Name: Spinach and Artichoke Pan Pizza Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 cups (260 grams) all-purpose flour; 1 teaspoon instant yeast; 1 teaspoon kosher salt (use half if using a different brand); 1 cup lukewarm water (100° to 115°F); 1 tablespoon (15 grams) olive oil; 2 thick or 3 thin scallions, thinly sliced; 2 garlic cloves, minced; 4 ounces (115 grams) spinach leaves (baby spinach works fine); Red pepper flakes, to taste; Olive oil, enough to blend to a pesto consistency; 1 14-ounce can quartered artichoke hearts, drained and patted dry; Zest and juice from half a lemon; 6 ounces (170 grams) mozzarella, diced (block or perlini); 1/2 cup (45 grams) grated parmesan cheese; 1/2 cup (55 grams) grated fontina or asiago cheese

This Spinach and Artichoke Pan Pizza Recipe is an absolute game-changer for pizza nights that call for something fresh, creamy, and packed with vibrant flavor. Imagine a golden, crispy crust loaded with a luscious spinach pesto, tangy artichoke hearts, and a melty trio of cheeses that come together in perfect harmony. It’s like your favorite spinach and artichoke dip transformed into a crowd-pleasing pizza that’s both comforting and gourmet. Each bite bursts with bright lemony notes and a satisfying crunch from the pan-fired dough, making it a new family favorite you’ll reach for again and again.

Ingredients You’ll Need

The image shows four clear glass bowls on a white marbled surface. The closest bowl is filled with bright green sauce that looks smooth and thick. Behind it to the left is a larger bowl with pale yellow artichoke hearts, cut into pieces. To the back right, there is a bigger bowl filled with small white marshmallows. Closest to the right, a smaller bowl holds a light beige powder, likely grated cheese or breadcrumbs. The bowls are arranged casually, highlighting the different colors and textures of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, high-quality ingredients is essential for crafting the best Spinach and Artichoke Pan Pizza Recipe. Each component, from the fluffy dough to the fresh spinach pesto, contributes unique textures, colors, and flavors that make this pie unforgettable.

All-purpose flour: The foundation of the dough, ensuring a crispy yet chewy crust.
Instant yeast: Helps the dough rise beautifully and develop flavor without long waiting.
Kosher salt: Enhances the dough’s taste and balances the rich toppings.
Lukewarm water: Activates the yeast gently for perfect dough consistency.
Olive oil: Adds moisture to the dough and richness to the pesto.
Scallions: Bring a mild onion bite that pairs well with spinach in the pesto.
Garlic: Infuses the pesto with warm, aromatic depth.
Fresh spinach leaves: Give the pesto its vibrant green color and fresh flavor.
Red pepper flakes: Add a subtle heat that wakes up each bite.
Artichoke hearts: Provide a tender, tangy counterpoint that’s key to this recipe.
Lemon zest and juice: Brighten the pie with a burst of citrusy freshness.
Mozzarella: Melts beautifully for gooey, creamy pockets of cheese.
Grated parmesan: Adds a savory sharpness that complements the cheeses.
Grated fontina or asiago cheese: Offers nutty flavor and helps with the golden crust on top.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Spinach and Artichoke Pan Pizza Recipe

Step 1: Prepare the Dough

Start by mixing the all-purpose flour, instant yeast, and kosher salt in a large bowl. Then, slowly add lukewarm water and olive oil to the dry ingredients, stirring until everything comes together. Knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic. Let it rest and rise in a warm spot for at least an hour, so it doubles in size and develops that perfect airy texture you want in pan pizza.

Step 2: Make the Spinach Pesto

While the dough is resting, make the vibrant spinach pesto. In a food processor or blender, combine thinly sliced scallions, minced garlic, fresh spinach leaves, and a pinch of red pepper flakes. Pulse steadily, drizzling in olive oil until you reach a creamy but spreadable consistency. This pesto will brighten every bite with fresh, herbal notes enhanced by a touch of heat.

Step 3: Assemble the Pizza

Once the dough has risen, gently press it into a well-oiled pan, creating a thick, even layer that will crisp beautifully on the outside but stay tender inside. Spread the spinach pesto generously over the dough, then scatter quartered, drained artichoke hearts. Add lemon zest and a squeeze of lemon juice over the top—it elevates the flavors and keeps the dish bright.

