How to cook Spinach Artichoke Pizza

What’s not to love about the iconic spinach artichoke party dip? We haven’t met anyone who could resist it: that creamy, gooey cheese and tang from the artichokes make it some kind of addicting substance. This recipe is a little nostalgic for Alex and me because one of our first big “hits” when we started A Couple Cooks was this spinach artichoke grilled cheese. This was back in 2010, which seems like eons ago now. So now, 9 years later, we’re here to riff on concept and make it into a pizza. Please meet, our spinach artichoke pizza. And it’s damn good, if we say so ourselves. Keep reading for the recipe!

How to make spinach artichoke pizza

If you take the dough out of the equation, spinach artichoke pizza is even easier to make than spinach artichoke dip. For the pizza topping, all you’ve got to do is saute a bit of minced garlic, add spinach leaves, and heat for about 3 minutes. Then add chopped artichokes (the canned kind), and cook one more minute. (Got spinach left over? See our top spinach recipes.)

As far as filling prep, that’s it! Spread it onto pizza dough, top with mozzarella and Parmesan cheese, and throw it in the oven. It comes out gooey and savory, just like the dip! Except even easier to eat, because the bread you’d dip has transformed into pizza crust.

For the toppings, we’ve also specified that you can use Pecorino Romano cheese instead of Parmesan. What is Pecorino Romano cheese? Pecorino cheese is a hard Italian cheese similar to Parmesan, but with much sharper flavor. Alex and I prefer Pecorino cheese to Parmesan because of the unique, super savory flavor. You can easily use Parmesan cheese here, but Pecorino puts it over the top.

Of course you can use storebought pizza dough for this recipe. BUT if you have time, we highly recommend that you make our homemade pizza dough! Keep reading for a few pointers about it.

How to make pizza dough

To make the best spinach artichoke pizza, you’ve got to start with a great pizza dough. Alex and I have been working on our recipe for over 10 years. Here are our best tips for making pizza dough at home.

Use great flour. Our best tip for next level Italian pizza dough is to use great flour! The flour we uses is called Tipo 00 flour; it’s what Neapolitan pizza restaurants use. It makes for a beautiful, supple and fluffy dough. We buy our Tipo 00 flour online.

Use a pizza stone. Another tip is to use a pizza stone! A pizza stone is what makes Italian pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we recommend, and a bit more on pizza stone care. And to pop the pizza dough right onto that blazing hot stone, we use a pizza peel! We recommend this Standard pizza peel or this Conveyor pizza peel. You can also use the bake of a baking sheet (or a rimless baking sheet), but it’s a little bit trickier. The pizza peel is the best tool for the job!

Use a great recipe. We have a few pizza dough recipes that you can make depending on your tastes and equipment. Our Best Pizza Dough is what we used for this spinach artichoke pizza. We make it using stand mixer, but you can also knead it by hand. Our Easy Thin Crust method is similar but makes a thinner dough that you roll out — it would also work well here! Below is a video of Alex showing how to make and stretch the pizza dough.