Spinach Artichoke Pizza with Béchamel Sauce and Three Cheeses Recipe
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Spinach Artichoke Pizza with Béchamel Sauce and Three Cheeses Recipe

ByLily Carter
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If you love the creamy, comforting vibes of spinach artichoke dip but want to switch things up, this Spinach Artichoke Pizza with Béchamel Sauce and Three Cheeses Recipe is going to be a total game-changer. Imagine that rich, velvety béchamel mingling with tender spinach and tangy artichokes, all melted under a blanket of three delicious cheeses on perfectly baked pizza dough. Whether you’re hosting friends or craving a cozy night in, it hits all the right notes.

I first tried this recipe on a whim when I wanted something different for pizza night, and honestly, it quickly became a favorite go-to. It’s a bit fancy but still easy enough to make any day. You’ll find yourself wanting to share it with guests or save leftovers for an indulgent lunch the next day. Trust me, this Spinach Artichoke Pizza with Béchamel Sauce and Three Cheeses Recipe is worth every bite and effort.

Ingredients You’ll Need

These ingredients work together beautifully to create that creamy, cheesy, and slightly tangy flavor bomb. I love using fresh spinach for the béchamel sauce because it keeps the pizza fresh and green without overpowering the cheeses. Protip: grab good-quality cheeses for the best melt and flavor!

  • Pizza dough: Homemade if you have time—it’s a fun weekend project! Otherwise, store-bought dough works perfectly.
  • Fresh spinach: It wilts down beautifully in the béchamel sauce and brightens the whole pizza.
  • Butter: For that silky béchamel base; unsalted is best so you can control seasoning.
  • All-purpose flour: This thickens the sauce to a luscious consistency.
  • Milk: Whole milk gives the richest béchamel, but 2% works in a pinch.
  • Onion powder: Adds subtle depth without the bulk of fresh onion.
  • Salt and black pepper: Season well, especially since the cheeses add saltiness.
  • Garlic clove: Minced fresh garlic gives that gentle kick I love in every bite.
  • Extra virgin olive oil: For sautéing the garlic and spinach; adds a nice fruity touch.
  • Provolone cheese: Chopped deli slices melt into a creamy layer with great flavor.
  • Mozzarella cheese: Classic melty goodness with a stretchy texture.
  • Parmesan cheese: Finely shredded, it adds a salty, savory punch.
  • Canned artichoke hearts: Drain well and quarter; avoid marinated ones to keep the flavors balanced and not too vinegary.
  • Red pepper flakes (optional): For that little heat kick—perfect if you like a subtle spice contrast.

Variations

I love making this recipe my own depending on the mood or what I have on hand. It’s versatile, so don’t hesitate to swap out or add flavors that speak to you—after all, pizza is the ultimate customizable canvas!

  • Variation: Sometimes I add caramelized onions for a sweet, mellow flavor that pairs deliciously with the cheeses.
  • Gluten-free dough option: Use a gluten-free pizza crust to fit dietary needs without sacrificing taste.
  • Vegan take: Replace the béchamel with a cashew cream sauce and swap cheeses for vegan alternatives. I tried this for a friend’s visit and it was surprisingly satisfying!
  • Extra protein: Toss on some cooked chicken or crispy pancetta if you want to make it a heartier meal.
  • Fresh herbs: Sprinkle chopped basil or parsley on top after baking for an herbal freshness.

How to Make Spinach Artichoke Pizza with Béchamel Sauce and Three Cheeses Recipe

Step 1: Prep the Spinach and Garlic

Start by dividing the fresh spinach—half will get sautéed in olive oil with minced garlic until just wilted. This step is crucial because it softens the greens and infuses that lovely garlic aroma. Make sure not to overcook it; you want the spinach tender but still vibrant green.

Step 2: Make the Spinach Béchamel Sauce

In a saucepan, melt butter over medium heat, then whisk in the flour to form a roux. Slowly add milk, whisking constantly to avoid lumps. Add onion powder, salt, pepper, and the sautéed spinach. Keep stirring until the sauce thickens to a creamy texture—this usually takes about 5-7 minutes. This step brings that luxurious foundation that sets this pizza apart.

Step 3: Prepare the Dough

Roll out your pizza dough on a floured surface to your preferred thickness—thin crust gives a nice crisp contrast to all that creamy topping. Transfer it onto a baking stone or sheet lined with parchment paper. I’ve found that preheating the oven along with a baking stone really helps get a crispier bottom crust.

