Why not put all the wonderful things that spinach artichoke dip has to offer on a pizza instead? This pizza with spinach and artichoke is sure to be a hit with everyone.
What’s not to like about the classic party dip made of spinach and artichoke hearts? The combination of the gooey, creamy cheese and the tangy artichoke makes it into some kind of chemical that is irresistible. This spinach artichoke grilled cheese was one of our first great “hits” in 2010, and it was a play on one of our all-time favorite dishes.
After a long period of time, we’ve come back to riff on the notion and turn it into a pizza. Please say hello to our pizza topped with spinach and artichoke hearts. It has the gooeyness, saltiness, and tanginess of a popular dip that is served on top of pizza dough. Who could stand in their way?
How to make spinach artichoke pizza
If you exclude the preparation of the dough, the preparation of spinach and artichoke pizza is even less complicated than the preparation of spinach and artichoke dip. To make the topping for the pizza, all you need to do is put some minced garlic in a skillet, add spinach leaves, and heat everything for around three minutes.
After that, chopped artichokes (of the canned variety) are added, and the dish is cooked for an additional minute. (Do you still have spinach in the fridge? (For the best dishes using spinach, see below.)
That concludes the preparation work for the filling! After spreading it onto the pizza crust, topping it with mozzarella and Parmesan cheese, and then placing it in the oven, the process is complete. The end result is sticky and flavorful, just like the dip! Except that it’s much simpler to consume because the bread you normally use to dip has been replaced by pizza dough.
In addition, we have mentioned that you may use Pecorino Romano cheese in instead of Parmesan for the toppings if you so choose. What kind of cheese is Pecorino Romano? Pecorino cheese is a hard Italian cheese that is comparable to Parmesan, but it has a flavor that is significantly more pungent. Because of its singular and exceptionally delicious flavour, Pecorino cheese is, in both Alex’s and my opinion, superior to Parmesan. The use of Parmesan cheese is not required in this recipe; but, the addition of Pecorino takes it to an entirely new level.
You can certainly use pizza dough purchased from a store if you want to make this recipe. On the other hand, if you have the time, we strongly suggest that you try your hand at making our homemade pizza dough. In the following pages, you’ll find some helpful hints regarding it.
How to make pizza dough: 3 tips!
You need to begin with a fantastic pizza dough if you want to create the best pizza with spinach and artichoke. The following are some of the most helpful hints that we have for creating pizza dough at home.
Use great flour. Using high-quality flour is the most important step in making authentic Italian pizza dough, in our opinion. The flour that we use is called Tipo 00 flour, and it is the flour that is traditionally used in Neapolitan pizza establishments. This results in a gorgeous dough that is fluffy, supple, and elastic. We get our Tipo 00 flour from an online retailer.
Use a pizza stone & peel. One more thing you can do is utilize a pizza stone. The crust of a traditional Italian pizza is made crispy on the exterior and chewy on the inside thanks to the use of a pizza stone. Here is the pizza stone that we think is the best overall, as well as some more information on how to care for pizza stones.
A pizza peel is utilized so that the pizza dough can be transferred directly onto the sizzling hot stone. Either this Regular pizza peel or this Conveyor pizza peel comes highly recommended from our end. You can also use the bottom of a baking sheet (or a baking sheet without a rim), albeit this method is a little bit more difficult. The pizza peel is the most effective instrument for completing this task.
Don’t want to obtain a stone and peel? Try our pizza made on a sheet pan or in a cast iron skillet instead!
Use a great recipe. We provide a few different recipes for pizza dough that you can make according to your preferences and the tools that you have available. This pizza is made with Our Finest Pizza Dough, which was utilized by us. It features spinach and artichoke. Although we use a stand mixer to create it, you may also knead it by hand if you want.
This would also be a good application for our Simple Thin Crust method, which is comparable but results in a thinner layer of dough that you roll out.
Ingredients
- 1 ball of Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
- 1 garlic clove
- 1 tablespoon olive oil, plus more for brushing
- 3 cups spinach
- ½ cup chopped artichokes
- ¾ cup mozzarella
- 2 tablespoons Pecorino Romano or Parmesan cheese
- 1 pinch salt
- Semolina flour or cornmeal, for dusting the pizza peel
Instructions
- Prepare the pizza dough by following the directions provided in the recipe titled “Best Pizza Dough.” (The preparation time is approximately 15 minutes, and the resting time is 45 minutes.)
- Put a pizza stone in the oven and turn the temperature up to 500 degrees Fahrenheit. Alternatively preheat your pizza oven (the pizza oven that we use is shown here).
- Make sure the toppings are ready: The garlic should be minced. First, heat the olive oil in a small skillet, then add the garlic and cook it for about 30 seconds over medium heat. After adding the spinach, continue to simmer for another two to three minutes until it has wilted. After one minute, add the artichokes that have been chopped. Take the dish away from the heat.
- To bake the pizza, prepare a pizza peel by sprinkling it with cornmeal or semolina flour when the oven is ready. (If you don’t have a pizza peel, you can use a baking sheet that doesn’t have a rim or the back of a baking sheet that does have a rim. But, the expense of purchasing a pizza peel is money well spent!) Form the dough into a circle by stretching it out; for details, see “How to Stretch Pizza Dough.” The dough should be transferred to the pizza peel in a careful manner.
- Olive oil should be used to coat the dough in a very thin coating. After that, sprinkle an even layer of mozzarella cheese on top, and then arrange the spinach and artichoke combination on top of that. On top, sprinkle some kosher salt and either Pecorino Romano or Parmesan cheese, whichever you like.
- Make use of the pizza peel to transfer the pizza in a safe manner onto the pizza stone that has been preheated. Bake the pizza for about 5 to 7 minutes, or until both the cheese and the crust have achieved a wonderful golden brown color (or 1 minute in a pizza oven). Cut the meat into pieces, and serve it straight away.
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