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Spinach Artichoke White Cheese Pizza

Spinach Artichoke White Cheese Pizza
Thick style homemade pizza crust topped with garlic, two cheeses, artichokes, and spinach. Like spinach artichoke dip, but better. If that’s even possible!
Yield 1 (12-inch) pizza
1

Reviews

Ingredients

  • 1/2 recipe Homemade Pizza Crust
  • 1 tablespoons olive oil
  • 3 cloves roasted garlic (finely chopped*)
  • 1/4 cup grated Parmesan cheese (plus more for sprinkling on top)
  • 2 cups shredded mozzarella cheese
  • 1 (13oz) bag bag artichoke hearts (drained and quartered**)
  • 1 1/2 cups fresh spinach
  • Fresh ground pepper to taste

Instructions

  • Prepare the homemade pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
  • To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with chopped roasted garlic, then add parmesan cheese, mozzarella cheese, artichokes, and spinach on top. Finish with an extra sprinkle of parmesan cheese on top, if desired.
  • Bake pizza for 12-15 minutes. Remove from the oven and top with fresh ground pepper, if desired. Slice hot pizza and serve immediately.
  • Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes

  1. How to Roast Garlic: Slice off the top of a garlic bulb so the cloves are exposed inside. Place, clove side up, in a baking pan or on a baking sheet and drizzle lightly with olive oil. Top with some fresh ground pepper and sea salt. Cover with aluminum foil and roast at 375°F (190°C) for about 35-40 minutes. The cloves will be very soft inside. You need 3 cloves for this recipe.
  2. Artichokes: I used one 13 ounce bag of frozen artichokes that I let thaw completely and I drained. You can use canned artichokes instead– drain and quarter beforehand. Anywhere around 13 ounces is fine. Add more/less depending on your taste preference.
Recipe by Sally’s Baking Addiction.

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Review & Comments

Carla B | Reply

4 stars
Very nice dough (linked in recipe). Baked @ 500 degrees, very lowest rack in non-convection, electric oven for about 14 minutes (starting checking at 10 minutes). I heated baking stone along with oven, assembling pizza on parchment paper dusted with cornmeal directly on pizza peel, easy to slide onto hot stone. Crust was crispy and substantial. Modifications were much more garlic (sauteed in olive oil with a pinch of salt, this eliminated the need to brush crust with oil. Used romano & fontina cheeses. Used black pepper + crushed red serving. Was quite good, next time I would use even more garlic as well as far more spinach.

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