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Spinach & Artichoke Sheet Pan Pizza

Spinach & Artichoke Sheet Pan Pizza

Spinach and Artichoke Sheet Pan Pizza! You just need one ball of pizza dough, jarred artichokes, wilted spinach, and CHEESE! Easy weeknight meal and great for a crowd.

Photography Credit:Coco Morante

Sheet pan pizzas are seriously the only way I ever make pizza in my house anymore. I used to futz with a heavy baking stone, but I hardly ever take it out anymore!

Rolled out and stretched onto a sheet pan, a 1-pound ball of dough makes the perfect thin crust pizza.

Here’s a recent favorite: a super simple white pizza topped with garlicky baby spinach, marinated artichoke hearts from a jar, and lots of mozzarella cheese.

You can make the dough yourself (use half of this recipe) or buy a 1-pound ball of it at the grocery store. I usually get one of the bagged, refrigerated pizza doughs at Trader Joe’s, which come in plain, whole wheat, and herbed varieties.

Use one pound of dough for a thin-crust pizza, or double up for a thicker, breadier version if that’s your thing!

Spinach & Artichoke Sheet Pan Pizza Recipe

One pound of dough is perfect for making a thin-crust pizza, but use 2 pounds of dough if you'd like a thicker, breadier crust.

If your artichoke hearts seem like they'd be a large mouthful, cut them into smaller, more bite-sized pieces. Smaller pieces tend to be better for this pizza.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 pound pizza dough (store-bought or homemade)
  • 1 teaspoon Italian seasoning
  • 4 cloves garlic, chopped
  • 1 (6-ounce) bag baby spinach
  • 1 (12- to 14-ounce) jar marinated artichoke hearts, drained thoroughly (and sliced if needed; see Recipe Note)
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese
  • Crushed red pepper flakes (optional)
  • 13x18 baking sheet

Method

1 Preheat the oven to 450ºF. Position an oven rack in the lower half of the oven. Grease an 13x18-inch baking sheet with 1 tablespoon of the olive oil.

2 Roll out the dough: If your pizza dough has been in the refrigerator, remove it and set it on the counter at room temperature for 20 minutes.

Generously flour a pastry board, then turn the dough out onto the board. Use a rolling pin to roll the dough into a large rectangle.

3 Transfer the dough to the pan: Transfer the dough to the oiled sheet pan, stretching it out to the corners of the pan. If it springs back, wait a few minutes and then try again.

Drizzle 1 tablespoon of the olive oil onto the dough. Use a pastry brush or your fingers to gently spread the oil all over the dough, taking care not to create any tears. Sprinkle the Italian seasoning evenly over the dough.

4 Wilt the spinach: Heat the remaining tablespoon of oil and the garlic in a large skillet over medium heat. When the garlic begins to bubble, add the spinach. Sauté until the spinach has wilted, about 2 minutes, then turn off the heat.

5 Top the pizza: If the dough has shrunk away from the corners, give it a final stretch to reach the sides of pan. Sprinkle on half of the mozzarella over the pizza, followed by the sautéed spinach and then the artichokes. Sprinkle with the rest of the mozzarella.

6 Bake the pizza: Bake the pizza until the cheese is bubbly and golden brown, 12 to 15 minutes.

7 Slice and serve: Use two spatulas to lift the pizza from the pan and transfer it to a large cutting board to slice into squares, or use a pizza wheel to slice it right in the pan. Serve the pizza piping hot, sprinkled with crushed red pepper flakes (optional).

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Recipe Summary

  • 1/2 cup ricotta
  • 1/4 cup shredded mozzarella
  • 1/2 teaspoon minced garlic (from 1 small clove)
  • 1 1/2 teaspoons extra-virgin olive oil, plus more for pan and drizzling
  • Kosher salt and freshly ground pepper
  • Unbleached all-purpose flour, for dusting
  • 1 pound store-bought pizza dough or Quick Basic Pizza Dough
  • 1 can (13.5 ounces) artichoke-heart quarters, drained
  • 1 cup packed baby-spinach leaves

Preheat oven to 500 degrees, with a 10-inch heatproof skillet (preferably cast iron) on rack in lower third. Once oven reaches temperature, let skillet continue to heat 15 minutes. Meanwhile, stir together cheeses, garlic, oil, 1/2 teaspoon salt, and a pinch of pepper.

On a lightly floured baking sheet, stretch dough to a 12-inch round. Remove skillet from oven and brush with an oiled paper towel. Carefully press dough into skillet, pushing up at edges to form a crust. Bake until bubbles form, 2 minutes. Remove from oven top with cheese mixture, artichokes, and spinach, then drizzle with oil and season with salt and pepper. Bake pizza until bubbling and crisp on bottom, about 12 minutes more. Let cool slightly, then slice and serve.


Spinach and Artichoke Dip Pizza

I feel like the classic spinach and artichoke dip is gearing up for world domination.

First, it started as the king of all dips, especially in crockpot form.

Then it become the duke of all pastas.

