Spinach and Artichoke Dip Pizza

Spinach and Artichoke Dip Pizza
My favourite dip hands down has to be the hot spinach and artichoke dip and for this years Big Game for the football playoffs I thought that I would bring it in pizza form! The basic idea was to make a pizza with all of the flavours of the spinach and artichoke dip and as it turns out it is freaking amazing! This pizza is also super easy to make, you start by brushing the pizza sauce, in this case a garlic olive oil, onto the pizza crust, drop on some dollops of cream cheese followed by mozzarella and parmesan along with the stars of the show the spinach and artichokes before baking it until golden brown and bubbly; it's all done in less than 20 minutes! Both fresh and frozen spinach work well in this pizza and if you want to kick things up a bit you can try adding things like bacon, sun dried tomatoes or even shredded chicken. I will definitely be making this pizza very often and especially for the Big Game this weekend!

Spinach and Artichoke Dip Pizza

Spinach and Artichoke Dip Pizza

Spinach and Artichoke Dip Pizza

Spinach and Artichoke Dip Pizza

Spinach and Artichoke Dip Pizza
Spinach and Artichoke Dip Pizza

Spinach and Artichoke Dip Pizza

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

All of the flavour of spinach and artichoke dip in the form of a pizza; pure pizza heaven!

  • 1 pizza dough
  • 2 tablespoons olive oil
  • 2 cloves garlic, grated
  • 2 ounces cream cheese, room temperature
  • 5 ounces cooked fresh or thawed frozen spinach (squeezed of excess liquid), and coarsely chopped
  • 1 cup mozzarella, shredded
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 (14 ounce) can or can of artichoke hearts, darned and quartered
  1. Shape the pizza dough into the desired form and place on an oiled baking sheet.
  2. Brush the entire pizza with the combination of the garlic and the olive oil, sprinkle on small chunks of cream cheese followed by the spinach, mozzarella, parmesan and artichokes making sure to get some of the parmesan onto the crust edges as well.
  3. Bake in a preheated 500F/260C oven until the cheese has melted and the crust is crispy and golden brown, about 10-15 minutes.

Tip: Sprinkle some cornmeal onto the oiled baking sheet to help prevent sticking.
Option: Add 1 cup cooked and shredded chicken.
Option: Add sliced sundried tomatoes.
Option: Add sliced bacon.
Nutrition Facts: Calories 459, Fat 23g (Saturated 10g, Trans 0), Cholesterol 47mg, Sodium 892mg, Carbs 42g (Fiber 7g, Sugars 2g), Protein 21g
Nutrition by: Nutritional facts powered by Edamam


Beeje said...

So funny this showed up in my Pinterest feed - I just bought everything to make one! I use fresh baby spinach or a baby spinach/kale blend and don't precook. Also I like to use either chive/onion cream cheese or Boursin herb cheese, which is a bit lighter and easier to spread but still great flavor. Sauteed mushrooms are a nice addition, and sometimes I toss on some diced cooked chicken. Good stuff!

Matt Robinson said...

What an awesome pizza, Kevin. Perfect for game day. Welcome back!

Vicky Lynn said...

YAY! New recipes! So excited to see new recipes - can't wait to try them all. Welcome back. :)

Gaby said...

This is perfection!!! I am craving this so much right now!

Grandbabycakes said...

I seriously NEED this pizza on Sunday. This is genius Kevin!

Rocky Mountain Woman said...

This looks perfect for Sunday...

Marsha said...

How big across is one of these pizzas? Trying to estimate how many it might feed . . .

Kevin Lynch said...

Marsha: This pizza was about 14 inches across.

The Little Ferraro Kitchen said...

I'm usually a traditionalist with pizza...but artichokes and spinach are my FAVORITE flavors! I love the briny-ness of artichoke hearts. And love even more that they are so easy to buy canned!

Joanne said...

There's a pizza place here in NYC that only sells spinach and artichoke pizza...it's the best! I'm sure this is just as delicious.

Danielle said...

Kevin I am so happy that you are back!!! I love this pizza all I added was some roasted garlic and fresh tomatoes which I baked with the pizza and it was awesome. Thank you for all of your great recipes.

Kevin Lynch said...

Danielle: I'm glad that you enjoyed it and those additions sound great!

ann said...

This looks divine! Great reason to enjoy a favorite dip as dinner!

Marsha said...

I made two for the two of us, planning to save one of them; you know the rest . . . delicious!

Anonymous said...

I made this and forgot to chop and cook the spinach, so a huge pile of raw spinach went into the oven...whoops. Surprisingly, everything cooked fine and even the crust held up! But the moisture from the spinach did drip down and burn on the bottom of my oven. so if anyone wants to save time by not prepping the spinach, just put a cookie sheet or something on a rack below the pizza to catch the drippings. This is kid-friendly, even for veggie-hating kids! eventually they will be lured in by the fact that it is a pizza, and they will eat it. My little sister said she liked it because it didn't taste healthy.

Nancy Long said...

sounds similar to my fave white pizza, which is just olive oil, garlic and fontina! Yum! Will definitely give this a try!

Bona Fide Foods said...

This sounds like an amazing dish!!! Can’t wait to try it for myself.

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