My favorite homemade pizza crust topped with parmesan, mozzarella, garlic, spinach, and artichokes. This white pizza will remind you of creamy spinach artichoke dip!
I’m considering changing my blog name to Sally’s Pizza Addiction.
Or sprinkle addiction, peanut butter addiction, lemon addiction, cadbury cream egg addiction. Sally’s Pajama Addiction sounds pretty accurate too. I digress.
Every couple of weeks, I’m inspired to try a new pizza recipe on Friday nights. Extra cheesy, whole wheat veggie, BBQ chicken, and my personal favorite… gorgonzola apple. Hey, don’t knock it ’til you try it! That particular kind is one of my favorite meals of all time. That is, until I tried today’s version.
Spinach artichoke dip is one of my all time favorite comfort foods. If it’s served at a party, you know where to find me. I personally love it with pita chips and some heavy garlic thrown in. My breath smells like an angel afterwards. Ahem. (Worth it.)
I spied a pizza recipe on Rachael Ray last week and magically had a craving for it. Funny how that works. Off to the store I went to grab a few ingredients. I had some homemade pizza dough in the freezer, so this pizza was ready in a snap for dinnertime.
I make my pizza dough in bulk ahead of time so it’s ready for pizza night each week; my freezer is full of it! Make sure you read the pizza dough recipe for make-ahead instructions. To make things easy for you, I include a ton of step-by-step photos and tips in the pizza dough recipe. You will know exactly what things should look like as you are working. I am a visual learner, myself.
For today’s pizza, I used regular white flour pizza crust. Soft, fluffy perfection. This crust is one of the most remade recipes on my blog. And I’m absolutely not surprised! Alternatively, you could use my whole wheat pizza crust recipe instead.
Homemade pizza crust may sound difficult to you. Why waste the time when you can buy frozen? But trust me – homemade crust is nothing like store-bought, delivery, or what you order at a restaurant! I will say one thing – use good quality yeast! I make all of my pizza doughs with Red Star Platinum – it makes working with yeast so simple. I have the best results in my breads when I use their platinum line.
There is no pizza sauce on today’s pizza. Rather, I slather the crust with roasted garlic, olive oil, and grated parmesan cheese. The three bake down into the crust, making it almost taste like garlic bread. I could live off of garlic bread if someone asked me to. With peanut butter cups on the side.
On top of the roasted garlic goes mozzarella cheese, artichokes, spinach, a little more parmesan, and a sprinkle of black pepper. I didn’t use tomatoes in my recipe like Rachael did; I wanted a pure cheesy white pizza today. Add a couple halved grape tomatoes if you’d like for some extra color though.
Bake until everything is bubbly and your kitchen smells like garlic bread/pizza shop. Oh man, the flavors and textures in this spinach artichoke white cheese pizza are incredible! I love everything from the garlic-infused crust, the melted mozzarella cheese, the fresh spinach, and melt-in-your-mouth artichokes. Did I mention I love all the cheese?
This pizza is like spinach artichoke dip in overdrive. I definitely had seconds. If you’re a fan of spin-arty dip, do yourself a favor and make this!
Thick style homemade pizza crust topped with garlic, two cheeses, artichokes, and spinach. Like spinach artichoke dip, but better. If that's even possible!
Yield: one 12-inch pizza
Prep Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Prepare the pizza dough through step 11, including preheating the oven to 475F as described in step 8.
Mix the olive oil and chopped garlic together in a small dish. After waiting 15 minutes as described in step 11, spread olive oil/garlic mixture on top of crust. Top with 1/4 cup parmesan, 1 cup mozzarella cheese, artichokes, and spinach. Sprinkle the top with remaining 1 cup of mozzarella cheese and a sprinkle more of parmesan, if desired. Season with a little pepper, to taste.
Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
Slice pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month. Please see homemade pizza crust recipe for how to freeze the pizza dough.
*How to roast garlic: slice off the top of a garlic bulb so the cloves are exposed inside. Place, clove side up, in a baking pan or on a baking sheet (I usually use a pie dish) and drizzle with a bit of olive oil. Top it with some fresh ground pepper and sea salt. Cover with aluminum foil and roast at 375F degrees for about 35-40 minutes. The cloves will be very soft inside. You will need 3 cloves for this recipe.
*I used one 13 ounce bag of frozen artichokes that I let thaw completely and I drained. You may use canned - just drain and quarter beforehand. Anywhere around 13 ounces is fine. Add more/less - whatever you prefer!
Adapted from Rachael Ray
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A couple more savory recipe favorites: