The Absolute Easiest Spinach and Artichoke Pizza

If you love spinach and artichoke dip, you’re going to want to try it on pizza. This Spinach and Artichoke Pizza is incredibly easy to make, using a pre-made crust, creamy garlic herb cheese, tender spinach, artichokes, mozzarella, and a little sun-dried tomato for extra flavor.

There’s no homemade pizza dough, complicated sauce, or long ingredient list. Everything goes straight onto the crust and into the oven. It’s an easy option for busy weeknights, casual lunches, or a quick homemade pizza night.

Why You’ll Love This Spinach and Artichoke Pizza

• Super easy: A pre-made pizza crust keeps preparation to a minimum.
• Creamy and cheesy: Garlic herb spreadable cheese creates a rich base without needing traditional pizza sauce.
• Fresh vegetables: Baby spinach and artichokes add plenty of flavor and texture.
• Quick dinner: The pizza can be ready in around 20 minutes.
• Easy to customize: Add more cheese, vegetables, or your favorite pizza toppings.

Quick Recipe Overview

Prep Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: 20 minutes
Servings: 2–3
Course: Dinner, Lunch
Cuisine: Italian-inspired

Ingredients

• 1 (12-inch) pre-made pizza crust
• 3 ounces garlic herb spreadable cheese, such as Alouette
• A few jarred or canned artichokes, drained and roughly chopped
• 1 handful fresh baby spinach
• 1 handful shredded mozzarella cheese
• Jarred sun-dried tomatoes, sun-dried tomato pesto, or a similar topping

How to Make Spinach and Artichoke Pizza

1. Preheat the Oven

Preheat your oven according to the instructions on your pizza crust package. For a crispier crust, place a pizza stone or baking sheet in the oven while it heats.

2. Prepare the Toppings

Drain the artichokes well and roughly chop them into bite-sized pieces.

If you’re using sun-dried tomatoes packed in oil, drain them and slice them into smaller pieces. If you’re using sun-dried tomato pesto, you can spoon small amounts directly onto the pizza.

The spinach can be used whole if the leaves are small. Larger leaves can be roughly chopped.

3. Add the Garlic Herb Cheese

Place the pre-made pizza crust on a baking sheet or pizza pan.

Spread the garlic herb cheese evenly over the crust, leaving a small border around the edges.

The creamy cheese works as the base instead of traditional pizza sauce.

4. Add the Spinach and Artichokes

Scatter the fresh baby spinach over the cream cheese layer.

Add the chopped artichokes evenly across the pizza. Don’t worry if the spinach seems like a lot at this point—it will shrink considerably as it cooks.

5. Add Mozzarella and Sun-Dried Tomatoes

Sprinkle the shredded mozzarella over the top.

Add a few pieces of sun-dried tomato or small spoonfuls of sun-dried tomato pesto. Use as much or as little as you like.

6. Bake the Pizza

Bake according to the crust package directions, usually for about 10–15 minutes, or until the crust is golden and the cheese is melted and lightly browned.

For an extra-crispy bottom, place the pizza directly on a preheated pizza stone or hot baking sheet if your crust allows it.

7. Slice and Serve

Let the pizza rest for a minute or two before slicing.

Cut into wedges and serve while warm, when the garlic herb cheese and mozzarella are creamy and melted.

Recipe Tips for Success

Drain the artichokes well.
Excess liquid can make the pizza soggy. Give jarred or canned artichokes a good drain before adding them.

Don’t overload the spinach.
Fresh spinach shrinks as it cooks, but adding too much can release excess moisture.

Use a flavorful spreadable cheese.
Garlic herb cheese gives the pizza much of its flavor, so choose a variety you enjoy.

Watch the sun-dried tomatoes.
Sun-dried tomatoes have a concentrated flavor. A small amount is usually enough to add a sweet, tangy note.

Bake until the edges are golden.
The exact baking time depends on your crust, so use the crust’s package instructions as your primary guide.

Ingredient Substitutions

• Pre-made pizza crust: Use naan, flatbread, pita, or homemade pizza dough.
• Garlic herb cheese: Use plain cream cheese mixed with garlic and Italian herbs.
• Mozzarella: Try provolone, Italian cheese blend, or fontina.
• Fresh spinach: Baby kale can work as an alternative.
• Artichokes: Marinated or plain canned artichokes both work well.
• Sun-dried tomatoes: Use roasted red peppers or sun-dried tomato pesto.

Recipe Variations

Extra Cheesy Spinach Artichoke Pizza

Add another layer of mozzarella and sprinkle Parmesan over the top before baking.

Spinach Artichoke Dip Pizza

Mix the garlic herb cheese with a little softened cream cheese before spreading it over the crust for an even richer base.

Spicy Spinach Artichoke Pizza

Add a pinch of crushed red pepper flakes or thinly sliced jalapeños for some heat.

Chicken Spinach Artichoke Pizza

Add cooked shredded or diced chicken for a heartier pizza.

Pesto Spinach Artichoke Pizza

Spread a thin layer of basil pesto over the crust before adding the garlic herb cheese for extra herb flavor.

What to Serve With Spinach and Artichoke Pizza

This pizza works well with a simple side salad or a few fresh vegetables.

Try serving it with:

• Simple green salad
• Caesar salad
• Tomato and cucumber salad
• Roasted vegetables
• Garlic bread
• Fresh fruit

A light salad with lemon dressing is especially good alongside the creamy cheese and rich artichokes.

How to Store

Allow leftover pizza to cool completely, then place the slices in an airtight container and refrigerate for up to 3 days.

For the best texture, reheat slices in a toaster oven, oven, or air fryer until hot and crisp.

Can You Freeze Spinach and Artichoke Pizza?

Yes, leftover pizza can be frozen.

Place cooled slices on a parchment-lined tray and freeze until firm. Then transfer them to a freezer-safe container or bag.

Freeze for up to 2 months for the best quality.

Reheat directly from frozen in an oven or air fryer until hot and crisp.

Frequently Asked Questions

Can I use frozen spinach?

Yes, but thaw it completely and squeeze out as much water as possible before adding it to the pizza. Fresh baby spinach is easier for this recipe.

What kind of artichokes should I use?

Both canned and jarred artichokes work. Grilled or marinated artichokes add extra flavor, while plain canned artichokes give you a more neutral base.

Can I make this pizza without mozzarella?

Yes. Provolone, fontina, Parmesan, or an Italian cheese blend can be used instead.

Do I need pizza sauce?

No. The garlic herb spreadable cheese acts as the creamy base, so traditional tomato pizza sauce isn’t necessary.

How can I make the crust extra crispy?

Bake the pizza on a preheated pizza stone or baking sheet and avoid adding too many wet toppings. Draining the artichokes well also helps.

Nutrition Information

Approximate nutrition per serving, based on 3 servings and depending on the specific pizza crust and cheeses used:

Calories: 390
Protein: 15g
Carbohydrates: 44g
Fat: 18g
Fiber: 4g
Sugar: 5g
Sodium: 780mg

Nutrition information is an estimate and will vary depending on the crust, cheese, artichokes, and sun-dried tomatoes used.

Final Thoughts

This Spinach and Artichoke Pizza proves that homemade pizza doesn’t have to be complicated. A store-bought crust, creamy garlic herb cheese, a few vegetables, and mozzarella are all you need to create a flavorful meal in very little time.

The combination of creamy cheese, tender spinach, savory artichokes, and sweet-tangy sun-dried tomatoes makes every slice satisfying. It’s an especially easy recipe to keep in your back pocket when you want pizza without making dough from scratch.

Print