Name: Spinach Artichoke Pizza: The Ultimate Guide to Making It at Home
Prep time: 15 min
Cook time: 25 min
Yield: Please provide the recipe so I can determine the yield. I need the recipe details to calculate the yield.

Spinach Artichoke Pizza: Prepare to be amazed! Forget everything you thought you knew about pizza night because this recipe is about to revolutionize your Friday evenings. Imagine a crispy, golden crust topped with a creamy, decadent blend of spinach, artichoke hearts, and a symphony of cheeses. It's not just pizza; it's an experience!

While pizza itself boasts a rich history dating back to ancient civilizations, the modern spinach artichoke combination is a relatively recent, but incredibly welcome, addition to the culinary landscape. Inspired by the classic spinach artichoke dip, this pizza adaptation brings all the comforting flavors of that beloved appetizer to a satisfying and shareable main course.

What makes this Spinach Artichoke Pizza so irresistible? It's the perfect balance of textures and tastes. The slight tang of the artichoke hearts complements the earthy spinach, while the creamy cheese sauce binds everything together in a harmonious blend. Plus, it's incredibly easy to customize! Add a sprinkle of red pepper flakes for a touch of heat, or incorporate some grilled chicken for extra protein. Whether you're looking for a crowd-pleasing appetizer or a satisfying weeknight dinner, this pizza is guaranteed to be a hit. I know you'll love this recipe as much as I do!

Ingredients:

For the Pizza Dough:

3 1/2 cups (420g) all-purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups (360ml) warm water (105-115°F)
2 tablespoons olive oil, plus more for greasing

For the Spinach Artichoke Dip:

1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup chopped yellow onion
10 ounces frozen spinach, thawed and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

For the Pizza Topping:

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Optional: Fresh basil leaves, for garnish

Preparing the Pizza Dough:

Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to use. If it doesn't foam, your yeast might be old, and you'll need to start with a fresh packet.
Combine Wet and Dry Ingredients: Add the olive oil and salt to the yeast mixture. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a teaspoon of water at a time.
First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for developing the dough's flavor and texture.
Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Divide the dough in half (or into smaller portions if you prefer smaller pizzas). This recipe makes two medium-sized pizzas.
Second Rise (Optional): For a slightly more flavorful crust, you can let the divided dough rise again for another 30 minutes. This step is optional but recommended for a better texture.

Making the Spinach Artichoke Dip:

Sauté Aromatics: Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and chopped onion and cook until softened and fragrant, about 3-5 minutes. Be careful not to burn the garlic.
Add Spinach and Artichokes: Add the squeezed-dry spinach and chopped artichoke hearts to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the spinach is heated through and any excess moisture has evaporated.
Incorporate Cream Cheese and Sour Cream: Reduce the heat to low. Add the softened cream cheese, sour cream, and mayonnaise to the skillet. Stir until everything is well combined and smooth.
Add Cheese and Seasonings: Stir in the Parmesan cheese, mozzarella cheese, and red pepper flakes (if using). Season with salt and black pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and adjust as needed.
Simmer and Thicken: Let the dip simmer on low heat for 5-10 minutes, stirring occasionally, to allow the flavors to meld together and the dip to thicken slightly.
Taste and Adjust: Taste the dip and adjust the seasonings as needed. You might want to add more salt, pepper, red pepper flakes, or even a squeeze of lemon juice for brightness.

