Are you craving a flavorful pizza loaded with veggies? Look no further than this homemade Spinach and Artichoke Pizza.
Featuring a crispy crust and a flavorful tomato sauce infused with garlic, onion, white wine, artichokes, spinach, and melty mozzarella cheese, this pizza offers a delicious balance of a cheesy and savory flavor.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Dough:
- Active dry yeast: This is the leavening agent that helps the dough rise and become airy.
- Sugar: Yeast feeds on sugar, helping it activate and create carbon dioxide gas for dough leavening.
- Extra-virgin olive oil: Adds moisture and flavor to the dough.
- All-purpose flour: Provides the main structure and texture of the pizza crust.
- Kosher salt: Enhances the flavor of the dough and strengthens gluten formation.
- Cornmeal (for dusting): Prevents sticking and adds a slightly crispy texture to the crust when baked.
For the Sauce and Topping:
- Whole crushed tomatoes: Form the base of the pizza sauce, providing a tomato flavor and texture.
- Extra-virgin olive oil: Adds richness and enhances the sauce's flavor.
- Garlic: Infuses the sauce with a pungent and savory flavor.
- Red pepper flakes: Add a hint of spiciness and depth to the sauce.
- Onion: Contributes sweetness and texture to the sauce.
- White wine: Adds complexity and a touch of sweetness to the sauce when reduced.
- Oregano: Provides a classic Italian herb flavor to the sauce.
- Fresh basil leaves: Add freshness and a subtle herbal note to the sauce.
- Kosher salt: Enhances the overall flavor of the sauce.
- Whole Mozzarella: Melts and provides the cheesy, creamy element to the pizza.
- Artichoke hearts: Add a unique, slightly tangy flavor and a chewy texture.
- Fresh spinach: Brings a vibrant green color, a mild flavor, and added nutrients to the pizza.
- Sliced onion: Provides a sweet and slightly crunchy topping for the pizza.
How to Make Spinach Artichoke Pizza
Note: The full instructions are provided in the recipe card below.
Add 3 tablespoons of olive oil to a hot pan over medium-high heat. When heated, add the garlic and chopped onions and stir them. Cook until the onions are soft, 4 to 5 minutes.
Next, add the ½ cup wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Afterward, Add the crushed tomatoes and stir to combine.
Add salt and red pepper flakes to taste, as well as a pinch of sugar, then add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes until it thickens. In a medium bowl, combine flour and salt. Stir thoroughly and set aside.
Next, combine the yeast, 1 cup of warm water (about 100 F), and the sugar in an electric stand mixer fitted with the dough hook. Stir with a spoon to combine and let sit until foamy (5 to 10 minutes).
Add the olive oil and the flour mixture and knead until the dough pulls away from the side and gathers around the hook. Turn the dough onto a lightly floured surface and form it into 2 even balls.
Transfer to 2 lightly oiled bowls; cover with plastic wrap and let it rise warmly until double in size. (2 to 4 hours)
How to Prepare Spinach Artichoke Pizza
Set a pizza stone or a large pizza baking sheet on the lowest oven rack and preheat to 500 F. Next, Stretch 1 ball of dough into a 12-inch round pizza peel or inverted baking sheet, lightly dusted with cornmeal.
Spread ½ cup of tomato mixture on the dough, leaving a ½-inch border. Top with half the shredded mozzarella, artichokes, onion, and fresh spinach. Then, brush the edge of the Pizza lightly with extra virgin olive oil.
Afterward, Slide the Spinach Artichoke Pizza onto the hot stone or baking sheet and bake until the crust is golden brown and the cheese is bubbling. (About 8 to 10 minutes).
Next, transfer the Spinach Artichoke Pizza to a cutting board and let it cool for 5 minutes before slicing.
FAQ
Can I use fresh tomatoes instead of canned tomatoes for the sauce?
You can use fresh tomatoes instead of canned tomatoes for the sauce. Just peel and seed the tomatoes before using them in the sauce.
Can I use other cheeses instead of mozzarella cheese?
You can use other cheeses instead of mozzarella cheese. Some good options include Parmesan, goat cheese, or feta cheese.
Can I make this Spinach Artichoke Pizza without the wine?
You can make this pizza without the wine. Just omit it from the sauce recipe and adjust the seasonings to taste.
Related Recipes:
Recipe
Easy Spinach Artichoke Pizza
Ingredients
For the Dough:
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 1 tablespoon extra-virgin oil , plus more for the bowls
- 3 cups all-purpose flour , plus more for dusting
- 2 teaspoons kosher salt ( to taste)
- Cornmeal for dusting
For the Sauce and Topping:
- 1 14.5 once can whole crushed tomatoes
- 3 tablespoons extra-virgin olive oil , plus more for brushing
- 8 cloves garlic , finely chopped
- 1 teaspoon red pepper flakes (to taste)
- 1 Medium onion , Finley chopped
- ½ Cup of white wine. ( I recommend sweet wine)
- 1 Teaspoon oregano
- 5 fresh basil leaves , chopped
- kosher salt , to taste
- 3 to 4 Cups whole Mozzarella , shredded
- 1 to 2 canned artichoke hearts , drained well
- 4 to 5 cups fresh spinach
- 1 large onion , finely sliced
Instructions
For sauce:
- Add 3 tablespoons of olive oil to a hot pan over medium-high heat; when heated, add the garlic and chopped onions and stir them. Cook until the onions are soft, which will take 4 to 5 minutes. Next, add the ½ cup wine, whisking to deglaze the bottom of the pan.
- Cook until the liquid reduces by half. Afterward, Add the crushed tomatoes and stir to combine. Add salt and red pepper flakes to taste and a pinch of sugar, then Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes until it thickens.
For the Dough:
- In a medium bowl, combine flour and salt. Stir thoroughly and set aside. Next, In an electric stand mixer fitted with the dough hook, combine the yeast, 1 cup of warm water (about 100 F), and stir the sugar. Stir with a spoon to combine and let sit until foamy. (5 to 10 minutes).
- Add the olive oil and the flour mixture and knead until the dough pulls away from the side and gathers around the hook. Turn the dough onto a lightly floured surface and form it into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let it rise in a warm place until double in size. (2 to 4 hours)
How to Prepare Spinach Artichoke Pizza
- Set a pizza stone or a large pizza baking sheet on the lowest oven rack and preheat to 500 F. Next, Stretch 1 ball of dough into a 12-inch round pizza peel or inverted baking sheet, lightly dusted with cornmeal. Spread ½ cup of tomato mixture on the dough, leaving a ½-inch border.
- Top with half the shredded mozzarella, artichokes, onion, and fresh spinach. Then brush the edge on the Spinach Artichoke Pizza lightly with extra virgin olive oil. Afterward, Slide the Spinach Artichoke Pizza onto the hot stone or baking sheet and bake until the crust is golden brown and the cheese is bubbling. (About 8 to 10 minutes). Next, transfer the Spinach Artichoke Pizza to a cutting board and let it cool for 5 minutes before slicing.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.