I mean, who needs the dip at this point?

Add it to a pizza instead.

And add another layer of cheese.

Why wouldn’t you add more cheese?


Recipe Summary

  • 6 cloves garlic, unpeeled
  • 4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • ¼ cup butter
  • 1 (8 ounce) package sliced fresh mushrooms
  • 3 green onions, finely chopped
  • 1 (8 ounce) package cream cheese
  • 1 cup sour cream
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • ¾ cup grated Parmesan cheese
  • ¾ cup real mayonnaise
  • 2 teaspoons garlic salt
  • 1 tablespoon lemon juice
  • 1 cup French fried onion rings

Preheat oven to 350 degrees F (175 degrees C).

Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.

Place the spinach in a large mixing bowl, and stir in the artichoke hearts.

Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.

Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.

Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.


Homemade pizza dough & alternative options!

Homemade pizza dough is absolutely worth the effort: and once you practice a few times, it will become second nature! There are also several alternative options that are easier and quicker. Here’s a breakdown:

  • Pizza dough: master recipe! This Best Pizza Dough is our tried and true crust: it comes out with the absolute perfect texture. Stretching the dough takes a bit of practice, but it’s not hard. Head to How to Stretch Pizza Dough.
  • Thin crust. Try this Thin Crust Pizza Dough: it’s easy to roll out into a thinner, crispier crust.
  • Naan or flatbread pizza. To make a quick and easy pizza, try our Naan Pizza or Flatbread Pizza.
  • Pan pizza. You can even make this into a pan pizza in a cast iron skillet! It takes a little longer, but it’s easier because you don’t have to stretch the dough.

Cook's Notes

You can use your favourite homemade pizza dough or pick up a store-bought one to make this really easily.

My skillet is 10 inches in diameter across the top. Note that the recipe calls for 1 lb. of pizza dough. Whether homemade or store-bought, you don't want much more than that in a 10-inch skillet. If your skillet is larger (12-inch), you can obviously use a bit more. I noticed that the store-bought dough at most grocery stores here is about 650g., which although I am metric-challenged, is more like a pound and a half. So if you have to buy a bigger dough ball, simply remove part of it and freeze it for a little pizza later.

I used mozzarella and Parmesan, together with the ricotta cheese. Of course, cheeses like Gruyere or a few dollops of cream cheese would also be worth exploring, I think :)


Spinach-Artichoke French Bread Pizza

Preheat the oven to 400 degrees. Arrange the bread on a baking sheet. In a medium skillet, melt the butter with the EVOO, 2 turns of the pan, over medium heat. Add the onion and garlic and cook until softened, about 5 minutes season with salt and pepper. Whisk in the flour for 1 minute, then whisk in the milk and season with the nutmeg. Cook until thickened, about 5 minutes.

Pull the spinach apart, then add to the sauce. Fold in the artichokes and cook until heated through. Stir in the parmigiano-reggiano, season with salt and remove from the heat.

Spread the spinach and artichoke mixture on the bread and top with the mozzarella. Bake until the cheese is melted, 10 to 12 minutes. Top with the thyme.


Spinach-Artichoke Deep-Dish Pizza

Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.

  1. Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10" skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes transfer to a plate. Cool skillet slightly and wipe clean.
  2. Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12" round. Carefully press dough into the bottom and up the sides of the skillet.
  3. Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
  4. Serve sprinkled with basil and cut into wedges.

PER SERVING: protein: 32 g fat: 32 g carbohydrate: 67 g fiber: 5 g sodium: 1,186 mg cholesterol: 74 mg calories: 676.


Ingredients of Spinach Cheese Pizza

  • 2 pizza base
  • 1 bunch washed & dried,chopped spinach
  • 1/2 cup cheese-cheddar
  • 2 teaspoon cumin seeds
  • 1 teaspoon powdered spice black pepper
  • 4 tablespoon pizza sauce
  • 2 large finely chopped onion
  • 1 cup finely chopped parsley
  • 1 teaspoon chilli flakes
  • 6 teaspoon virgin olive oil
  • 2 pinch salt
  • 8 black olives

How to make Spinach Cheese Pizza

Step 1

To make this scrumptious cheesy pizza, heat oil in a nonstick pan over medium flame and saute the onions until golden brown.

Step 2

Now add the spinach and cook for 4 minutes or until all moisture has evaporated.

Step 3

Remove the mixture and transfer to a bowl and add parsley and mix well.

Step 4

Sprinkle pepper powder, cumin seeds, salt and red chilli flakes.

Step 5

Add 2 to 3 tsp of the ready-made pizza or tomato sauce on the pizza base and spread evenly and place 2 to 3 tablespoon of the spinach mixture and spread well. Top it with olives. Sprinkle cheese on top. ( You can make your own pizza sauce, if preferable).

Step 6

Place the pizza into a preheated oven at 220C/450F and cook for 15 to 20 minutes or until golden.

Step 7

Remove and keep it aside to cool.

Step 8

Garnish with parsley and red chilli flakes and cut into slices and serve at once.