Assembling and Baking the Pizza:

Preheat Oven and Prepare Baking Surface: Preheat your oven to 450°F (232°C). If you have a pizza stone, place it in the oven while it preheats. If not, you can use a baking sheet.
Stretch or Roll Out the Dough: On a lightly floured surface, stretch or roll out one portion of the pizza dough to your desired shape and thickness. I prefer a thin crust, but you can make it thicker if you like.
Transfer Dough to Baking Surface: Carefully transfer the stretched dough to the preheated pizza stone or baking sheet. If using a pizza stone, you can use a pizza peel dusted with cornmeal to help slide the pizza onto the stone.
Spread the Spinach Artichoke Dip: Spread a generous layer of the spinach artichoke dip evenly over the pizza dough, leaving a small border for the crust.
Top with Cheese: Sprinkle the remaining mozzarella cheese and Parmesan cheese over the spinach artichoke dip.
Bake the Pizza: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on the pizza, as baking times may vary depending on your oven.
Cool Slightly and Garnish: Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves, if desired.
Repeat: Repeat the process with the remaining dough and toppings to make the second pizza.
Serve and Enjoy: Slice the pizza and serve immediately. Enjoy your delicious homemade Spinach Artichoke Pizza!

Tips for Success:

Dough Consistency: The dough should be slightly tacky but not overly sticky. Adjust the flour or water as needed during kneading.
Spinach Preparation: Make sure to squeeze out as much excess water as possible from the thawed spinach. This will prevent the dip from being watery.
Cheese Quality: Use high-quality mozzarella and Parmesan cheese for the best flavor and melting properties.
Oven Temperature: A high oven temperature is essential for achieving a crispy crust.
Pizza Stone: If you have a pizza stone, it will help to create a crispier crust. Be sure to preheat it thoroughly before baking the pizza.
Variations: Feel free to customize the pizza with other toppings, such as sliced tomatoes, mushrooms, or olives. You can also add a sprinkle of garlic powder or Italian seasoning to the dip for extra flavor.

Make Ahead Tips:

Pizza Dough: The pizza dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just wrap it tightly in plastic wrap or place it in an airtight container. Let it come to room temperature before stretching or rolling it out.
Spinach Artichoke Dip: The spinach artichoke dip can also be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it slightly before spreading it on the pizza.

Conclusion:

This Spinach Artichoke Pizza isn't just another pizza recipe; it's a flavor explosion waiting to happen in your kitchen! From the creamy, cheesy base to the vibrant spinach and tangy artichoke hearts, every bite is a delightful experience. I truly believe this recipe is a must-try because it elevates the humble pizza to something truly special, perfect for a weeknight dinner or a weekend gathering with friends. It's surprisingly easy to make, even if you're not a seasoned pizza chef, and the results are guaranteed to impress. But the best part? It's incredibly versatile! Feel free to experiment with different cheeses. I personally love using a blend of mozzarella and provolone for that perfect stretch and flavor, but you could also add a sprinkle of Parmesan or even a touch of goat cheese for a more sophisticated taste. If you're feeling adventurous, try adding some sun-dried tomatoes for a burst of sweetness or a pinch of red pepper flakes for a little heat. For serving suggestions, I often pair this Spinach Artichoke Pizza with a simple side salad dressed with a light vinaigrette. The freshness of the salad complements the richness of the pizza beautifully. Alternatively, you could serve it with a bowl of warm tomato soup for a comforting and satisfying meal. And if you're hosting a party, cut the pizza into smaller squares and serve it as an appetizer – it's always a crowd-pleaser! Looking for variations? Consider adding some grilled chicken or shrimp for a protein boost. Or, if you're a vegetarian, try incorporating some roasted red peppers or mushrooms for added flavor and texture. You can even use a different type of crust, such as a whole wheat crust for a healthier option or a thin and crispy crust for a lighter bite. The possibilities are endless! I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a guaranteed winner, and I can't wait for you to experience the deliciousness for yourself. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a pizza masterpiece! I'm so excited for you to try this recipe and discover your own favorite variations. And now for the most important part: I want to hear about your experience! Once you've made this incredible Spinach Artichoke Pizza, please share your thoughts and photos with me. Did you make any modifications? What did you think of the flavor? What did your family and friends say? Your feedback is invaluable, and I love seeing how you make this recipe your own. You can leave a comment below, tag me on social media, or even send me an email. I'm all ears! Happy pizza making! I hope this becomes a staple in your recipe collection, just like it is in mine. Enjoy!