Artichoke Pizza with Spinach Parmesan Cream Sauce Recipe

Introduction

This artichoke pizza features a luscious spinach parmesan cream sauce that brings a rich, savory twist to your usual pie. Topped with marinated artichokes and gooey mozzarella, it’s perfect for a cozy night in or impressing guests with something a little different.

Ingredients

• Spinach cream sauce:
• 1 ¼ cups heavy cream
• 1 garlic clove, smashed and peeled
• 1 ½ oz cream cheese
• Kosher salt
• Freshly ground black pepper
• ½ oz finely grated parmesan
• 3 oz baby spinach
• Artichoke pizza:
• ½ recipe artisan pizza dough (one 15 oz dough ball)
• Spinach cream sauce (all of the recipe above)
• 4 oz shredded low-moisture mozzarella cheese (whole milk, if possible)
• 1 oz coarsely grated pecorino
• 4 oz marinated artichoke quarters (8-10), drained and patted dry

Instructions

1. Step 1: To make the spinach cream sauce, combine the heavy cream and garlic clove in a medium saucepan over medium heat. Season with salt and pepper, then bring to a gentle simmer. Cook, stirring occasionally, until the cream reduces by half (about ¾ cup or less).
2. Step 2: Remove and discard the garlic clove. Add the spinach to the cream and cook for about 3 minutes, until wilted. Stir in the parmesan and cream cheese until melted and smooth. Remove from heat and adjust seasoning if needed. Let the sauce cool.
3. Step 3: Place a pizza steel or stone in the middle of your oven and preheat to 500°F (260°C). Allow the stone to heat for at least 45 minutes.
4. Step 4: On a floured surface, flatten the middle of the dough ball into a large disk, keeping a thick 1-inch lip around the edges. Lift the dough by the thick edge and gently stretch it using gravity to form a 12-inch circle. Transfer the dough onto a generously floured pizza peel and adjust the shape as needed, ensuring it doesn’t stick by adding more flour if necessary.
5. Step 5: Spread the spinach cream sauce evenly over the dough, leaving a ½-inch border around the edge. Sprinkle mozzarella and pecorino cheeses over the sauce, then scatter the drained artichoke quarters on top.
6. Step 6: Slide the pizza onto the hot steel and bake for 5 minutes. Then, turn on the broiler and broil for 2 to 4 minutes until the cheese is melted and the crust has charred spots.
7. Step 7: Let the pizza cool slightly before slicing and serving.

Tips & Variations

• Use whole milk mozzarella for a creamier texture and richer flavor.
• If you don’t have a pizza stone, a preheated heavy baking sheet works as a good substitute.
• Try adding a sprinkle of red pepper flakes or a drizzle of lemon-infused olive oil to brighten the flavors.
• For a gluten-free option, use a gluten-free pizza dough base instead of artisan dough.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a hot skillet or oven to keep the crust crispy and the cheese melty. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the spinach cream sauce ahead of time?

Yes, the sauce can be made a day in advance and refrigerated. Reheat gently before spreading on the pizza to maintain its creamy texture.

What if I can’t find marinated artichoke quarters?

You can use canned or frozen artichoke hearts—just be sure to drain and pat them dry well to avoid excess moisture on the pizza.

Artichoke Pizza with Spinach Parmesan Cream Sauce Recipe

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★★★★★

4.9 from 67 reviews

This artichoke pizza with spinach parmesan cream sauce blends a rich, creamy base with tender marinated artichokes and a crispy, bubbly artisan crust. The spinach cream sauce, made from heavy cream, garlic, cream cheese, parmesan, and fresh spinach, adds a luxurious texture and vibrant flavor that perfectly complements the melted mozzarella and pecorino cheeses on top. Baked at high heat on a pizza stone and finished under the broiler, this pizza is an irresistible gourmet treat with a golden, slightly charred crust.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 1 12-inch pizza (about 8 slices) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spinach Cream Sauce

• 1 ¼ cups heavy cream
• 1 garlic clove, smashed and peeled
• 1 ½ oz cream cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ½ oz finely grated parmesan cheese
• 3 oz baby spinach

Artichoke Pizza

• ½ recipe artisan pizza dough (one 15 oz dough ball)
• Spinach cream sauce (all of recipe above)
• 4 oz shredded low-moisture mozzarella cheese (whole milk preferred)
• 1 oz coarsely grated pecorino cheese
• 4 oz marinated artichoke quarters (8-10), drained and patted dry

Instructions

1. Make Spinach Cream Sauce: In a medium saucepan over medium heat, combine heavy cream and garlic clove. Season with kosher salt and freshly ground black pepper. Bring to a gentle simmer, stirring occasionally, and cook until the cream reduces by half, about 10-12 minutes, until you have around ¾ cup left. Remove and discard the garlic clove. Add baby spinach to the saucepan and cook for about 3 minutes until wilted. Stir in parmesan cheese and cream cheese, cooking until fully melted and smooth. Remove from heat and adjust seasoning if necessary. Let the sauce cool slightly.
2. Preheat Oven and Prepare Pizza Surface: Place a pizza steel or stone on the middle rack of your oven and preheat to 500°F. Allow the pizza stone to heat for a full 45 minutes to ensure crisp baking.
3. Shape the Dough: Generously flour a pizza peel and set aside. On a floured surface, flatten the center of the dough ball into a large disk, leaving a thick 1-inch lip around the edges. Hold the thick edge and use gravity to gently stretch and shape the dough into a 12-inch circle. Transfer the dough carefully to the floured pizza peel and adjust its shape if necessary. Jiggle the peel gently to confirm the dough isn’t sticking, dusting additional flour if needed.
4. Assemble the Pizza: Spread the cooled spinach cream sauce over the dough surface, leaving a ½-inch border free of sauce. Sprinkle the shredded mozzarella and pecorino cheeses evenly over the sauce. Scatter the drained marinated artichoke quarters on top evenly.
5. Bake the Pizza: Slide the pizza from the peel onto the preheated pizza stone. Bake for 5 minutes at 500°F. Then turn on the broiler and broil for an additional 2 to 4 minutes until the cheese is melted and the crust is charred in spots.
6. Serve: Remove the pizza from the oven and let it cool slightly. Slice and serve warm to enjoy the creamy, cheesy topping with the perfectly crisp crust and tender artichokes.

Notes

• Nutritional information provided is an estimate and may vary based on ingredient brands and exact quantities.
• Make sure your pizza stone is fully heated to achieve a crispy crust.
• Use whole milk mozzarella for a richer flavor and ideal melt.
• Adjust salt and pepper in the spinach cream sauce according to your taste preference.
• Broiling at the end creates a pleasing char and bubbly cheese – watch it closely to prevent burning.

Keywords: artichoke pizza, spinach cream sauce, parmesan, artisan pizza dough, marinated artichokes, homemade pizza, Italian pizza recipe, creamy pizza sauce, vegetarian pizza