Artichoke and Spinach Parmesan Cream Sauce Pizza Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
