artichoke pizza with spinach parmesan cream sauce Recipe

If you’ve ever craved a slice that feels equal parts gourmet and comforting, look no further than artichoke pizza with spinach parmesan cream sauce. This pie boasts a cloud-like crust topped with silky, garlicky spinach cream sauce and the best combination of marinated artichokes, bubbling mozzarella, and a flurry of salty pecorino. Each bite is totally decadent, with lush cheese flavors balanced by tangy artichokes and a pop of fresh spinach. Perfect for pizza night when you’re ready for something that feels special yet approachable!

Ingredients You’ll Need

Every element in this recipe plays an all-star role, so don’t be tempted to skip anything! You’ll find easy supermarket staples and a few specialty touches—all chosen to create incredible texture, flavor, and color in your artichoke pizza with spinach parmesan cream sauce.

• Heavy Cream: The key to a luscious, velvety spinach cream sauce that feels indulgent but not heavy.
• Garlic Clove: Simmered gently in the cream for a sweet, mellow garlic backbone.
• Cream Cheese: This makes the sauce extra silky and lends a mild tanginess that brightens the whole pizza.
• Kosher Salt: Essential for seasoning both the cream sauce and the artichoke pizza dough to perfection.
• Freshly Ground Black Pepper: Adds just the right touch of heat to balance the richness.
• Finely Grated Parmesan: Gives the sauce its signature nutty-salty bite and helps it melt beautifully.
• Baby Spinach: Fresh, vibrant, and wilted right into the sauce for a gorgeous green color and subtle flavor.
• Artisan Pizza Dough: A 15-ounce ball makes the perfect chewy, bubbly base—use homemade or your favorite store-bought version.
• Shredded Low-Moisture Mozzarella: Look for whole milk mozzarella for the dreamiest melt and flavor.
• Coarsely Grated Pecorino: This cheese adds an extra-sharp, slightly earthy note that plays beautifully with artichokes.
• Marinated Artichoke Quarters: Drain and pat dry for maximum flavor without excess moisture.
• Flour (for dusting): Helps you shape and slide the dough without sticking—don’t skimp!

How to Make artichoke pizza with spinach parmesan cream sauce

Step 1: Make the Spinach Parmesan Cream Sauce

Start by simmering heavy cream and a whole smashed garlic clove together in a medium saucepan. You want a gentle simmer to coax out mellow garlic flavor and allow the cream to reduce by half, which should take about 10 minutes of relaxed stirring. Once the mixture is thick and glossy, fish out the garlic clove and discard it. Immediately add the baby spinach and cook just until wilted—it should turn a beautiful, deep green. Stir in both the parmesan and cream cheese until everything is gloriously smooth. Taste, season with salt and pepper, and let the decadent sauce cool while you prep your dough.

Step 2: Preheat the Oven and Pizza Stone

For an irresistible, pizzeria-style crust, it’s crucial to get your oven hot and your pizza stone or steel blazing! Set your oven to 500°F and position the stone in the center. Give it a full 45 minutes to preheat so it’s ready to deliver that crisp, crackly bottom the artichoke pizza with spinach parmesan cream sauce is known for. Don’t forget to dust a pizza peel generously with flour to make transferring the pizza a breeze.

Step 3: Shape the Pizza Dough

On a well-floured surface, gently flatten the center of your dough ball, keeping about an inch-wide rim around the edge—that’s the secret to a beautifully pillowy crust. Lift the dough, and using gravity, stretch it into a 12-inch round by rotating your hands along the edge. Don’t worry about perfection—rustic is part of the charm! Lay your dough circle onto the prepared peel and give it a little shake to make sure it’s moving freely.

Step 4: Assemble the Pizza

Spread a generous layer of spinach parmesan cream sauce over the dough, leaving a half-inch border. You may not need it all; save any extra for dunking crusts later! Sprinkle the surface evenly with shredded mozzarella and pecorino, then artfully scatter the artichoke quarters over the top. The colors and textures will start to look truly irresistible at this stage.

