Spinach Artichoke Pizza Recipe

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Carla Duncan Modified: March 23, 2022
Spinach Artichoke Pizza Recipe

How To Make Spinach Artichoke Pizza

This delicious spinach artichoke pizza comes with white sauce topped with provolone, mozzarella, and Parmesan for a surely cheesy loaded slice.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 16ozpizza dough,homemade or store bought
  • 8ozfresh spinach,divided
  • 2tbspbutter
  • 2tbspall purpose flour
  • ¾cupmilk
  • ¼tsponion powder
  • salt and freshly ground black pepper
  • 1clovegarlic,minced
  • 2tbspextra virgin olive oil,divided
  • 4ozprovolone cheese,(1 cup)
  • 2ozmozzarella cheese,½ cup, shredded
  • 2ozParmesan cheese,finely shredded, slightly packed ½ cup
  • 8canartichoke hearts,drained well and quartered, don’t use marinated
  • red pepper flakes,for serving, optional


  1. Preheat oven to 450 degrees F.

  2. Place the pizza stone in preheated oven and allow to rest in the oven for 20 minutes.

  3. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along the outer edge.

  4. Brush with 1 tablespoon olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats. (If the pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).

  5. In a large saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Once oil is hot, add ¾ of the spinach and saute just until wilted.

  6. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set it aside.

  7. In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook for 2 minutes, stirring constantly.

  8. Then while whisking slowly stir in milk and increase the temperature to medium-high heat and cook, stirring constantly until mixture has thickened well.

  9. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed chopped spinach. Chop remaining fresh spinach (to get about 1½ cups chopped). Set aside

  10. To assemble the pizza, spread the spinach béchamel sauce (the white sauce) evenly over the pizza crust, leaving the rim uncoated.

  11. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella, and Parmesan cheeses and chopped artichokes.

  12. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.

  13. Slide a pizza peel under the parchment paper and carefully transfer the pizza to the hot pizza stone in the oven.

  14. Bake 10 to 13 minutes until the crust is golden brown.


  • Calories: 574.47kcal
  • Fat: 26.48g
  • Saturated Fat: 12.69g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 9.51g
  • Polyunsaturated Fat: 2.54g
  • Carbohydrates: 60.38g
  • Fiber: 7.51g
  • Sugar: 3.84g
  • Protein: 25.50g
  • Cholesterol: 49.32mg
  • Sodium: 1108.74mg
  • Calcium: 565.66mg
  • Potassium: 726.38mg
  • Iron: 5.30mg
  • Vitamin A: 368.69µg
  • Vitamin C: 21.01mg
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