Spinach Artichoke Pizza is a classic variation, featuring a creamy sauce, tender spinach, tangy artichokes, and melted cheese over a soft, chewy crust.
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This spinach artichoke pizza recipe uses a creamy ricotta base with roasted garlic and fresh basil, then finishes with Parmesan and mozzarella for a balanced, savory flavor.
Baked at a high temperature for a crisp, golden crust, this homemade spinach artichoke pizza is easy to make and perfect when you want a flavorful pizza that feels special but simple.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Extra-virgin olive oil: Used to grease the baking sheet, enrich the ricotta mixture, and brush the dough edges for flavor and browning.
- Ricotta cheese: Forms the creamy base of the pizza, adding richness without heaviness. It can be substituted with small-curd cottage cheese.
- Roasted garlic: Adds deep, mellow garlic flavor without sharpness. It can be substituted with fresh garlic.
- Fresh basil: Brings a fresh, aromatic finish that balances the creamy cheeses. It can be substituted with dried Italian seasoning.
- Kosher salt & Black pepper: Enhances the overall flavor.
- Pizza dough: Serves as the foundation of the pizza, providing structure and chew.See our Classic Pizza Dough recipe.
- Spinach: Adds color, freshness, and light vegetal flavor.
- Marinated artichokes: Contribute tangy, savory notes that cut through the richness.
- Red onion: Adds mild sweetness and texture as it roasts.
- Parmesan cheese: Adds a salty, nutty depth of flavor.
- Mozzarella cheese: Melts smoothly and creates a classic cheesy finish.
How to Make Spinach Artichoke Pizza
Note: Full instructions are provided in the recipe card below.
- Adjust the oven rack to the middle position and heat the oven to 500°F. Brush rimmed baking sheet with 1 tablespoon extra-virgin olive oil. In a bowl, combine ricotta, roasted garlic, fresh basil, kosher salt, pepper, and 1 tablespoon extra-virgin olive oil.
- On a lightly floured counter, roll the pizza dough into a 15 × 11-inch rectangle, about ¼ inch thick. Transfer the dough to the prepared sheet and brush the edges with 2 teaspoons extra-virgin olive oil.
- Spread the ricotta cheese mixture evenly over the dough, then top with the spinach, artichokes, and onion. Sprinkle with Parmesan, followed by mozzarella.
- Bake until the cheese is spotty brown and the crust is deep golden, 12 to 16 minutes, rotating the baking sheet halfway through baking.
- Let the pizza cool for 5 minutes before serving.
Storage, Make Ahead, & Freezing
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Prepare the ricotta (or cottage cheese) mixture and chop the toppings up to 1 day in advance, then assemble and bake just before serving.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Ricotta substitute: Ricotta can be substituted with small-curd cottage cheese for a lighter texture. If using cottage cheese, blend or mash it slightly for a smoother spread.
- Roasted garlic: Roasting the garlic mellows its flavor and adds natural sweetness. If short on time, sauté minced garlic gently in olive oil instead.
- Cheese swap: Parmesan can be replaced with Pecorino Romano for a sharper, saltier flavor.
- Crispier crust: Preheat the baking sheet in the oven before adding the dough for an extra-crisp bottom.
- Make it heartier: Add cooked mushrooms or sliced olives for extra texture and flavor.
Frequently Asked Questions
Do I need to cook the spinach before adding it?
No. Fresh spinach wilts quickly in the oven and cooks perfectly directly on the pizza.
Can I use a different cheese combination?
Yes. Fontina, mozzarella, or a blend of Italian cheeses all work well. Adjust salt as needed, depending on the cheese used.
Can I use frozen spinach instead of fresh?
Yes. Thaw the spinach completely and squeeze out as much liquid as possible before using to prevent a soggy pizza.
What kind of pizza dough works best for this recipe?
Store-bought or homemade pizza dough both work well. Let the dough come to room temperature so it stretches easily without tearing.
❤️ Love this Spinach Artichoke Pizza recipe?
Make sure to check out our Spinach Artichoke Dip recipe-it's a creamy and delicious variation you'll absolutely enjoy.
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Recipe
Spinach Artichoke Pizza
Equipment
Ingredients
- 3 tablespoons extra-virgin olive oil , divided
- 4 ounces (½ cup) whole milk ricotta or small-curd cottage cheese
- 4 roasted garlic cloves, such as Christopher Ranch, or 2 fresh garlic cloves, finely chopped
- ¼ cup fresh basil, chopped or 1 teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 pound pizza dough , room temperature
- 8 ounces whole-milk block mozzarella cheese, shredded (2 cups)
- ¼ shredded Parmesan (recommended: Kraft)
- ½ cup thinly sliced red onion
- 2 ounces (2 cups) baby spinach, chopped
- 1 (12-ounce) jar marinated artichoke hearts, drained and chopped,
Instructions
- Adjust the oven rack to the middle position and heat the oven to 500°F. Brush rimmed baking sheet with 1 tablespoon extra-virgin olive oil. In a bowl, combine ricotta, roasted garlic, fresh basil, kosher salt, pepper, and 1 tablespoon extra-virgin olive oil.
- On a lightly floured counter, roll the pizza dough into a 15 × 11-inch rectangle, about ¼ inch thick. Transfer the dough to the prepared sheet and brush the edges with 2 teaspoons extra-virgin olive oil.
- Spread the ricotta cheese mixture evenly over the dough, then top with the spinach, artichokes, and onion. Sprinkle with Parmesan, followed by mozzarella.
- Bake until the cheese is spotty brown and the crust is deep golden, 12 to 16 minutes, rotating the baking sheet halfway through baking. Let the pizza cool for 5 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
