Artichoke pizza with spinach parmesan cream sauce brings a delightful blend of flavors that are simply irresistible. Picture a crispy crust topped with a velvety creamy sauce, enriched by the earthiness of spinach and the tangy richness of artichokes—this dish is not only comforting but also incredibly satisfying. Whether you’re hosting a family gathering or treating yourself to a cozy night in, this recipe is a delicious way to indulge your senses. Follow these step-by-step directions to create a sensational pizza that will quickly become a favorite in your home.

Ingredients

For this artichoke pizza with spinach parmesan cream sauce, you’ll need:

• 1 1/4 cups heavy cream – This will create a luscious base for the sauce, adding a rich, creamy texture.
• 1 garlic clove, smashed and peeled – It infuses the cream with aromatic flavor.
• 1 1/2 oz cream cheese – It helps to thicken the sauce and brings a delightful tanginess.
• Kosher salt – Essential for enhancing flavors.
• Freshly ground black pepper – Adds a subtle heat and depth.
• 1/2 oz finely grated parmesan – Provides a salty, nutty aspect to the cream sauce.
• 3 oz baby spinach – Offers a burst of color and nutrition.
• 1/2 recipe artisan pizza dough (one 15 oz dough ball) – The foundation of your pizza, creating a perfect crispy crust.
• Spinach cream sauce (all of recipe above) – The heart of this dish, full of flavor and creaminess.
• 4 oz shredded low-moisture mozzarella cheese (whole milk, if possible) – For that gooey, melty topping.
• 1 oz coarsely grated pecorino – Brings a sharp, tangy flavor that complements the other cheeses.
• 4 oz marinated artichoke quarters (8-10), drained and patted dry – Adds a delightful tartness and texture.

Step-by-Step Directions

To create your artichoke pizza with spinach parmesan cream sauce, begin by preparing the cream sauce. In a medium saucepan over medium heat, combine a generous 1 1/4 cups of heavy cream with the smashed garlic clove. Season this mixture with a pinch of kosher salt and freshly ground black pepper before bringing it to a gentle simmer. Keep an eye on it, and stir occasionally until it reduces to about 3/4 cup, which may take approximately 10-12 minutes.

Once the cream has thickened, fish out the garlic clove and discard it. Add the 3 oz of baby spinach to the newly made sauce and cook for about 3 minutes, just until the spinach is wilted and tender. Now, stir in the cream cheese and 1/2 oz of finely grated parmesan, cooking until everything is melted and smoothly combined. Remove this glorious mixture from the heat and taste; adjust the seasoning with more salt or pepper if needed. Allow the sauce to cool slightly before using.

Next, preheat your oven to 500°F, positioning a pizza steel or stone in the center. Let it heat for a full 45 minutes so that your pizza crust will bake to perfection. While the oven is heating, prepare your pizza dough. Generously flour a pizza peel and set it aside. On a floured surface, take your dough ball and flatten the center into a large disk, leaving a thick 1-inch lip around the edge.

Now, gently pick up the disk, holding onto the thicker edge. Use the force of gravity to stretch it into a 12-inch circle. Lay the shaped dough onto your prepared pizza peel. Adjust any irregularities to ensure you have a perfect circle. Give the peel a gentle jiggle to ensure the dough isn’t sticking, adding more flour if necessary.

Once your crust is ready, spread a generous layer of the spinach cream sauce over the dough, leaving about a 1/2-inch border for the crust. Sprinkle an even layer of shredded mozzarella and grated pecorino cheese on top, followed by scattering the marinated artichokes evenly across the surface.

It’s almost time to bake! Carefully slide the pizza onto your preheated steel or stone. Allow it to bake for about 5 minutes to ensure the crust gets nice and crispy. After this, turn on the oven broiler and broil the pizza for an additional 2-4 minutes until the cheese is beautifully melted and brown spots develop on the crust.

Once it’s done, let the pizza cool slightly before slicing. The cheesy, creamy delight is now ready to be enjoyed!

Tips & Tricks

To enhance your artichoke pizza with spinach parmesan cream sauce, consider using fresh herbs such as basil or oregano sprinkled on top after baking for extra flavor. If you love a bit of kick, add some crushed red pepper flakes before serving. For a different twist, try adding other toppings like sun-dried tomatoes or olives. Remember to rotate your pizza halfway through baking for even cooking if your oven has hot spots.

Serving Suggestions & Pairings

This delicious pizza is best enjoyed fresh out of the oven. Pair it with a crisp green salad dressed with lemon vinaigrette for a refreshing contrast. A chilled white wine, such as Sauvignon Blanc, complements the creamy flavors beautifully. This pizza also makes a fantastic appetizer for parties or a fun family dinner night.

