Artichoke and Spinach Parmesan Cream Sauce Pizza Recipe

Introduction

This artichoke pizza with spinach parmesan cream sauce offers a delicious twist on traditional pizza. The creamy sauce pairs perfectly with tender marinated artichokes and a blend of melty cheeses, creating a rich and savory meal that’s easy to make at home.

Ingredients

• 1 1/4 cups heavy cream
• 1 garlic clove, smashed and peeled
• 1 1/2 oz cream cheese
• Kosher salt
• Freshly ground black pepper
• 1/2 oz finely grated parmesan
• 3 oz baby spinach
• 1/2 recipe artisan pizza dough (one 15 oz dough ball)
• 4 oz shredded low-moisture mozzarella cheese (whole milk recommended)
• 1 oz coarsely grated pecorino
• 4 oz marinated artichoke quarters (8–10), drained and patted dry

Instructions

1. Step 1: Make the spinach cream sauce by combining heavy cream and the garlic clove in a medium saucepan over medium heat. Season with salt and pepper, then bring to a gentle simmer. Cook, stirring occasionally, until the cream reduces by half to about 3/4 cup.
2. Step 2: Remove and discard the garlic clove. Add the baby spinach and cook for about 3 minutes until wilted. Stir in the parmesan and cream cheese, cooking until melted and smooth. Remove from heat and adjust seasoning if necessary. Allow the sauce to cool.
3. Step 3: Preheat your oven to 500°F and place a pizza stone or steel on the middle rack. Let it heat for at least 45 minutes. Flour a pizza peel generously and set aside.
4. Step 4: On a floured surface, flatten the center of the pizza dough into a disk, leaving a 1-inch thick edge. Hold the edge and gently stretch the dough into a 12-inch circle using gravity. Transfer the dough to the prepared peel and adjust its shape to a circle. Make sure the dough slides easily; add more flour if needed.
5. Step 5: Spread the cooled spinach cream sauce evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle mozzarella and pecorino cheeses over the sauce, then scatter the marinated artichoke quarters on top.
6. Step 6: Slide the pizza onto the preheated stone or steel and bake for 5 minutes. Then switch on the broiler and broil the pizza for 2 to 4 minutes until the cheese is melted and the crust is charred in spots.

Tips & Variations

• Use whole milk mozzarella for a richer, creamier melt. For extra flavor, add a sprinkle of red pepper flakes or fresh herbs like basil after baking.
• If you don’t have marinated artichokes, you can use canned or frozen, just be sure to drain and dry them well to avoid soggy pizza.
• For a lighter version, substitute half-and-half for the heavy cream in the sauce.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to keep the crust crisp and cheese melty. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spinach cream sauce ahead of time?

Yes, you can make the sauce up to one day in advance. Keep it refrigerated and bring it to room temperature before spreading on the dough.

What’s the best pizza dough to use?

An artisan or homemade pizza dough with good elasticity and flavor works best. Look for dough made with high-protein flour for a sturdy yet tender crust.

Artichoke and Spinach Parmesan Cream Sauce Pizza Recipe

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4.5 from 129 reviews

This artichoke pizza with spinach parmesan cream sauce offers a deliciously creamy and savory twist on traditional pizza. Featuring a rich spinach cream sauce made from heavy cream, garlic, cream cheese, and parmesan, topped with shredded mozzarella, pecorino cheese, and marinated artichoke quarters, this pizza is baked to perfection with a slightly charred, crispy crust.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 1 large 12-inch pizza (serves 2–4 people) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spinach Parmesan Cream Sauce

• 1 1/4 cups heavy cream
• 1 garlic clove, smashed and peeled
• 1 1/2 oz cream cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 oz finely grated parmesan
• 3 oz baby spinach

Pizza

• 1/2 recipe artisan pizza dough (one 15 oz dough ball)
• Spinach cream sauce (all of recipe above)
• 4 oz shredded low-moisture mozzarella cheese (preferably whole milk)
• 1 oz coarsely grated pecorino
• 4 oz marinated artichoke quarters (about 8-10), drained and patted dry

Instructions

1. Make the spinach cream sauce: Combine the heavy cream and garlic clove in a medium saucepan over medium heat. Season the mixture with kosher salt and freshly ground black pepper. Bring to a gentle simmer, stirring occasionally, and cook until the cream reduces by half (to about 3/4 cup or less). Remove the garlic clove.
2. Wilt the spinach and finish sauce: Add the baby spinach to the reduced cream and cook for about 3 minutes, until wilted. Stir in the finely grated parmesan and cream cheese, cooking until melted and smooth. Remove from heat, taste, and adjust seasoning as needed. Allow the sauce to cool.
3. Preheat the oven and prepare pizza peel: Position a pizza steel or stone in the middle rack of your oven and preheat to 500°F. Let the stone heat for a full 45 minutes. Generously flour a pizza peel to prevent sticking, and set aside.
4. Shape the pizza dough: On a floured surface, flatten the middle of the dough ball into a large disk, leaving a thick 1-inch lip around the edge. Pick up the dough by the thick edge and use gravity to stretch and shape it into a 12-inch circle. Place the shaped dough onto the floured pizza peel and adjust it into a perfect circle, jiggling the peel to ensure it is not sticking. Add more flour to the peel if necessary.
5. Assemble the pizza: Spread the spinach cream sauce evenly over the dough, leaving a 1/2-inch border around the edges. Sprinkle the shredded mozzarella and coarsely grated pecorino evenly over the sauce. Scatter the marinated artichoke quarters on top.
6. Bake the pizza: Slide the prepared pizza onto the preheated steel or stone in the oven. Bake for 5 minutes. Then, switch on the broiler and broil the pizza for an additional 2 to 4 minutes, until the cheese is melted and bubbly and the crust is charred in spots.

Notes

• Make sure the pizza stone or steel is fully heated to get a crisp crust.
• You can adjust the amount of spinach cream sauce according to your preference; it can be slightly lighter or heavier.
• Use whole milk mozzarella for a richer flavor and better melting quality.
• Broiling at the end helps to achieve the perfect char and bubbly cheese; watch closely to prevent burning.
• Allow the spinach cream sauce to cool before spreading over the dough to prevent sogginess.
• If artisan pizza dough is unavailable, use any high-quality pizza dough as a substitute.

Keywords: artichoke pizza, spinach cream sauce, parmesan pizza, cream sauce pizza, vegetarian pizza, homemade pizza, artisan pizza dough