Artichoke Pizza with Spinach Parmesan Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
