I love a good white cheese pizza – and especially one that has so many delicious flavors going on! Here I’m adding a creamy spinach base and top the pizza with chicken, artichoke hearts, peppers and cheese. So good!
Honestly? When I first found out about spinach and artichoke dip being a real thing I was majorly taken aback. Shocking, I know. I couldn’t even figure out how it can possibly be a dip and why anyone would do such a thing to perfectly good vegetables.
But now? I’m hooked on the combo of spinach and artichokes! So green and so good – and it’s absolutely perfect on a pizza.
How to make a spinach artichoke pizza
This recipe is perfect if you’re in the mood for a fresh-tasting (and astoundingly delicious!) version of everyone’s favorite Italian fare.
It makes one 12-inch pizza. I often make it with whole wheat flour, but you can also use white if you prefer!
All you have to do is make a batch of my yeast dough, using whole wheat flour and a couple tablespoons of olive oil. You can also make my No Knead Pizza Dough with whole wheat flour, if you want to have less work to do.
Then, cook some chicken, stir up the cheese sauce, put your pizza together and bake!
Variations
- You could absolutely double the spinach/artichoke/cheese and leave out the chicken if you prefer to go for a vegetarian pizza.
- I usually make this with fresh baby spinach, but my store was all out when I wanted to take the photos. I substituted ½ cup frozen, thawed spinach and it worked out well!
- I also decided to add a few rings of sliced mini bell peppers for some color and extra veggies – feel free to leave those out too, if you want.
- If you’re not concerned about the whole grain aspect, you can also make the base with regular white flour (or use a pre-made crust!).
The Ultimate Yeast Dough Guide
For help and FAQs to work with yeast, check out my tutorial for yeast dough here!
More recipes to try
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Spinach Artichoke Chicken Pizza
Recipe details
Ingredients
For the crust
- ½ batch Basic Yeast Dough using whole wheat flour and adding 1 of olive oil; OR 16-oz storebought pizza dough
For the chicken
- 1 cup 1 cup chopped or shredded cooked chicken (about one 8-ounce breast)
For the spinach artichoke topping
- 1 cup low fat cream cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 pinch ground nutmeg optional
- salt & pepper to taste
- 1 ½ cups fresh baby spinach
- 1 (14-oz) can artichoke hearts drained and quartered
- 1 small bell pepper cut into thin strips
Other
- 1 cup shredded low fat mozzarella cheese or use regular if you prefer
- ¼ cup grated parmesan cheese
Instructions
To make the crust
- Follow the instructions in the post about yeast dough (make ½ batch using whole wheat flour and 1 tablespoon olive oil). After rising roll the dough out on a floured surface into a large, thin circle, about ⅙" thick.
To make the spinach artichoke topping
- Combine cream cheese with all seasoning. Spread over pizza dough, then top with spinach, artichoke hearts, sliced pepper and grilled/sliced chicken.
To finish
- Sprinkle pizza with both cheeses and bake for 20 minutes, or until bubbly.
Notes
- You could absolutely double the spinach/artichoke/cheese and leave out the chicken if you prefer to go for a vegetarian pizza.
- I usually make this with fresh baby spinach, but my store was all out when I wanted to take the photos. I substituted ½ cup frozen, thawed spinach and it worked out well!
- I also decided to add a few rings of sliced mini bell peppers for some color and extra veggies – feel free to leave those out too, if you want.
- If you’re not concerned about the whole grain aspect, you can also make the base with regular white flour (or use a pre-made crust!).
Julia Carlson says
I have been looking for a new pizza recipe for a long time. I should make this. I think it looks really delicious. I am impressed at how healthy it is too. I think my whole family will love it! http://www.fatjackspizza.com/about.php3
Nora says
Thank you Julia!