The Absolute Easiest Spinach and Artichoke Pizza

Introduction

This Spinach and Artichoke Pizza is an easy way to enjoy the flavors of classic spinach and artichoke dip on a crispy pizza crust. Garlic herb spreadable cheese creates a creamy base, while tender artichokes, fresh baby spinach, mozzarella, and sun-dried tomatoes add plenty of flavor.

The best part is how little preparation this recipe requires. Using a ready-made 12-inch pizza crust means you can assemble everything in minutes without making dough or preparing a complicated sauce.

It’s a great option for a quick lunch, an easy weeknight dinner, or a casual appetizer to share. Serve it hot from the oven while the cheese is melted and the edges of the crust are crisp.

Quick Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10–15 minutes
• Total Time: 20–25 minutes
• Servings: 2–3
• Difficulty: Easy
• Cuisine: Italian-inspired, American-style
• Course: Main course, lunch, or appetizer

Ingredients

• 1 pre-made 12-inch pizza crust
• 3 ounces (about 85 g) garlic herb spreadable cheese
• A few jarred or canned artichokes, drained and chopped if large
• 1 handful fresh baby spinach
• 1 handful shredded mozzarella cheese
• A small amount of jarred sun-dried tomatoes, sun-dried tomato pesto, or a similar topping

Optional: freshly ground black pepper and a pinch of red pepper flakes.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven according to the pizza crust package directions. If no instructions are available, 425°F (220°C) is a reasonable starting point for a ready-made crust.

Place a baking sheet or pizza pan in the oven while it heats if you want a crisper base.

2. Prepare the Toppings

Drain the artichokes well and cut them into smaller pieces if needed. If they are packed in oil or marinade, let the excess liquid drain away so the pizza doesn’t become soggy.

Roughly chop the sun-dried tomatoes if you’re using whole pieces. Wash the baby spinach and pat it dry.

3. Spread the Garlic Herb Cheese

Place the pizza crust on a baking sheet or pizza pan.

Spread the garlic herb cheese evenly over the surface, leaving a small border around the edge. This creamy cheese acts as the pizza sauce and gives every bite a rich garlic and herb flavor.

If the cheese is too firm to spread, let it sit at room temperature for a few minutes.

4. Add the Artichokes and Spinach

Scatter the artichoke pieces over the cheese.

Add the fresh baby spinach, distributing it evenly across the pizza. Use a moderate amount so the toppings cook properly without making the crust wet.

5. Add the Mozzarella and Sun-Dried Tomatoes

Sprinkle the shredded mozzarella over the toppings.

Add a few sun-dried tomatoes or small spoonfuls of sun-dried tomato pesto. The tomatoes provide a sweet, tangy contrast to the creamy cheese and savory artichokes.

6. Bake the Pizza

Bake according to the crust package instructions, usually around 10–15 minutes at 425°F (220°C), depending on the type and thickness of the crust.

The pizza is ready when the mozzarella is melted, the toppings are hot, and the crust is golden and crisp around the edges.

If the crust is already fully baked, check it early to avoid overcooking.

7. Slice and Serve

Remove the pizza from the oven and let it rest for 1–2 minutes.

Slice into wedges and serve while warm. Add freshly ground black pepper or a pinch of red pepper flakes if you like a little extra seasoning.

Recipe Tips for Success

• Drain the artichokes well: Excess marinade or brine can make the pizza base soggy.
• Pat the spinach dry: Extra moisture can prevent the crust from crisping.
• Don’t overload the crust: A light, even layer of toppings helps the pizza bake evenly.
• Use spreadable garlic herb cheese: It creates a flavorful creamy base without needing to make a separate sauce.
• Watch the baking time: Pre-made crusts vary, so use the package directions as your main guide.
• Add pesto sparingly: Sun-dried tomato pesto has a concentrated flavor, so a few small spoonfuls are usually enough.
• Bake on a hot pan: A preheated baking sheet or pizza stone can help produce a crisper bottom.

Ingredient Substitutions

• Garlic herb spreadable cheese: Use garlic-and-herb cream cheese or a soft herbed cheese.
• Fresh baby spinach: Frozen spinach can work if thawed and squeezed very dry before use.
• Mozzarella: Use a pizza cheese blend, provolone, or a little fontina.
• Artichokes: Canned artichoke hearts or marinated artichokes are both suitable. Drain them before adding.
• Sun-dried tomatoes: Use sun-dried tomato pesto, finely chopped roasted red peppers, or omit them if preferred.
• Pre-made pizza crust: Use naan bread, flatbread, or a prepared flatbread crust for smaller individual pizzas.

