Go Back

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
Cook Time 10 minutes
Total Time 30 minutes
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.