Description

This Spinach and Artichoke Pizza features a unique cheesy bread crust filled with melted mozzarella, topped with garlicky spinach, marinated artichokes, and a blend of melted cheeses for a rich, flavorful twist on classic pizza. The combination of savory herbs and creamy cheeses makes it a perfect party or family dish.

Ingredients

Scale

Herb Garlic Butter:

2 tablespoons salted butter
3 cloves garlic, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed fennel seed
1 pinch red pepper flakes (use to taste)

Spinach Topping:

1 tablespoon extra virgin olive oil
1 pinch kosher salt
1 pinch black pepper
16 ounces fresh baby spinach

Pizza Base and Cheese:

1/2 pound pizza dough, homemade or store-bought
1 cup whole milk mozzarella, cubed
1 cup shredded fontina, gouda, or mozzarella cheese
1/3 cup grated parmesan cheese

Toppings:

1 (8 ounce) jar marinated artichokes, drained

Instructions

Preheat Oven: Position the oven rack in the upper third and preheat the oven to 500°F (260°C) for at least 30 minutes, ideally 1-2 hours to ensure even heat. If using a baking stone, place it in the oven during preheating.
Make Herb Garlic Butter: In a skillet over medium heat, melt the butter and add garlic, dried basil, oregano, thyme, fennel seed, and red pepper flakes. Cook for 3-4 minutes until the garlic turns golden and crispy. Pour the garlic butter into a bowl and set aside.
Cook Spinach: Using the same skillet, add olive oil, baby spinach, and salt and pepper. Cook over medium heat for about 5 minutes until the spinach wilts and most of the excess water has evaporated. Remove from heat.
Prepare Dough with Cheese Crust: On a lightly floured surface, roll or press the pizza dough into a thin 12-14 inch circle. Transfer to a lightly oiled sheet pan. Distribute the cubed mozzarella around the outer edge of the dough. Fold the dough edges over the cheese cubes and pinch to seal, creating a stuffed cheesy crust.
Assemble Pizza: Spread the prepared garlic butter evenly over the dough inside the crust. Layer the cooked spinach over the garlic butter. Sprinkle shredded fontina (or gouda/mozzarella) and parmesan cheese over the spinach. Toss the drained artichokes with a drizzle of olive oil and distribute them evenly on top.
Bake: Slide the pizza into the preheated oven and bake for 10 minutes. Rotate the pizza and bake for an additional 3-5 minutes until the crust is golden and cheese is melted and bubbly.
Serve: Remove pizza from the oven, garnish with fresh basil if desired, slice, and enjoy immediately.

Notes

Preheating the oven for an extended time ensures a crispy crust, especially if using a baking stone.
Make sure to squeeze excess water from the cooked spinach to avoid a soggy pizza.
You can substitute the cheeses with your preferred blends; sharp cheddar or provolone also work well.
Adjust the red pepper flakes according to your heat preference.
Use fresh basil as a topping for added color and flavor although it is optional.
If you don’t have a baking stone, a preheated heavy baking sheet can be used.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Pizza
Method: Baking
Cuisine: Italian-American

Keywords: Spinach and Artichoke Pizza, Cheesy Bread Crust Pizza, Garlic Butter Pizza, Vegetarian Pizza, Homemade Pizza