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A hand grabbing a slice of Spinach Artichoke Pizza off of a parchment line baking sheet resting on a wooden surface

Spinach Artichoke Pizza

  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Total Time: 31 minutes
  • Yield: 1 large pizza 1x
  • Category: Pizza, Mains
  • Method: Oven / Stovetop
  • Cuisine: Italian


This Spinach Artichoke Pizza starts with a simple base of olive oil and mozzarella cheese, then gets dressed with generous dollops of creamy parmesan spinach dip and chopped artichoke hearts.



For the parmesan spinach dip:

  • 2 tbsp garlic-infused olive oil - OR - 2 tbsp olive oil + 2 minced garlic cloves
  • 8 oz (about 2 1/2 cups) frozen spinach
  • 4 oz (112 g) cream cheese
  • 40 g (about 1/2 cup) shredded parmesan cheese
  • 1/2 tsp Kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 tsp mustard powder
  • A pinch of ground nutmeg

For the rest of the pizza

  • 1/2 recipe Easy Same-Day Pizza Dough
  • 1 tbsp olive oil
  • 4 oz (about 1 cup) shredded mozzarella cheese
  • 6 oz (about 176 g) artichoke hearts, roughly chopped



  1. Preheat your oven temperature to 500 degrees F / 260 degrees C and set a baker’s half sheet to the side.

For the parmesan spinach dip:

  1. In a medium saucepan over medium heat, add the garlic-infused olive oil (or the olive oil + minced garlic), frozen spinach, cream cheese, parmesan cheese, salt, pepper, red pepper flakes, mustard powder, and nutmeg. Stir often until spinach has broken down, the cheeses have both melted, and the mixture is warm and well-combined. Remove from heat and reserve to the side.

For the rest of the pizza:

  1. Shape your dough. If you prefer a classic pie-shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
    • If you are hand-stretching your dough:
      1. I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
      2. Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
      3. To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper.
    • If you are using a rolling pin:
      1. I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
  2. Transfer your shaped dough to the reserved baking sheet.
  3. Brush olive oil onto the pizza dough lightly and evenly. This can be done with a pastry brush or the back of a spoon. Then sprinkle the mozzarella cheese over the top of the dough.
  4. Top the pizza with large dollops of the parmesan spinach dip, spacing them out evenly, then top the pizza with the chopped artichoke hearts, spacing them out evenly.
  5. Bake for 16-22 minutes or until the crust has reached your preferred level of crispness and the mozzarella cheese is beginning to brown and blister. I find that pizzas that have a thinner topping layer take less time to bake and heavier-topped pizzas generally take a bit longer to bake so watch your pizza closely after the 16-minute mark and adjust as desired. Slice into pieces and serve warm.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1/4th of the pizza
  • Calories: 528
  • Sugar: 4 g
  • Sodium: 840 mg
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Carbohydrates: 56 g
  • Fiber: 4 g
  • Protein: 24 g
  • Cholesterol: 30 mg

Keywords: pizza, spinach, artichoke