Spinach Artichoke Pizza

Ingredients

• 1 standard-size (about 227 g; recipe used 8 oz)ready-made pizza dough
• as neededsemolina flour
• 60 ml (¼ cup)onion, finely diced
• 1 clovegarlic, minced
• 15 g (1 tablespoon)butter
• 30 ml (2 tablespoons)sour cream
• 30 ml (2 tablespoons)mayonnaise
• 57 g (2 oz)cream cheese
• 120 ml (½ cup)spinach
• 198 g (7 oz), drainedcanned artichokes
• 113 g (4 oz)mozzarella cheese
• 60 ml (¼ cup)Parmesan
• as neededolive oil, for greasing

Instructions

1. 1

   Prepare the dough

   Prepare the pizza dough according to its directions and heat the oven to 230°C (450°F). Grease a pizza stone, pan or baking sheet with olive oil, or follow the manufacturer's guidance. Roll out the dough on a surface dusted with semolina to prevent sticking, transfer it to the prepared pan and set aside.

2. 2

   Make the topping

   Warm the butter in a large saucepan over medium heat with the onion and garlic. Sauté for about 3 minutes, until the onion is translucent. Stir in the sour cream, mayonnaise and cream cheese until melted and combined. Add the spinach, artichokes and 57 g (2 oz) of the mozzarella, then mix well.

3. 3

   Top and bake

   Spread the spinach-artichoke mixture over the prepared dough. Add extra spinach and artichokes on top if desired, then scatter over the remaining mozzarella and the Parmesan. Bake for 20 minutes, or until the crust is just beginning to brown and the cheese is bubbling.

What is spinach artichoke pizza?

This pizza takes its cue from spinach-artichoke dip, a creamy baked combination popular in American home cooking and restaurants, and puts it on an Italian-style pizza base. The result is rich, savoury and topped with stretchy melted cheese.

Here, sour cream, mayonnaise and cream cheese form the dip-like base, while onion and garlic build flavour. Artichokes and spinach bring freshness and texture to the creamy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1600 calories, 65g protein, 150g carbs, 88g fat.

Most of the carbohydrates come from the pizza dough, while the butter, mayonnaise, cream cheese and cheeses contribute much of the fat. The dough and cheeses also provide protein, with smaller amounts from the vegetables. For a more balanced plate, serve a slice with a generous salad or other vegetables.

Getting the dough ready

Semolina flour: dust the work surface lightly so the dough moves without sticking. Brush away any excess before transferring the base to the pan.

The recipe allows for ready-made dough, including dough made from a mix or a frozen product. Follow its own preparation directions before rolling it out.

Building a creamy topping

Onion and garlic: sauté them in butter until the onion turns translucent, about 3 minutes. This softens their flavour before the dairy goes in.

Dairy: stir the sour cream, mayonnaise and cream cheese together over the heat until smooth and melted. Add the spinach, drained artichokes and part of the mozzarella so they are distributed through the mixture.

Watch the texture

Drained artichokes: let excess liquid run off before adding them, so the topping does not become wetter than intended. Cut larger pieces into manageable bites if needed.

Cheese: the topping mixture should be well combined, while the final mozzarella and Parmesan are sprinkled over the surface. Look for bubbling cheese and a crust just beginning to brown as the recipe's doneness cues.

Timing and oven cues

The oven needs to be fully heated to 230°C (450°F) before the pizza goes in. The stated bake is 20 minutes; begin checking around that point for bubbling cheese and lightly browned crust.

Ovens and baking surfaces vary, so use the visual cues rather than extending the bake by a set amount. Let the pizza settle briefly before slicing so the creamy topping is easier to serve.

Serving the pizza

This recipe makes one serving using a standard-size dough, so it can be served as a generous individual meal or divided to share. A crisp green salad or simply dressed vegetables make a fresh counterpoint to the rich topping.

Cut into wedges once the cheese has settled slightly. If serving with a side, keep it simple so the spinach, artichokes and cheeses remain the focus.

Recipe notes & tips

• Drain the artichokes thoroughly before stirring them into the creamy mixture.
• Use semolina sparingly to stop the dough sticking without leaving a thick layer underneath.
• Keep the onion moving in the pan so it softens evenly without browning.
• Reserve some mozzarella for the top rather than mixing all of it into the filling.
• Check the crust and bubbling cheese near the end of the 20-minute bake.

Variations

• Add chilli: stir a pinch of chilli flakes into the creamy mixture for gentle heat.
• Use fresh artichokes: cook them until tender before adding them to the topping.
• Try another cheese: replace some of the mozzarella with a mild, good-melting cheese.
• Add herbs: scatter chopped basil over the baked pizza just before serving.
• Boost the greens: add extra spinach to the mixture, allowing it to wilt before spreading.

Common mistakes to avoid

• Wet artichokes: drain them well so their liquid does not loosen the topping.
• Sticky dough: dust the surface with semolina before rolling and transferring the base.
• Browning the onion too far: cook until translucent, about 3 minutes, rather than letting it colour.
• Lumpy cream cheese: stir the dairy mixture until the cream cheese has melted before adding the vegetables.
• Overbaking: use the bubbling cheese and lightly browned crust as cues and avoid leaving it in beyond that point.

How to store

Refrigerate leftover pizza in a covered container for up to 3 days. Reheat in an oven until hot throughout; this helps the crust regain some crispness.

Frequently asked questions