Creamy Spinach Pizza (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz spinach, fresh and divided
02 -
16 oz pizza dough, store-bought or homemade
03 -
6-8 canned artichoke hearts, well-drained and cut into quarters (plain only, no marinade)
04 -
2 Tbsp butter
05 -
2 Tbsp all-purpose flour
06 -
3/4 cup milk
07 -
1/4 tsp onion powder
08 -
1 clove garlic, minced finely
09 -
2 Tbsp olive oil, extra virgin, split into two portions
10 -
Salt and pepper, freshly ground, as needed
11 -
4 oz provolone cheese, deli-sliced and chopped (1 cup)
12 -
2 oz mozzarella cheese, shredded finely (1/2 cup)
13 -
2 oz parmesan cheese, finely shredded and gently packed (about 1/2 cup)
14 -
Red chili flakes (optional, for serving)
# Instructions:
01 -
Set your oven to 450°F. Slide the pizza stone in, allowing it to warm up for 20 minutes. In that time, roll the pizza dough on parchment into a 13-inch circle, keeping the outer edge slightly thicker.
02 -
Spread 1 Tbsp of olive oil over the crust, then sprinkle a small amount of salt and black pepper. Give it a few minutes to rest as your stone continues heating. If the dough was chilled, bring it to room temperature first, shape it, and let it rest the same 20 minutes.
03 -
In a large pan over medium heat, warm the remaining olive oil until shimmering. Toss in most of the spinach (leave some fresh for later) and sauté until it softens. Move it to paper towels and blot gently to remove excess water. Chop finely and set aside.
04 -
Melt the butter in a small pot over medium heat. Whisk in the flour and onion powder until smooth. Stir constantly for a couple minutes. Gradually add the milk while whisking and increase the heat a little. Keep stirring until the texture becomes thick and creamy.
05 -
Add a pinch of salt and black pepper to the thickened sauce. Stir in the garlic and the sautéed spinach. Chop the remaining raw spinach (you’ll need about 1 1/2 cups) and keep it ready.
06 -
Spread the spinach béchamel (white sauce) across the crust, leaving the rim clear. Scatter the uncooked chopped spinach over the sauce. Top with provolone, parmesan, mozzarella cheese, and artichoke quarters.
07 -
Using a pizza peel or large baking sheet, move the parchment and pizza onto the heated stone. Bake for 10–13 minutes until the crust puffs up and turns golden brown.
08 -
Slice the pizza and enjoy it warm. Sprinkle on the red pepper flakes if you want a spicy kick.
# Notes:
01 -
For convenience, freezing half of a homemade dough after its first rise works great.
02 -
Drain artichokes thoroughly to avoid soggy results.
03 -
Plain (not marinated) artichokes offer a better balance of flavors for the dish.
04 -
The spinach béchamel replaces traditional tomato sauce, offering a creamy foundation.