Spinach Artichoke Pizza
Try this Spinach Artichoke Pizza recipe.
Try this Spinach Artichoke Pizza recipe.
- 1 clove garlic minced
- salt and freshly ground black pepper
- 2 tbsp butter
- 3/4 cup milk
- 1/4 tsp onion powder
- 2 tbsp all-purpose flour
- 2 tbsp extra virgin olive oil divided
- red pepper flakes for serving (optional)
- 1 (16 oz ) homemade or store bought pizza dough*
- 8 oz fresh spinach divided
- 4 oz provolone cheese (1 cup. i used deli slices and ch
- 2 oz shredded low-moisture mozzarella cheese (1/2 cup)
- 2 oz finely shredded parmesan cheese (slightly packed 1
- 6 - 8 canned artichoke hearts drained well and quartered (don't use marinated)
- Carbohydrate 29.6431643325983 g
- Cholesterol 79.0062500413783 mg
- Fat 42.8261285731001 g
- Fiber 5.51692555159009 g
- Protein 14.3878196409458 g
- Saturated Fat 19.8853132617728 g
- Serving Size 1 1 recipe (702g)
- Sodium 2939.63954870805 mg
- Sugar 24.1262387810082 g
- Trans Fat 3.04317001468354 g
- Calories 540 calories
Step-by-step
- Preheat oven to 450 degrees.
- Place pizza stone in preheated oven and allow to rest in oven 20 minutes.
- Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge.
- Brush with 1 Tbsp olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
- In a large saucepan, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted.
- Transfer to a layer of paper towels and gently press some of the excess liquid out.
- Finely chop spinach and set aside.
- In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly.
- Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well.
- Season with salt and pepper to taste.
- Remove from heat and stir in minced garlic and sauteed, chopped spinach.
- Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
- To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated.
- Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes.
- Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven.
- Bake 10 - 13 minutes until crust is golden brown.
- Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.
My Favorite Weeknight Dinner: Spinach Artichoke Pizza
As a busy working mom, finding time to cook a delicious and satisfying dinner can sometimes feel like a Herculean task. Between juggling work deadlines, school pick-ups, and all the other things that come with modern life, the last thing I want is to spend hours in the kitchen. That’s why I've become a huge fan of quick, yet impressive, recipes that don't compromise on flavor. And this Spinach Artichoke Pizza is a perfect example!
This pizza isn't just your average takeout. It's bursting with flavor, thanks to the creamy spinach artichoke sauce and the combination of three different cheeses – provolone, mozzarella, and parmesan. The fresh spinach adds a vibrant green touch, and the artichoke hearts provide a delightful, slightly tangy bite. I love how easily this pizza can be customized to fit my family’s preferences. Sometimes I add a sprinkle of red pepper flakes for a little kick, while other times I keep it simple and classic.
The best part? This recipe is surprisingly simple to make! I usually start by prepping the ingredients while the oven is preheating. The sauce comes together quickly, and assembling the pizza is a breeze. Baking it on a pizza stone ensures a perfectly crispy crust, a must-have for any pizza lover. The whole process, from prep to cleanup, takes around an hour, leaving me with more time to enjoy the evening with my family. And let's be honest, the aroma that fills the kitchen while it bakes is almost as good as the actual pizza itself.
Tips and Tricks for Pizza Perfection
Using store-bought dough: For busy weeknights, I often opt for pre-made pizza dough. It saves a significant amount of time without sacrificing quality. Just make sure to let it come to room temperature before shaping.
Fresh vs. frozen spinach: Fresh spinach is my preferred choice for this recipe because of its bright flavor and texture, but if you only have frozen spinach on hand, it'll work perfectly fine. Just make sure to thaw and squeeze out all excess moisture before adding it to the sauce.
Cheese variations: Feel free to experiment with your favorite cheese combinations. I love the creamy provolone, the stretchy mozzarella, and the salty parmesan, but you can substitute with other cheeses based on your personal taste.
Adding protein: To make this pizza even more filling and satisfying, you could add grilled chicken, sausage, or bacon. The possibilities are endless!
Leftovers are a bonus: This pizza is just as delicious the next day! I often make a double batch and freeze half of the pizza for future meals. It's a lifesaver on nights when time is truly of the essence.
This Spinach Artichoke Pizza recipe is more than just a dinner; it's a testament to the fact that delicious, home-cooked meals can be achievable even amidst a busy schedule. So, the next time you're looking for a quick, easy, and incredibly flavorful weeknight dinner, give this recipe a try. I’m confident it will become a new family favorite!
Ingredients you'll need:
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 3/4 cup milk
- 1/4 teaspoon onion powder
- 2 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil, divided
- Red pepper flakes for serving (optional)
- 1 (16 oz) homemade or store-bought pizza dough
- 8 oz fresh spinach, divided
- 4 oz provolone cheese
- 2 oz shredded low-moisture mozzarella cheese
- 2 oz finely shredded parmesan cheese
- 6-8 canned artichoke hearts, drained well and quartered
Enjoy!