Step 4: Assemble the Pizza

Spoon the spinach béchamel evenly over the dough, spreading it generously but leaving a small border around the edges. Scatter your quartered artichoke hearts on top, then layer with provolone, mozzarella, and parmesan cheeses. Don’t skimp on the cheese—they melt into that creamy béchamel for a rich, indulgent mouthfeel that keeps you coming back for more.

Step 5: Bake Until Golden and Bubbling

Pop your pizza into a preheated oven at 475°F (245°C) for about 12-15 minutes, or until the crust is golden and the cheese is bubbling with just a hint of brown on top. Keep an eye near the end to avoid burning the crust, especially if your oven runs hot. The aroma is going to be incredible—I always find myself peeking through the window!

How to Serve Spinach Artichoke Pizza with Béchamel Sauce and Three Cheeses Recipe

A large round ball of pale dough sits in the center on a white marbled surface, surrounded by small white bowls and dishes of fresh ingredients. To the top left, dark green fresh spinach leaves fill a white bowl. Next to it, a clear glass bowl holds white flour. At the top right, several whole garlic cloves lie beside a small white bowl with white cream. Below that, a tiny white bowl shows a soft pale butter or spread, and next to it, a white bowl contains mixed colorful peppercorns. On the left side, a small glass dish with golden olive oil and another small dish with cracked black pepper rest on the white marble. At the bottom left, a rectangular white plate holds neatly arranged pale yellow cheese slices. Lastly, at the bottom right, a white bowl overflows with shredded pale cheese, and another white bowl has red chili flakes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish mine with a light sprinkle of crushed red pepper flakes for a tiny spark of heat. Fresh cracked black pepper and a few fresh basil leaves scattered on top really brighten the whole dish. Sometimes a drizzle of extra virgin olive oil after baking adds a silky finish that makes it extra special.

Side Dishes

Pair this pizza with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Roasted garlic mashed potatoes or a light tomato soup also work beautifully to round out the meal. I like keeping the sides fresh and easy so the pizza can shine as the star.

Creative Ways to Present

For special occasions, I’ve sliced this pizza into smaller squares and served it as a fancy appetizer at parties. Another fun idea is to make mini versions on individual pizza bases, perfect for a build-your-own pizza night. Adding edible flowers or a sprinkle of microgreens right before serving adds a gorgeous pop of color and freshness.

Make Ahead and Storage

Storing Leftovers

I usually let the pizza cool completely before wrapping leftovers tightly in foil or storing in an airtight container. It keeps well in the fridge for up to 3 days. When you’re ready for round two, you’ll still get that creamy béchamel and melty cheese magic.

Freezing

I’ve frozen whole baked pizzas wrapped well in plastic and foil combo. When defrosted overnight in the fridge, they reheat beautifully without losing texture. Just be sure to reheat in the oven rather than the microwave to keep that crust crispy.

Reheating

I reheat leftovers on a baking sheet or pizza stone in a 375°F oven for about 8-10 minutes. This revives the crust’s crispiness and warms the béchamel sauce gently without drying it out. Avoid microwaving if you want to keep the texture just like fresh.

FAQs

  1. Can I use frozen spinach instead of fresh for the béchamel sauce?

    Yes, you can use frozen spinach, but make sure to thaw and squeeze out as much moisture as possible before sautéing. Using fresh spinach generally gives a brighter flavor and better texture, but frozen works fine in a pinch.

  2. What’s the best type of pizza dough for this recipe?

    I recommend using a dough that can crisp up well but still has a bit of chew—like a classic Neapolitan-style or a store-bought dough designed for pizza. If you prefer thin crust, roll it thinner and bake on a preheated pizza stone for best results.

  3. Can I prepare the béchamel sauce ahead of time?

    Absolutely! The spinach béchamel sauce can be made up to a day in advance and stored in the fridge. Just reheat gently and stir before spreading on the dough to ensure it’s smooth and ready to go.

  4. Are marinated artichoke hearts okay to use?

    I suggest avoiding marinated artichokes since their vinegary notes can overpower the creamy sauce. Plain canned artichokes drained well give a cleaner, more balanced flavor on this pizza.

