Spinach Artichoke Pizza
The ultimate comfort food has arrived with this Spinach Artichoke Pizza. Creamy, cheesy, and loaded with fresh ingredients, this easy weeknight dinner will satisfy your cravings. Enjoy a delightful combination of flavors that will have everyone coming back for seconds!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Peeler
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 16 oz Pizza Dough homemade or store-bought
- 8 oz Fresh Spinach divided
- 2 Tbsp Butter
- 2 Tbsp All-purpose Flour
- 3/4 cup Milk
- 1/4 tsp Onion Powder
- 1 clove Garlic minced
- 2 Tbsp Extra Virgin Olive Oil divided
- 4 oz Provolone Cheese (1 cup, chopped)
- 2 oz Shredded Mozzarella Cheese (1/2 cup)
- 2 oz Finely Shredded Parmesan Cheese (slightly packed 1/2 cup)
- 6 - 8 Canned Artichoke Hearts drained well and quartered (don't use marinated)
- to taste Red Pepper Flakes for serving (optional)
Instructions
- Preheat your oven to 450 degrees Fahrenheit. This high temperature is crucial for achieving a crispy crust. Place your pizza stone in the preheated oven, allowing it to rest for 20 minutes so it gets hot enough to create that perfect crust.
- While the oven is heating, take your pizza dough and stretch it out over a sheet of parchment paper. Aim for a 13-inch round and create a taller rim along the outer edge for a lovely crust. This is where the magic happens!
- Brush the crust lightly with 1 tablespoon of olive oil and season it with salt and freshly ground black pepper. Let the crust rest while the pizza stone continues to preheat. If your dough was refrigerated, make sure to bring it to room temperature first before shaping.
- In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add three-quarters of the fresh spinach and sauté just until it wilts. Be careful not to overcook it; it should remain vibrant green. Transfer the wilted spinach to a layer of paper towels and gently press out some excess liquid before finely chopping it and setting it aside.
- In a small saucepan, melt butter over medium heat. Once melted, whisk in the flour and onion powder and cook for about 2 minutes, stirring constantly. This creates a roux, which will thicken your sauce.
- Gradually stir in the milk while whisking to avoid lumps. Increase the heat to medium-high and continue to whisk constantly until the mixture thickens well. You want it to coat the back of a spoon.
- Season the béchamel sauce with salt and pepper to taste. Remove the saucepan from the heat and stir in the minced garlic and the sautéed, chopped spinach. Chop the remaining fresh spinach until you have about 1 and 1/2 cups chopped, set aside for assembling.
- Now it’s time to assemble your pizza! Spread the creamy spinach béchamel sauce evenly over the prepared pizza crust, leaving the rim uncoated. This sauce will be the star of the show!
- Next, sprinkle the chopped fresh spinach over the sauce, followed by the provolone cheese, mozzarella cheese, and parmesan cheese. Finally, add the quartered artichoke hearts on top. Let your creativity shine!
- Using a pizza peel, carefully transfer the pizza to the hot pizza stone in the oven. Bake for about 10 to 13 minutes until the crust is golden brown and the cheeses are bubbling and melted. The aroma will fill your kitchen!
- Once done, remove the pizza from the oven and let it cool slightly before cutting it into slices. Serve warm sprinkled with red pepper flakes if desired. Enjoy every bite of this delicious creation!
Notes
- Tip 1: Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore the crust's crispiness.
- Tip 2: You can freeze the unbaked pizza. Simply assemble it, wrap it tightly, and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
- Tip 3: This pizza pairs wonderfully with a light salad or a glass of sparkling water to balance the richness.
- Tip 4: Add grilled chicken or roasted vegetables for an extra twist. The possibilities are endless!
- Tip 5: Feel free to sprinkle fresh herbs like basil or oregano on top before serving for an extra pop of flavor.