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Artichoke Pizza

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This Artichoke Pizza is a creamy, cheesy twist on classic pizza night, featuring tender spinach, flavorful artichoke hearts, and a rich blend of cheeses. It delivers the perfect balance of freshness and indulgence with a crisp crust and bubbly golden topping.

Ingredients

1 premade pizza dough (10–12 inch)

2 cups fresh baby spinach, chopped

1 teaspoon olive oil

1 cup artichoke hearts, drained and chopped, divided

1 cup mozzarella cheese, shredded, divided

1/4 cup parmesan cheese, plus 1 tablespoon for topping

4 ounces cream cheese, softened

2 tablespoons mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Parsley, finely chopped, for garnish

Instructions

  1. Preheat the oven to 450°F and line a baking sheet or pizza stone with parchment paper.
  2. On a lightly floured surface, roll and stretch the pizza dough into a 10–12 inch round, forming a slight edge for the crust. Transfer to the prepared baking surface.
  3. Heat olive oil in a pan over medium heat. Add chopped spinach and sauté for about 2 minutes until wilted. Remove from heat, cool slightly, and drain excess moisture.
  4. In a mixing bowl, combine sautéed spinach, 3/4 cup artichoke hearts, 1/2 cup mozzarella, parmesan cheese, cream cheese, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.
  5. Spread the artichoke mixture evenly over the prepared dough, leaving a 1-inch border for the crust.
  6. Top with remaining mozzarella, remaining artichoke hearts, and an additional tablespoon of parmesan.
  7. Bake for 15–20 minutes until the crust is golden brown and the cheese is melted and bubbly.
  8. Garnish with chopped parsley, slice, and serve warm.

Notes

  • For a heartier version, add grilled chicken or cooked bacon before baking.
  • Use provolone or fontina in place of mozzarella for a different flavor profile.
  • Whole wheat pizza dough can be substituted for added fiber.
  • Drain spinach thoroughly to prevent a soggy crust.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 375°F oven for 8–10 minutes for best texture.

Nutrition

Find it online: http://recipesbyjanet.com/artichoke-pizza/