinach.

→ Can I prepare components of this pizza ahead of time?

Absolutely! The spinach béchamel sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Gently reheat it before spreading on the pizza dough. You can also sauté and chop the spinach a day ahead. The dough can be prepared ahead and refrigerated (bring to room temperature before using) or even frozen (thaw completely before using). The artichoke hearts can be drained, quartered, and stored in the refrigerator. Having these components ready will make assembly quick and easy when you're ready to bake the pizza.

→ What can I use instead of provolone cheese?

If you don't have provolone cheese, there are several good substitutes. Fontina offers a similar mild, slightly tangy flavor and melts beautifully. Gouda provides a rich, buttery taste that works well with the other ingredients. Additional mozzarella can be used, though you'll lose some flavor complexity. Swiss cheese is another option that offers a distinct but complementary flavor. In a pinch, white cheddar can work too, though it will change the flavor profile somewhat. The important thing is to choose a cheese that melts well for that perfect pizza texture.

→ How can I make this pizza gluten-free?

To make this pizza gluten-free, you'll need to make two substitutions. First, use a gluten-free pizza dough (either store-bought or homemade). Many grocery stores now carry pre-made gluten-free pizza crusts or dough. Second, replace the all-purpose flour in the béchamel sauce with a gluten-free flour blend or cornstarch (use half the amount if using cornstarch). All other ingredients in the recipe are naturally gluten-free. Be aware that gluten-free crusts often have a different texture than traditional pizza dough, so you may need to adjust baking time slightly.

→ What can I serve with this pizza for a complete meal?

This flavorful pizza pairs beautifully with several side dishes. A simple arugula salad with lemon vinaigrette provides a fresh, peppery contrast to the rich pizza. Garlic bread might seem like carb overload, but a small piece is perfect for sopping up any extra sauce. A light Caesar salad is a classic pizza companion. For a more substantial meal, serve with grilled vegetables or roasted Brussels sprouts. If you'd like a protein addition, grilled chicken on the side works well with these flavors. And of course, a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio makes a perfect beverage pairing.