This spinach artichoke white cheese pizza will be your new favorite pizza recipe. Start with my homemade pizza crust, a personal and reader favorite recipe, then top with roasted garlic, extra cheese, spinach, and artichokes. This white pizza and garlic-infused crust tastes like creamy spinach artichoke dip!
This recipe is brought to you in partnership with Red Star Yeast.
Every couple of weeks, I’m inspired to try a new homemade pizza recipe on Friday nights. Extra cheesy pizza, BBQ chicken pizza, Hawaiian pizza, chicken pesto pizza, you name it. Friday pizza is a tradition in our household and it’s been totally upgraded with this absolutely AWESOME spinach artichoke dip inspired pizza.
Put this spinach artichoke white cheese pizza recipe in your weekly rotation because everyone will demand you make it on repeat. Seriously.
Homemade Pizza Dough
Let’s talk homemade pizza crust. I freeze pizza dough ahead of time so it’s ready for pizza night each week. There’s a reason why I keep going back to this easy pizza dough recipe:
- The recipe is perfect for bread beginners
- Only 6 ingredients required
- Most of the time is hands-off
- Crisp edges & fluffy interior
- So, so flavorful.
Homemade pizza crust might sound difficult to you. Why waste the time when you can buy frozen? But trust me, homemade crust is nothing like store-bought or delivery because you can taste the freshness. I always use Platinum Yeast from Red Star in my pizza dough for best results. The Platinum line is fantastic; its careful formula strengthens your dough and makes making working with yeast simple.
Baking with Yeast Guide
Homemade Pizza Dough Video Tutorial
This homemade pizza dough freezes well and thaws easily. It’s a thick-style crust recipe that puffs up beautifully when baked.
Spinach Artichoke White Cheese Pizza Toppings
There’s no pizza sauce on today’s pizza. Instead, here’s what you need:
- Olive Oil: A brush of olive oil prevents the crust from tasting soggy.
- Roasted Garlic: Roasted garlic is the base of this pizza. Don’t use regular garlic because you’ll miss out on so much flavor! More on roasted garlic below.
- Lots of Cheese: Use both mozzarella and parmesan cheese for best flavor.
- Artichokes: Use frozen (thawed) or canned artichokes. They bake down and melt in your mouth!
- Spinach: Fresh spinach is best for this white pizza recipe.
The olive oil and roasted garlic bake down into the crust, making it almost taste like garlic bread. You’ll never want to make another pizza variety again!
How to Roast Garlic
Let’s learn how to roast garlic. Roasting garlic is so very simple; it’s a basic technique that will change the flavor of everything it touches. Roasting garlic caramelizes the cloves, which brings elevated flavor and aroma compared to
- Preheat oven to 375°F (190°C).
- Using a sharp knife, slice off the top of the garlic heads to expose the cloves inside. Grab a round or square pan and pour 2 Tablespoons of olive oil inside. Swirl it around the bottom of the pan to coat evenly. Place garlic heads inside, exposed side up.
- Sprinkle the garlic heads with a little salt and pepper. Drizzle 1 more Tablespoon of olive oil on top. A coating of oil prevents the garlic from burning. Cover the pan with aluminum foil and roast in the preheated oven for 40 minutes.
- Your house will smell amazing! Remove from the oven. To remove the roasted cloves, grab the bottom of the garlic head and gently squeeze until the cloves pop out. The cloves will be soft and ready to chop up for your recipe.
Roasted garlic is soft and toasted and tastes remarkable on white pizza, breadsticks, and so much more. You can even use roasted garlic as a dip or spread for breads and crackers. Mix with a little olive oil, salt, and pepper. It’s fantastic!
This spinach artichoke white cheese pizza is definitely a “seconds” meal… you won’t be satisfied with only 1 slice! Should any pizza survive until the next day (it won’t), it keeps wonderfully as leftovers and is awesome right out of the fridge.Print
My pizza dough recipe makes enough for two 12-inch pizzas. Toppings listed are enough for one 12-inch pizza. Freeze the rest of the pizza dough for another time.
- 1/2 recipe homemade pizza crust
- 1 Tablespoon olive oil
- 3 cloves roasted garlic, finely chopped
- 1/4 cup grated or shredded parmesan cheese, plus more for sprinkling on top
- 2 cups shredded mozzarella cheese
- one 13 ounce can artichoke hearts, drained and quartered
- 1 and 1/2 cups fresh spinach
- fresh ground pepper, to taste
- Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
- To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with chopped roasted garlic, then add parmesan cheese, mozzarella cheese, artichokes, and spinach on top. Finish with an extra sprinkle of parmesan cheese on top, if desired.
- Bake pizza for 12-15 minutes. Remove from the oven and top with fresh ground pepper, if desired. Slice hot pizza and serve immediately.
- Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.
- Feel free to use my whole wheat pizza crust recipe instead. Halve the recipe to make only 1 pizza crust.
- 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 and drizzle lightly with olive oil. Top with some fresh ground pepper and sea salt. Cover with aluminum foil and roast at 375°F (190°C) for about 35-40 minutes. The cloves will be very soft inside. You need 3 cloves for this recipe.
- Artichokes: I used one 13 ounce bag of frozen artichokes that I let thaw completely and I drained. You can use canned artichokes instead– drain and quarter beforehand. Anywhere around 13 ounces is fine. Add more/less depending on your taste preference.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.