Spinach Artichoke Pizza has a quick homemade spinach artichoke dip on a crispy crust with tomato and two cheeses. By making the spinach artichoke dip (which is super easy!), this gloriously good pizza is SO much tastier than if we used mayonnaise-heavy store-bought dip. With a subtle bite of onion and zip of lemon zest, tender artichoke hearts, spinach, and juicy tomato flavors sing making this spinach and artichoke pizza recipe the best!
Why this recipe works
This recipe works because it solves a major problem: using store-bought spinach artichoke dip means we are spreading mostly just mayonnaise on our pizza. No bueno.
By taking the literal 5 minutes to whip this spinach artichoke dip together – in which, we are adding less mayonnaise because this is intended to be our pizza sauce – we get a MUCH tastier pizza experience. Also, we get to control the flavors and just make a tastier dip with added onion, seasonings, and bit of lemon zest.
About the ingredients
The ingredients are listed in the recipe card below and it may look like a lot of ingredients, but it isn’t once we break it down.
For the spinach artichoke dip
- Marinated artichoke hearts (in a jar), which are much more tender and flavorful than artichoke hearts in water (in a can). Give them a squeeze to get rid of excess liquid, then chop.
- Frozen chopped spinach – let it fully thaw and then squeeze out all the water as best as you can.
- Mayonnaise, just a quarter cup.
- Sour cream, because it’s yummy.
- Diced onion. White or yellow onion is fine.
- Fresh lemon zest. Just a bit which sounds like so little, but it is enough for this recipe.
- Freshly grated parmesan cheese.
- Seasonings: bread dip seasoning, salt, and pepper. Use my bread dip seasoning recipe or purchase it already prepared. I find it in the deli section of the grocery store.
Rest of the ingredients
- A prebaked pizza crust. I order my precooked shells online (Woodgrilled Pizza Crusts) and they keep well in the freezer.
- Cheeses: part-skim mozzarella cheese and Fontina. Find Fontina cheese in the specialty cheese section.
- A Roma tomato. Roma tomatoes are the same as plum tomatoes.
- Garnish: fresh chopped basil and extra virgin olive oil. This is where you want to break out the best quality olive oil you have.
How to make Spinach Artichoke Pizza
First, we heat up the oven with our pizza stone in the oven so it can heat up too… then we heat some more. My big tip for great pizza is to thoroughly heat the pizza stone through prior to cooking.
While that is happening, we throw the ingredients for the spinach artichoke dip in a bowl and mix. Done.
We take the hot pizza stone out of the oven and assemble: pizza crust, spinach artichoke dip, tomato, and the cheeses. Bake until the crust is crispy and the cheeses on top are nice and golden around the edges. To make an extra special finish, top with some fresh basil and a bit of olive oil to finish.
Yes, the spinach artichoke dip can be made a day in advance.
Spinach Artichoke Pizza
For the spinach artichoke dip
- 1 (12 oz) container marinated artichoke hearts, drained, liquid squeezed out and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and water squeezed out
- ¼ cup mayonnaise
- 2 Tbsp sour cream
- 2 Tbsp diced onion
- ¼ tsp fresh lemon zest
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- ½ tsp bread dip seasoning
- pinch kosher salt
- pinch fresh cracked pepper
For the pizza
- 1 prebaked pizza crust
- 4 oz part-skim mozzarella cheese shredded
- 4 oz Fontina cheese shredded
- 1 large Roma tomato chopped
- garnish: fresh chopped basil and a drizzle of extra virgin olive oil
- Preheat oven to 425°F with a pizza stone in the oven. Heat an additional 10 minutes to be sure the stone is fully heated.
- Meanwhile, in a medium mixing bowl, combine the chopped artichoke hearts, spinach, mayonnaise, sour cream, lemon zest, parmesan, bread dip seasoning, salt, and pepper. Set aside.
- Carefully remove the stone from the oven and add the crust. Working quickly, spread the spinach-artichoke mixture over the pizza crust. Next layer the tomato over. Lastly, layer the fontina and mozzarella cheeses on top.
- Bake 10-13 minutes until crust is toasty and cheese is melty and golden around the edges. Serve with a sprinkling of basil and drizzle of olive oil.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.