Artichoke Pizza with Spinach Parmesan Cream Sauce Recipe

Introduction

This artichoke pizza with spinach parmesan cream sauce is a delicious twist on a classic favorite. Creamy, cheesy, and loaded with tender marinated artichokes, it’s perfect for a cozy night in or impressing friends at your next gathering.

Ingredients

• 1 1/4 cups heavy cream
• 1 garlic clove, smashed and peeled
• 1 1/2 oz cream cheese
• Kosher salt
• Freshly ground black pepper
• 1/2 oz finely grated parmesan
• 3 oz baby spinach
• 1/2 recipe artisan pizza dough (one 15 oz dough ball)
• 4 oz shredded low-moisture mozzarella cheese (whole milk, if possible)
• 1 oz coarsely grated pecorino
• 4 oz marinated artichoke quarters (8–10), drained and patted dry

Instructions

1. Step 1: Make the spinach cream sauce by combining heavy cream and garlic clove in a medium saucepan over medium heat. Season with salt and pepper and bring to a gentle simmer. Cook, stirring occasionally, until reduced by half (about 3/4 cup or less).
2. Step 2: Remove and discard the garlic clove. Add the baby spinach to the pan and cook for about 3 minutes until wilted. Stir in parmesan and cream cheese, cooking until melted and smooth. Remove from heat and adjust seasoning. Let the sauce cool.
3. Step 3: Preheat your oven to 500°F with a pizza stone or steel placed in the middle rack. Allow the stone to heat for a full 45 minutes. Flour a pizza peel generously and set aside.
4. Step 4: On a floured surface, flatten the dough ball into a large disk, leaving a thick 1-inch lip around the edge. Lift the dough by the edge and use gravity to shape it into a 12-inch circle. Place it on the floured pizza peel and adjust the shape if needed. Shake the peel to ensure the dough isn’t sticking; add more flour if necessary.
5. Step 5: Spread the spinach cream sauce evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle mozzarella and pecorino evenly over the sauce, then scatter the drained artichoke quarters on top.
6. Step 6: Slide the pizza onto the preheated stone and bake for 5 minutes. Then turn on the broiler and broil the pizza for 2 to 4 minutes until the cheese is melted and the crust is charred in spots.
7. Step 7: Let the pizza cool slightly before slicing and serving.

Tips & Variations

• Use whole milk mozzarella for a creamier texture and better melt.
• Swap pecorino with extra parmesan if preferred.
• For an extra savory touch, add a sprinkle of crushed red pepper flakes before baking.
• If you don’t have a pizza stone, use a heavy baking sheet turned upside down and preheated in the oven.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven at 375°F for about 5-7 minutes to keep the crust crisp. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the spinach cream sauce ahead of time?

Yes, you can prepare the spinach cream sauce a day in advance. Store it in the refrigerator and warm it gently before spreading on your pizza dough.

Can I use frozen spinach instead of fresh?

Fresh spinach is best for this recipe to avoid excess moisture, but if using frozen spinach, thaw and squeeze out as much water as possible before adding it to the sauce.

Artichoke Pizza with Spinach Parmesan Cream Sauce Recipe

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4.5 from 555 reviews

This artichoke pizza with spinach parmesan cream sauce is an elegant and flavorful homemade pizza that combines a creamy, cheesy spinach sauce with marinated artichoke hearts on a crisp, golden crust. The rich spinach cream sauce is made by simmering cream with garlic, spinach, parmesan, and cream cheese. Baked on a hot pizza stone and finished under the broiler, this pizza boasts a perfectly charred crust and gooey melted cheese, ideal for a gourmet yet easy-to-make meal.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 1 twelve-inch pizza (about 4 servings) 1x
• Category: Pizza
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Spinach Parmesan Cream Sauce

• 1 1/4 cups heavy cream
• 1 garlic clove, smashed and peeled
• 1 1/2 oz cream cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 oz finely grated parmesan cheese
• 3 oz baby spinach

Pizza

• 1/2 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, if possible)
• 1 oz coarsely grated pecorino cheese
• 4 oz marinated artichoke quarters (8-10), drained and patted dry

Instructions

1. Prepare Spinach Cream Sauce: Combine heavy cream and smashed garlic clove in a medium saucepan over medium heat. Season with kosher salt and freshly ground black pepper. Bring the mixture to a gentle simmer, stirring occasionally, and cook until the cream is reduced by half, about 3/4 cup or less.
2. Cook Spinach: Remove and discard the garlic clove. Add the baby spinach to the saucepan and cook for about 3 minutes until wilted. Stir in the finely grated parmesan and cream cheese, cooking until the mixture is melted, smooth, and well combined. Remove from heat and adjust seasoning if needed. Allow the sauce to cool to room temperature.
3. Preheat Oven and Prepare Pizza Stone: Place a pizza steel or stone in the middle rack of the oven and preheat the oven to 500°F (260°C). Allow the stone to heat thoroughly for a full 45 minutes for optimal baking conditions.
4. Shape the Dough: On a floured surface, flatten the middle of the 15 oz dough ball into a large disk, keeping a thick 1-inch lip around the edges. Lift the dough by the thick edge and gently use gravity to stretch it into a 12-inch circle. Transfer the dough onto a generously floured pizza peel and fine-tune the shape into a perfect circle. Ensure the dough does not stick by adding more flour under the peel if necessary.
5. Assemble the Pizza: Spread the prepared spinach cream sauce over the dough, leaving a 1/2-inch border around the edges. Evenly sprinkle the mozzarella and pecorino cheese over the sauce. Scatter the drained and patted dry artichoke quarters on top of the cheese.
6. Bake the Pizza: Slide the assembled pizza off the peel and directly onto the heated pizza stone or steel in the oven. Bake for 5 minutes to cook the crust and melt the cheese.
7. Broil for Finish: Turn on the oven broiler and broil the pizza for 2 to 4 minutes, watching closely, until the cheese is bubbly and melted and the crust is nicely charred in spots.
8. Serve: Remove the pizza from the oven and allow it to cool slightly for a few minutes. Slice into pieces and serve warm.

Notes

• Using a pizza stone or steel is important for achieving a crispy crust and even cooking at very high temperatures.
• Allowing the pizza dough to rest and reach room temperature before shaping can improve dough extensibility.
• The spinach cream sauce can be made ahead and refrigerated for up to 2 days.
• Keep an eye during broiling to prevent burning the crust or cheese.
• Using whole milk low-moisture mozzarella helps achieve the ideal melt and flavor.

Keywords: artichoke pizza, spinach parmesan cream sauce, homemade pizza, pizza with cream sauce, gourmet vegetarian pizza