Step 5: Bake and Broil

Slide the pizza onto your preheated stone and bake for about 5 minutes, until the cheese has melted and the crust has puffed up. Switch your oven’s broiler on high and broil for an additional 2 to 4 minutes—watch carefully as the crust develops dark, flavorful blisters and the cheese turns golden and bubbly. For the perfect artichoke pizza with spinach parmesan cream sauce, don’t pull it this out a second too soon!

Step 6: Cool, Slice, and Serve

Once your artichoke pizza with spinach parmesan cream sauce is bubbling and beautifully charred in spots, remove it to a rack or cutting board. Let it cool slightly—the flavors bloom best when not piping hot—then slice into wedges and serve immediately. Get ready for rave reviews!

How to Serve artichoke pizza with spinach parmesan cream sauce

Garnishes

A sprinkle of fresh herbs—think torn basil, flat-leaf parsley, or chives—makes this artichoke pizza with spinach parmesan cream sauce even more inviting. A finishing touch of flaky sea salt or extra shaved parmesan is pure magic. If you love heat, a dash of crushed red pepper takes it over the top.

Side Dishes

Pair this pizza with a bright, lemony green salad or a tangy tomato salad to complement its richness. Roasted asparagus, a simple arugula salad, or even a bowl of marinated olives make for fantastic accompaniments. With the artichoke pizza with spinach parmesan cream sauce as your centerpiece, keep sides light and refreshing.

Creative Ways to Present

Make dinner a party by serving individual mini pizzas or slicing the pizza into bite-size squares for a unique appetizer. Stack slices on a wooden board with scattered artichoke leaves and parmesan flakes for presentation that looks as good as it tastes. For brunch, top each wedge with a soft-yolked fried egg and a drizzle of chili oil!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices in foil or place in an airtight container. Store in the refrigerator for up to 3 days—the flavors of the artichoke pizza with spinach parmesan cream sauce only get deeper as they mingle. Reheating is easy and restores the crust’s satisfying snap.

Freezing

Cool completely before freezing: wrap individual pizza slices in plastic wrap, then foil, and freeze for up to one month. For best texture, store the artichoke pizza with spinach parmesan cream sauce uncut and reheat straight from frozen in a hot oven.

Reheating

To re-crisp the crust and melt the cheese, reheat slices in a 400°F oven for about 7-10 minutes right on the oven rack, or in a toaster oven. The toppings and sauce will taste nearly as fresh as the day you made it!

FAQs

Can I make the spinach parmesan cream sauce ahead of time?

Absolutely! Make the sauce one or even two days in advance, then cool and refrigerate until ready to use. It may thicken a bit, but a quick stir or gentle reheat will bring it back to spreadable perfection.

What dough works best for artichoke pizza with spinach parmesan cream sauce?

A high-hydration artisan dough delivers that irresistible tender-yet-crispy crust, but you can use any favorite store-bought pizza dough if you’re short on time or want a shortcut.

Can I use frozen spinach in the cream sauce?

Yes, simply thaw and squeeze out as much water as possible before adding it to the cream. Fresh baby spinach gives the brightest color, but frozen works in a pinch—just aim for about 3 ounces once defrosted and drained.

Is there a substitute for marinated artichokes?

If you can’t find marinated artichoke hearts, canned or jarred (water-packed) artichokes work—just toss them with a splash of olive oil, a little vinegar, and Italian herbs before using for that extra pop of flavor.

How do I prevent the pizza from getting soggy?

Make sure your artichokes are well-drained and patted dry, spread the sauce thinly, and bake at the hottest temperature possible on a preheated stone or steel. This guarantees a crisp-bottomed, golden artichoke pizza with spinach parmesan cream sauce every time.

Final Thoughts

There’s something truly special about making and sharing artichoke pizza with spinach parmesan cream sauce at home. The rich, creamy sauce, savory cheeses, and bright artichoke flavor make every slice feel like a treat. Once you try it, this recipe will become a staple on your pizza nights—I hope you love every gooey, golden bite!

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