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Home / Uncategorized / Spinach Artichoke Chicken Pizza

Spinach Artichoke Chicken Pizza

1 hr 30 mins
| 2 Comments |
5 from 1 vote
Jump to Recipe 08/28/14 | Updated: 05/20/20 | by Nora

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!

top down view on sliced spinach artichoke chicken pizza

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.

top down view on freshly baked chicken 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!

unbaked spinach artichoke chicken pizza on a piece of baking parchment

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!

three slices of spinach artichoke pizza on a piece of baking parchment

More recipes to try

  • Baked Spinach Artichoke Dip (in a Bread Bowl!)
  • Spinach Pea Pasta

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

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top down view on sliced spinach artichoke chicken pizza
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Spinach Artichoke Chicken Pizza

A yummy pizza recipe you will love – with all the flavors of your favorite spinach artichoke dip, plus lean protein from chicken breast.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 1 vote
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Recipe details

Prep 1 hr
Cook 30 mins
Total 1 hr 30 mins
Difficulty Medium
Servings 10 slices
Nutrition 197 kcal

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.
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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!).
Read my tutorial about yeast dough here.

Nutrition

Calories: 197kcalCarbohydrates: 19gProtein: 13gFat: 8gSaturated Fat: 4gCholesterol: 37mgSodium: 484mgPotassium: 203mgFiber: 2gSugar: 2gVitamin A: 1010IUVitamin C: 17mgCalcium: 159mgIron: 1mg
Nutrition is an estimate.

More recipe information

Course: Appetizer, Main Course
Cuisine: American, Italian

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Julia Carlson says

    October 27, 2014 at 5:02 pm

    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

    Reply
    • Nora says

      October 30, 2014 at 2:18 pm

      Thank you Julia!

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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