Recipe Variations

Spinach Artichoke Dip Pizza

Add a little grated Parmesan to the mozzarella for a flavor closer to classic spinach and artichoke dip.

Spinach and Artichoke Pesto Pizza

Spread a thin layer of sun-dried tomato pesto over the garlic herb cheese, or drizzle a little pesto over the pizza after baking.

Extra Cheesy Spinach Artichoke Pizza

Add a small amount of grated Parmesan or fontina along with the mozzarella for a richer cheese topping.

Spicy Spinach Artichoke Pizza

Sprinkle red pepper flakes over the pizza before baking or add a little hot honey after baking for a sweet-and-spicy finish.

Mediterranean Spinach Pizza

Add sliced black olives or a few crumbles of feta cheese for a Mediterranean-inspired variation.

Storage and Reheating

Refrigeration: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.

Reheating in the oven: Place slices on a baking sheet and heat at 350°F (175°C) for about 5–8 minutes, or until hot.

Reheating in a skillet: Heat slices in a covered skillet over medium-low heat until warmed through. Remove the lid for the last minute if you want the bottom to crisp up.

Microwave: You can microwave a slice for a quick reheat, although the crust will be softer.

Freezing: Freezing is possible, but the spinach and creamy cheese may change texture after thawing. For the best quality, enjoy this pizza freshly baked or refrigerated for a short time.

Serving Suggestions

This spinach and artichoke pizza works well as a light meal or as part of a casual spread. Serve it with:

• A fresh green salad with lemon vinaigrette
• Roasted vegetables
• Tomato soup or vegetable soup
• Marinated olives
• Garlic bread for a more substantial meal
• A simple cucumber and tomato salad

For a party, cut the pizza into smaller squares or thin wedges so it’s easy to share.

Nutrition Information

Estimated per serving, assuming 3 servings:

• Calories: 330 kcal
• Protein: 13 g
• Carbohydrates: 36 g
• Fat: 15 g
• Saturated Fat: 7 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 700 mg

Nutrition values are approximate and depend on the pizza crust, brand of spreadable cheese, amount of mozzarella, and quantity of artichokes and sun-dried tomatoes used.

Frequently Asked Questions

Can I use fresh artichokes for this pizza?

Jarred or canned artichokes are the easiest option because they are already cooked. Fresh artichokes need to be cleaned and cooked before being used as a topping.

Do I need to cook the spinach before adding it?

No. Fresh baby spinach can go directly onto the pizza. Pat it dry first, and avoid adding too much so it doesn’t release excess moisture.

Can I make spinach and artichoke pizza ahead of time?

You can prepare and drain the toppings ahead of time. For the best texture, assemble the pizza shortly before baking rather than leaving the topped crust sitting for too long.

What cheese works best for spinach and artichoke pizza?

Garlic herb spreadable cheese creates the creamy base, while mozzarella melts over the toppings. Parmesan, fontina, or provolone can be added for extra flavor.

How do I keep the pizza crust crispy?

Drain the artichokes, dry the spinach, avoid excessive toppings, and bake on a hot baking sheet or pizza stone if available.

Can I make this pizza on flatbread?

Yes. Naan, pita, or prepared flatbread can be used instead of a 12-inch pizza crust. Since these bases are often thinner, start checking for doneness earlier.

Is sun-dried tomato pesto necessary?

No. It’s an optional flavor addition. You can use chopped sun-dried tomatoes or omit them entirely if you prefer a simpler spinach and artichoke flavor.

Can I make this pizza vegetarian?

Yes. The listed ingredients are generally suitable for a vegetarian pizza, but check the cheese labels if you avoid animal-derived rennet.

Final Thoughts

This Spinach and Artichoke Pizza proves that an easy dinner can still feel special. Garlic herb cheese creates a creamy base, artichokes add a savory bite, spinach brings freshness, and mozzarella melts everything together.

With a ready-made crust and just a handful of toppings, you can have this pizza on the table in around 25 minutes. Keep the toppings well drained, bake until the edges are crisp, and enjoy it fresh from the oven.

Print