Nutritional Information

One serving of this artichoke pizza with spinach parmesan cream sauce contains approximately 400-500 calories, depending on crust thickness and toppings. It offers a decent mix of protein from the cheeses, fiber from spinach, and a good balance of carbohydrates from the dough. As with any dish, enjoy it as part of a balanced diet!

Storing Tips & Variations

Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm them in a preheated oven at 375°F for about 10 minutes. For freezer storage, wrap the whole pizza or individual slices in plastic wrap and aluminum foil, keeping for up to 2 months. For variations, feel free to swap out the spinach for kale or add some roasted garlic for even more flavor.

Conclusion

Artichoke pizza with spinach parmesan cream sauce is not just a meal; it’s an experience that embraces comfort and flavor. Whether you’re entertaining or simply indulging in a personal treat, this recipe is easy to create and promises to impress. We hope you give it a try and share your culinary creation with friends and family!

FAQs

1. Can I use fresh spinach instead of baby spinach?
Yes, you can use fresh spinach; just ensure you chop it into smaller pieces for even cooking.

2. What if I don’t have heavy cream?
You can use half-and-half, but the sauce will be less rich. For a lighter version, try evaporated milk.

3. Can I use a store-bought pizza dough?
Absolutely! Store-bought dough can save you time and come out delicious when properly baked.

4. Is it possible to make this pizza gluten-free?
Yes, simply substitute the artisan pizza dough with a gluten-free pizza crust.

5. How can I make this recipe vegan?
For a vegan version, use coconut cream, nutritional yeast instead of cheese, and a vegan cream cheese alternative. Adjust the toppings accordingly!

Artichoke Pizza with Spinach Parmesan Cream Sauce

A delightful pizza featuring a crispy crust topped with a velvety spinach parmesan cream sauce, artichokes, and a blend of cheeses.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Spinach Parmesan Cream Sauce

• 1.25 cups heavy cream Creates a luscious base for the sauce.
• 1 clove garlic, smashed and peeled Infuses cream with aromatic flavor.
• 1.5 oz cream cheese Thickens the sauce and adds tanginess.
• to taste Kosher salt Essential for enhancing flavors.
• to taste Freshly ground black pepper Adds subtle heat and depth.
• 0.5 oz finely grated parmesan Provides salty, nutty aspect.
• 3 oz baby spinach Offers burst of color and nutrition.

For the Pizza

• 0.5 recipe artisan pizza dough (one 15 oz dough ball) The foundation of your pizza.
• 4 oz shredded low-moisture mozzarella cheese Use whole milk if possible for best results.
• 1 oz coarsely grated pecorino Sharp, tangy flavor that complements other cheeses.
• 4 oz marinated artichoke quarters Adds tartness and texture.

Method

 

Preparation of Spinach Parmesan Cream Sauce

1. In a medium saucepan over medium heat, combine 1 1/4 cups of heavy cream with the smashed garlic clove.
2. Season the mixture with a pinch of kosher salt and freshly ground black pepper before bringing it to a gentle simmer.
3. Stir occasionally until the mixture reduces to about 3/4 cup, which may take approximately 10-12 minutes.
4. Once thickened, discard the garlic clove and add 3 oz of baby spinach to the sauce, cooking until wilted.
5. Stir in the cream cheese and 1/2 oz of finely grated parmesan until melted and smooth.
6. Taste and adjust seasoning with more salt or pepper if needed. Allow the sauce to cool slightly before using.

Preparing the Pizza

1. Preheat your oven to 500°F and position a pizza steel or stone in the center.
2. Let it heat for a full 45 minutes.
3. Flour a pizza peel and set aside. Flatten the pizza dough into a large disk with a thick 1-inch lip around the edges.
4. Gently stretch the disk into a 12-inch circle, adjusting for any irregularities.
5. Spread the spinach cream sauce over the dough, leaving a 1/2-inch border for the crust.
6. Sprinkle shredded mozzarella and grated pecorino cheese evenly on top, then scatter the marinated artichokes.
7. Slide the pizza onto the preheated steel or stone and bake for about 5 minutes.
8. Turn on the broiler and broil the pizza for an additional 2-4 minutes until cheese is melted and tops turn brown.

Finishing

1. Let the pizza cool slightly before slicing.

Notes

Consider adding fresh herbs like basil or oregano on top after baking for extra flavor. For a kick, add crushed red pepper flakes. Store leftover pizza in an airtight container in the fridge for up to 3 days.