  5. How can I make this pizza spicier?

    Add crushed red pepper flakes either before or after baking to your desired heat level. You could also mix a pinch of cayenne powder into the béchamel sauce for a subtle kick.

Final Thoughts

This Spinach Artichoke Pizza with Béchamel Sauce and Three Cheeses Recipe is one of those dishes that feels both special and approachable, like a cozy hug on a plate. I’ve enjoyed making it during quiet evenings and lively gatherings alike, and each time it reminds me why I adore cooking with fresh, quality ingredients. You’re going to love the creamy textures and satisfying flavors—it’s simply a pizza worth making again and again. So grab your dough, whisk up that béchamel, and treat yourself to a slice of something really amazing tonight.

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Spinach Artichoke Pizza with Béchamel Sauce and Three Cheeses Recipe

Spinach Artichoke Pizza with Béchamel Sauce and Three Cheeses Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 138 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 1 12-inch pizza (4 servings) 1x
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian
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Description

This Spinach Artichoke Pizza combines a creamy spinach béchamel sauce with tender artichoke hearts and a blend of provolone, mozzarella, and parmesan cheeses on a perfectly baked pizza crust. The unique béchamel base adds a luscious texture and savory flavor, making it a delicious twist on the classic artichoke dip, transformed into a satisfying, gourmet homemade pizza.

Ingredients

Scale

For the Dough

  • 16 oz pizza dough, homemade or store-bought

For the Spinach Béchamel Sauce

  • 8 oz fresh spinach, divided
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 3/4 cup milk
  • 1/4 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 clove garlic, minced
  • 2 Tbsp extra virgin olive oil, divided

For the Toppings

  • 4 oz provolone cheese (about 1 cup, deli slices chopped)
  • 2 oz shredded mozzarella cheese (1/2 cup)
  • 2 oz finely shredded parmesan cheese (slightly packed 1/2 cup)
  • 6 – 8 canned artichoke hearts, drained well and quartered (do not use marinated)
  • Red pepper flakes, for serving (optional)

Instructions

  1. Prepare the Spinach Béchamel Sauce: Start by blanching 6 oz of the fresh spinach in boiling water for about 1 minute until wilted. Drain and squeeze out excess water. Finely chop and set aside. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for about 1-2 minutes to form a roux, stirring constantly so it does not brown. Slowly whisk in 3/4 cup milk and continue stirring until the sauce thickens, about 3-5 minutes. Add 1/4 teaspoon onion powder, minced garlic, salt, and freshly ground black pepper to taste. Stir in the chopped spinach and 1 tablespoon olive oil. Remove from heat and keep warm.
  2. Prepare the Remaining Spinach: In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the remaining 2 oz of fresh spinach and sauté for 1-2 minutes just until wilted. Remove from heat and drain any excess moisture.
  3. Preheat the Oven: Preheat your oven to 475°F (246°C). If you have a pizza stone, place it in the oven while preheating for better crust crispness.
  4. Roll Out the Dough: On a lightly floured surface, roll out the 16 oz pizza dough into a roughly 12-inch round shape to your desired thickness. Transfer the dough to a pizza peel or a baking sheet lined with parchment paper if you do not have a stone.
  5. Assemble the Pizza: Spread the warm spinach béchamel sauce evenly over the rolled-out dough, leaving a small border around the edges for the crust. Evenly distribute the sautéed spinach over the sauce, followed by the quartered artichoke hearts. Next, layer the chopped provolone cheese, then sprinkle shredded mozzarella and parmesan cheese evenly on top.
  6. Bake the Pizza: Transfer the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-12 minutes or until the crust is golden and crisp, and the cheeses are melted and bubbly with a light golden brown color.
  7. Finishing Touches and Serve: Remove the pizza from the oven and let it cool for a couple of minutes. Sprinkle with red pepper flakes if desired for a bit of heat. Slice and serve hot for the best flavor and texture.

Notes

  • Use fresh spinach for best flavor, and be sure to squeeze out excess water to avoid a soggy sauce.
  • A pizza stone is recommended for a crispier crust but not required.
  • Do not use marinated artichoke hearts to avoid unwanted flavors and excess oil.
  • If you prefer a thinner crust, roll the dough thinner and adjust baking time accordingly.
  • Leftover béchamel sauce can be refrigerated for up to 2 days and used in other dishes.
  • Use whole milk for a creamier béchamel; lower fat milks may result in a thinner sauce.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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