Artichoke Pizza with Spinach Parmesan Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
