Spinach Artichoke Pizza


This is an easy homemade spinach and artichoke pizza you’ll be sure to love if you like the dip. I made a white sauce with red onions and garlic, instead of a traditional red sauce. We make pizza almost every week, and I have been trying to think of some different variations I haven’t made before. Although our favorite is peperoni, black olive, and mushroom, I like to change it up as often as I can. I have been making the crust now for a while now. I want to thank Average Betty for giving the most important hint in making perfect homemade pizza dough. That tip was the dough should be much wetter than you think. That has made all the difference in the world for me. My pizza doughs went from mediocre to outstanding. I even had the owner at the best pizzeria in town take me through a tutorial, and I still wasn’t getting it.

recipe photo

Yield: Serves 4

Spinach Artichoke Pizza

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1 cup warm water
3 cups flour
2 1/2 teaspoons yeast
1 teaspoon kosher salt
2 tablespoons olive oil
cornmeal for stretching the dough

1 red onion, cut in thin slices
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon flour
1 cup milk
1/4 teaspoon nutmeg
salt and pepper to taste

1 lb frozen spinach, defrosted
1 can quartered artichoke hearts
sun-dried tomato strips (optional)
1/2 cup Parmesan Cheese
2 - 3 cups mozzarella cheese


For the crust:
Add warm water, yeast, salt and oil for crust to stand mixer bowl. Mix well. Add kneading attachment to mixer and add the flour to the bowl.

Turn the mixer on low until the flour is incorporated, then turn to medium for 10 - 15 minutes. When dough is ready, the sides of the bowl will be clean.

Put the dough into a large, greased bowl and let it proof until it doubles in size.

Hint: I have found that a wetter dough works much better. Just make sure the dough is smooth, elastic.

For the sauce:
Add one tablespoon of the olive oil to a preheated saute pan. Add onions and a little kosher salt and saute for about 5 minutes, then add garlic. Continue to saute until the onions are very soft and are starting to caramelize.

Add the other tablespoon of oil and the tablespoon of flour. Cook for 2 - 3 minutes. Add milk, while continually whisking. Turn heat to high and bring to a bowl, then reduce to a simmer.

Season with nutmeg, salt and pepper to taste. Continue to simmer until pizza dough is ready.

For the pizza:
Preheat oven to its highest temperature, I used 550 degrees.

Spread a pizza stone lightly with cornmeal. Turn the dough out on the stone and stretch it to the size of the stone. Pre-bake it until it it just starts to lightly brown.

Remove from oven and top with sauce, Parmesan, spinach, artichokes, sun-dried tomatoes, if using, and Mozzarella cheese.

Return to oven and bake until cheese is melted and pizza is starting to brown around the edges.

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*Nutritional Information is not guaranteed for 100% accuracy.

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