This artichoke pizza recipe is layered with a creamy parmesan spinach sauce, mozzarella, pecorino and tender marinated artichoke hearts. The chewy pizza dough is blistered in a super hot oven for the artichoke pizza every time!
Think of your favorite spinach artichoke dip, spread on top of the best artisan pizza and topped with gooey melted cheese. No, you’re not in a dream. It’s creamy, it’s cheesy, it’s crunchy and chewy— it’s artichoke pizza!
The white sauce is flavored with garlic, Parmesan and the tiniest knob of cream cheese. Fresh baby spinach is packed into the sauce (more than you'd think possible, which, with the case of fresh spinach, tends to be almost enough). We sprinkle mozzarella on top with a small scattering of pecorino, which you don’t want to skip. It adds salty depth to the cheese layer. By itself, it’s almost like a spinach alfredo pizza.
Then we finish the pizza recipe with really good marinated artichokes. They should be good enough to eat from the jar and not rubbery or bland. Good artichokes are so important for good artichoke heart pizza, don’t overlook that here!
Then follow my guidelines on how to make homemade pizza— I’m biased, but I’d say it’s easily the best pizza dough recipe out there!
what you need for this artichoke pizza recipe:
- pizza dough
- marinated artichoke quarters
- baby spinach
- heavy cream
- cream cheese
how to make artichoke pizza:
- Make your pizza dough
- Make the creamy parmesan spinach sauce
- Preheat oven to 500°F for at least 45 minutes
- Assemble pizza: shape dough, spread sauce, sprinkle with cheese, place artichokes on pizza (don’t forget to generously flour your pizza peel!)
- Let cool 5 minutes (sauce will be runny at first), then slice and enjoy!
how to put artichokes on pizza:
- Pat the artichokes dry before placing them on the pizza. The leaves can hold a lot of extra marinade and make your pizza soggy!
- Sometimes when you slide the pizza off the peel into the oven, the artichoke hearts jiggle around and fall off. If you’re struggling with this, I’ve found it can be easier to just slide the pizza onto the peel and (very carefully) toss the artichokes on top of the cheese once the pizza is in the oven.
why this is the best artichoke pizza recipe:
Creamy spinach sauce: The sauce on this artichoke pizza is arguably the best part of the whole recipe. We reduce heavy cream with a garlic clove until really thick and fragrant, then we wilt in a ton of fresh baby spinach. It’ll feel like you’ve added way too much spinach, but trust the process and let it cook down. Then we stir in cream cheese and grated parmesan and let it all cool. It’s creamy and richly flavored, and I also love that it’s packed with fresh spinach.
Marinated artichoke hearts: Use flavorful, tender, olive oil marinated artichoke hearts for this artichoke pizza. Don’t use canned, which can be soggy, bland and rubbery. Pat them dry and either roughly chop them or toss them straight on the pizza. If doing the latter, make sure to buy quartered artichoke hearts or they’ll be too big and heavy for the pizza.
The cheese: We use mozzarella for a milky, creamy, perfectly meltable main cheese. But then we also use a handful of grated pecorino romano. This aged sheep’s milk cheese is hard, salty, and full of flavor. A small touch adds so much flavor and dimension to the pizza!
Pizza dough: Use the best homemade pizza dough recipe for the best homemade pizza! It’s high hydration and likely very different from what you’re used to making at home-- but it’s so good. You’ll get pizza with a chewy, bubbly, crispy crust and spots of char, just like the best artisan pizzerias!
what goes well with artichokes on pizza?
If you want to expand this pizza and add more fun toppings, here are some ideas to make this your own!
- thinly sliced potatoes
- sun-dried tomatoes
- roasted red peppers
- sautéed mushrooms
- roasted garlic (blended into the creamy spinach sauce)
- chopped roasted chicken
- top finished artichoke pizza with arugula
tips on making this artichoke pizza:
- If possible, use full-fat shredded mozzarella (low-moisture, not the fresh balls). It’s not always available at stores, but it melts beautifully and makes this artichoke heart pizza super cheesy!
- A pizza steel is one of the best investments I’ve made in improving my homemade pizza game. That, and a good pizza peel! Check out my recipe for the pizza dough to get more help with the process.
- When you first take the spinach artichoke pizza out of the oven, the sauce will be very runny. That’s totally normal. Let it cool 5- 10 minutes to thicken up to a rich and creamy sauce. And believe me, you’ll want to let it cool a little bit anyways. The burns you can get from these molten hot cream sauce pizzas are no joke-- we learned the hard way with our morel pizza.
more pizza recipes to try:Print
artichoke pizza with spinach parmesan cream sauce
This artichoke pizza is spread with a creamy parmesan spinach sauce, then sprinkled with mozzarella, pecorino and marinated artichoke hearts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 12-inch pizza
- Category: Pizza
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
spinach cream sauce
- 1 ¼ cups heavy cream
- 1 garlic clove, smashed and peeled
- 1 ½ oz cream cheese
- Kosher salt
- Freshly ground black pepper
- ½ oz finely grated parmesan
- 3 oz baby spinach
- ½ recipe artisan pizza dough (one 15 oz dough ball)
- spinach cream sauce (all of recipe above)
- 4 oz shredded low-moisture mozzarella cheese (whole milk, if possible)
- 1 oz coarsely grated pecorino
- 4 oz marinated artichoke quarters (8- 10), drained and patted dry
spinach cream sauce
- Combine heavy cream and garlic clove in a medium saucepan over medium heat. Season with salt and pepper; bring to a gentle simmer. Cook, stirring every so often, until reduced by half (¾ cup or less).
- Fish out and discard garlic clove. Toss in spinach and cook about 3 minutes, or until wilted. Stir in parmesan and cream cheese, cook until melted and smooth. Remove from heat and adjust seasoning if needed. Let cool.
- Place pizza steel or stone in the middle of your oven and preheat to 500°F. Let stone heat up for a full 45 minutes. Generously flour a pizza peel and set aside.
- On a floured surface, flatten the middle of the dough ball into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle. Jiggle the peel to make sure the dough isn’t sticking (add more flour if it is).
- Spread pizza dough with spinach cream sauce (you may not need all of it), leaving ½-inch border. Sprinkle surface with mozzarella and parmesan then scatter artichoke hearts over top.
- Slide pizza onto steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, until cheese is melted and crust is charred in spots.
- Let pizza cool slightly, then slice and serve.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: ⅛th of pizza
- Calories: 409
- Sugar: 3.8g
- Sodium: 509mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8.4g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 64mg
Keywords: artichoke pizza