The Best Spinach-Artichoke Pizza

The best spinach artichoke pizza pin

This deep-dish spinach artichoke pizza is the best homemade thing there is with an incredibly irresistibly crispy crust.

It doesn’t take a lot of time to cook it, it has a high amount of protein as well as fat, but also calories as well. But hey, who’s counting calories when it’s time to taste a mouth-watering pizza like this one?

Follow the ingredients and the instructions below and enjoy the best spinach-artichoke pizza there is.


  • 1 tbsp. extra-virgin olive oil
  • 1 (5-oz.) container baby spinach, coarsely chopped
  • 3 garlic cloves, chopped
  • 1/2 c. ricotta
  • 1 1/2 oz. Parmesan, grated (about 1/3 c.)
  • 1 tbsp. fresh lemon juice
  • 1/4 tsp. crush red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 tbsp. cornmeal
  • 1 lb. store-bought pizza dough, at room temperature
  • 6 oz. Fontina cheese, grated (about 1 1/2 c.)
  • 1 (14-oz.) can artichoke hearts, drained and quartered
  • Fresh basil leaves, torn, for serving

The best spinach artichoke pizza 1


  1. Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10″ skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
  2. Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12″ round. Carefully press dough into the bottom and up the sides of the skillet.
  3. Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
  4. Serve sprinkled with basil and cut into wedges.
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Speaking of Italian food, if you like a unique taste, make sure to try our Chicken Pesto Pasta.

Nutrition Info

The best spinach artichoke pizza nutri info