Italian Spinach and Artichoke Pizza Recipe
This Italian Spinach and Artichoke Pizza is a delicious white pizza (pizza bianca) inspired by Italian flavors, featuring a creamy garlic base topped with sautéed spinach, marinated artichoke hearts, and a generous blend of cheeses for a comforting, veggie-packed twist on classic Neapolitan-style flatbread.
Why You’ll Love This Recipe
This recipe transforms the beloved spinach artichoke dip into an irresistible pizza that’s creamy, cheesy, and full of fresh Mediterranean vibes—without any tomato sauce to overpower the delicate artichokes and spinach.
The combination of ricotta for creaminess, mozzarella for that perfect stretchy melt, and Parmesan for nutty sharpness creates layers of flavor in every bite. It’s vegetarian-friendly yet indulgent, quick enough for weeknights but elegant enough to impress guests.
The artichokes add a tangy, briny pop that balances the richness, while fresh spinach brings brightness and a touch of earthiness. Baking it hot gives a crispy crust with bubbly, golden cheese—pure comfort food with an Italian soul that feels both familiar and exciting.
Italian Spinach and Artichoke Pizza Recipe
Creamy white pizza with spinach, artichokes, garlic, and three cheeses on crispy Italian crust—vegetarian bliss!
Ingredients
- 1 lb (450g) pizza dough (homemade or store-bought)
- 2 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup freshly grated Parmesan cheese, divided
- 3 cups fresh baby spinach, roughly chopped
- 1 (14 oz) can artichoke hearts, drained, patted dry, and chopped
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes, fresh basil for garnish
Instructions
- Get everything ready and preheat like a pro: Fire up your oven to its highest setting (475–500°F/245–260°C) with a pizza stone or heavy baking sheet inside—it needs at least 20–30 minutes to get screaming hot for that perfect crispy base every Italian nonna would approve of!
- Sauté the spinach for freshness: In a large skillet over medium heat, warm 1 tablespoon olive oil, toss in the minced garlic, and stir for 30 seconds until fragrant (don’t let it burn!). Add the chopped spinach, season with a pinch of salt and pepper, and cook 2–3 minutes until just wilted and bright green. Remove from heat and set aside to cool slightly.
- Prep those artichokes: Make sure your drained artichoke hearts are patted super dry with paper towels (key to no-soggy pizza!), then chop them into bite-sized pieces for even topping distribution.
- Stretch the dough with love: On a lightly floured surface or parchment paper, gently stretch your pizza dough into a 12–14 inch round (or rectangle if easier). Use your fingertips to create a slightly thicker edge for that classic crust handle—keep it thin in the center for crispiness.
- Build the creamy base: Drizzle the remaining olive oil over the dough and brush it evenly. Spread the ricotta cheese all over like a luscious canvas, leaving a small border. Sprinkle half the Parmesan and a bit of mozzarella on top for extra cheesy goodness.
- Layer the veggies beautifully: Scatter the wilted spinach evenly, then dot with chopped artichoke hearts. Season lightly with more salt, pepper, and red pepper flakes if you like a gentle kick.
- Top it off generously: Pile on the remaining mozzarella and Parmesan cheeses—don’t be shy; this is what gives that bubbly, golden finish we all crave!
- Slide it into the heat: Carefully transfer the pizza (on parchment or directly if using a peel) to the preheated stone/sheet. Bake 12–15 minutes until the crust is golden, cheese is melted and spotty-browned, and edges are puffed and crisp.
- Rest and finish: Pull it out and let it rest 2–3 minutes—this helps the cheese set so slices hold together. Drizzle with a little extra olive oil and scatter fresh basil if desired for that wow factor.
- Slice, serve, and enjoy!: Cut into wedges with a pizza cutter, grab a slice while it’s hot, and savor the creamy, tangy, cheesy Italian magic you just created.
Notes
This is a white pizza (no red sauce), staying true to Italian pizza bianca traditions. Adjust cheese amounts to taste—more ricotta for creamier, more mozzarella for stretchier. Always use high heat for best results!
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 950Total Fat 46gSaturated Fat 19gUnsaturated Fat 28gCholesterol 96mgSodium 1774mgCarbohydrates 89gFiber 9gSugar 5gProtein 45g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- For the best crust texture, preheat your oven (and pizza stone or baking sheet) as hot as it goes—ideally 475–500°F (245–260°C)—to mimic a pizza oven’s crisp bottom.
- Pat the artichoke hearts and spinach very dry after draining/sautéing to avoid a soggy pizza. Excess moisture is the enemy!
- Use fresh garlic minced finely or roasted for deeper flavor; it infuses everything beautifully.
- Stretch the dough gently with your hands (not a rolling pin) to keep those airy bubbles for authentic Italian chew.
- Add cheese in stages: a base layer under toppings for structure, then more on top for golden browning.
- Let the pizza rest 2–3 minutes after baking so the cheese sets slightly for cleaner slices.
Ingredients Notes
- Pizza dough: Opt for homemade or high-quality store-bought (about 1 lb/450g) for that classic Italian chew—Neapolitan-style if available. It forms the crisp yet tender base.
- Olive oil: Extra virgin for drizzling; it adds fruity aroma and prevents sticking while enhancing the “bianca” style.
- Garlic: Fresh cloves minced or roasted; the backbone of flavor, infusing the creamy elements without overwhelming.
- Ricotta cheese: Whole milk for creaminess; it creates a luscious spreadable base reminiscent of dip but lighter on pizza.
- Mozzarella: Fresh or low-moisture shredded; provides the iconic melt and stretch Italian pizzas are known for.
- Parmesan: Freshly grated for sharp, salty umami that ties everything together.
- Fresh spinach: Baby spinach wilts quickly and stays vibrant; avoid frozen as it can release too much water.
- Artichoke hearts: Canned or jarred in water or oil (drained well); marinated ones add extra tang and Italian flair—chop them for even distribution.
- Seasonings: Salt, black pepper, and optional red pepper flakes or Italian herbs for subtle heat and aroma.
Variations and Substitutions
- Make it vegan: Swap ricotta for cashew cream or vegan ricotta, use plant-based mozzarella and Parmesan alternatives, and ensure the dough is vegan.
- Add protein: Top with grilled chicken strips, crumbled Italian sausage, crispy prosciutto, or salami slices for a meat-lover’s version.
- Cheese swaps: Use fontina or provolone instead of mozzarella for a milder melt, or add gorgonzola crumbles for bold tang.
- Herb boost: Stir fresh basil pesto into the ricotta base, or scatter torn basil leaves after baking for bright Italian freshness.
- Spice level: Include red pepper flakes in the base or drizzle chili oil post-bake for heat.
- Crust options: Try cauliflower crust for low-carb, whole wheat for nuttier flavor, or grill it for smoky char like pizza bianca.
- Extra veggies: Add sliced cherry tomatoes, caramelized onions, mushrooms, or roasted red peppers for more color and texture.
Storage Options
Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or toaster oven for 5–8 minutes to restore crispiness—avoid the microwave as it makes the crust soggy.
Freeze unbaked topped pizza (wrapped tightly) for up to 1 month; bake from frozen adding a few extra minutes. Fully baked slices freeze well too—thaw overnight and reheat.
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