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)

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.
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.