Step 4: Add the Cheeses and Bake

Top your pizza with diced mozzarella, grated parmesan, and fontina or asiago cheese, layering them evenly to achieve that irresistible golden, bubbly crust. Bake your pan pizza in a preheated oven until the cheeses are melted, bubbly, and lightly browned, and the crust is golden and crisp. This usually takes around 15 to 20 minutes depending on your oven, so keep an eye on the color and aroma—it’s the best timer you’ll get.

How to Serve Spinach and Artichoke Pan Pizza Recipe

A black pan filled with a layered dish, starting with a green base, likely chopped leafy vegetables, topped evenly with many small, white round balls resembling mozzarella cheese. On top of that, there are many pale yellow quartered artichoke pieces spread in a scattered pattern. The pan rests on a white marbled surface and a small bowl with a beige powder or spice is partly visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish your pizza with a scattering of fresh herbs like basil or parsley for an extra pop of freshness. A drizzle of good olive oil or a few red pepper flakes adds just the right touch of richness or heat. These simple garnishes turn your pizza from deliciously good to truly memorable.

Side Dishes

Because this pizza is so packed with flavor, pair it with lightly dressed greens or a crunchy slaw to balance the richness. A crisp Caesar salad or a simple arugula salad with lemon vinaigrette work beautifully alongside the cheesy, savory Spinach and Artichoke Pan Pizza Recipe.

Creative Ways to Present

Cut the pizza into generous squares or rustic wedges and serve it on a wooden board for a casual, welcoming feel. For gatherings, offer small dipping bowls with extra spinach pesto or a tangy aioli to complement the artichoke flavors delightfully. Presentation that invites sharing makes this pizza even more fun to enjoy.

Make Ahead and Storage

Storing Leftovers

If you have leftover pizza—and that’s bound to happen—store it in an airtight container or wrap it tightly with foil in the fridge. It will keep well for up to three days, making for an excellent next-day lunch or snack.

Freezing

You can freeze this pizza either before or after baking. To freeze raw dough, wrap it tightly and store it in the freezer for up to a month. For cooked pizza, place slices on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Frozen pizza can last up to two months without losing any of its deliciousness.

Reheating

Reheat leftover pizza in a skillet over medium heat to keep the crust crispy, or pop it in a 375°F oven for about 7-10 minutes until heated through and melty again. Avoid the microwave if you want to maintain that perfect pan pizza texture.

FAQs

Can I use frozen spinach instead of fresh for the pesto?

Fresh spinach is ideal for the vibrant color and texture, but if you’re using frozen spinach, be sure to thaw and squeeze out as much moisture as possible to avoid a watery pesto. The flavor will still be lovely!

What’s the best cheese combination for this pizza?

The magic comes from combining mozzarella for meltiness, parmesan for sharpness, and fontina or asiago for a nutty, rich undertone. Feel free to experiment, but this trio balances perfectly with the spinach and artichokes.

Can I prepare the dough the night before?

Absolutely! Preparing the dough the night before and letting it rest in the fridge slowly develops flavor. Just remember to bring it to room temperature before shaping and baking.

How do I know when the pizza crust is cooked perfectly?

Look for a golden-brown crust around the edges and a slightly crisp bottom when lifted carefully. The cheese should be bubbly and lightly browned on top. It should feel sturdy but still tender inside.

Is this recipe suitable for vegetarians?

Yes, this pizza is 100% vegetarian-friendly. All the ingredients focus on fresh veggies, cheeses, and herbs with no meat products, making it perfect for veggie lovers.

Final Thoughts

Once you try this Spinach and Artichoke Pan Pizza Recipe, you’ll wonder why you ever settled for plain cheese pies. It’s bright, cheesy, and utterly satisfying with a crust that cradles every topping deliciously. Perfect for family dinners or impressing friends, this recipe brings timeless flavors together in a fun and fresh way. So go ahead, bake a pie, gather loved ones, and indulge in one of the most delightful pizzas you’ll ever savor!

Spinach and Artichoke Pan Pizza Recipe

Ingredients You’ll Need