I’m starting a difficult challenge tomorrow where I’m going to attempt to eat only $4.50 worth of food per day. I remember how hungry I was last year during the SNAP challenge, so I kind of wanted to have one last indulgent hurrah just before I started the challenge. What’s the best indulgent food, IMHO? Pizza, of course. Creamy Spinach Artichoke Pizza, to be specific.
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What’s In This Spinach Artichoke Pizza:
This isn’t just any pizza. This is a thick crust, crispy edged, pan pizza topped with a rich and creamy spinach sauce, chopped up artichoke hearts, and a final layer of melted mozzarella cheese. Think pizza topped with spinach artichoke dip, then baked to melty perfection.
What Kind of Pizza Dough to Use:
I decided to make this pizza with the no-knead pan crust, which needs to be started the night before, but you could always do this on a regular pizza crust, or even a super fast thin crust. The toppings on this pizza are so good that you can literally put it on any crust.
Do I Have to Use A Cast Iron Skillet?
No, that is only one option for this pizza. I used a 10-inch lodge skillet, but these toppings are enough for a 12-inch pan pizza, or even a 14-inch regular crust pizza. You can bake your pizza on a regular pizza pan, a pizza stone, or even on a square baking sheet.
Creamy Spinach Artichoke Pizza
Servings 3 (2 slices each)Ingredients
DOUGH
- 2 cups all-purpose flour ($0.30)
- 1 tsp salt ($0.05)
- 1/8 tsp instant yeast ($0.02)
- 1 Tbsp olive oil ($0.16)
- 3/4-1 cup water ($0.00)
CREAMY SPINACH SAUCE
- 1/2 lb. frozen chopped spinach ($0.85)
- 1 Tbsp butter ($0.10)
- 1 clove garlic ($0.08)
- 4 oz. cream cheese ($1.00)
- 1/2 cup milk ($0.19)
- 1/4 tsp salt ($0.02)
PIZZA
- 1 Tbsp cooking oil ($0.02)
- 1/2 15oz. can artichoke hearts ($1.30)
- 1 pinch crushed red pepper (optional) ($0.05)
- 1 cup shredded mozzarella ($1.00)
Instructions
- Begin the dough the night before. In a large bowl stir together the flour, salt, and yeast. Combine the olive oil and 3/4 cup water, then pour it into the bowl with the flour. Stir until a single (slightly wet and sticky) ball of dough forms with no dry flour left on the bottom of the bowl. Add one to two tablespoons more of water, if needed, to form a ball of dough. Loosely cover the dough and let it sit at room temperature for 12-18 hours.
- The next day let the spinach thaw and then squeeze out as much moisture as possible. Preheat the oven to 450ºF and pour 1 Tbsp of cooking oil into a 10 or 12-inch cast iron skillet. Spread the oil around the skillet, including up the side walls.
- To make the sauce, mince the garlic and add it to a small pot along with the butter. Sauté the butter and garlic for 1-2 minutes over medium-low heat, or until the garlic is soft and fragrant. Add the cream cheese, milk, and salt to the butter and garlic. Whisk and cook over medium-low heat until the cream cheese has melted into the milk and a thick sauce forms (3-5 minutes). Finally, stir the squeeze-dried spinach into the sauce, breaking up any clumps as you stir. Remove the sauce from the heat and set aside.
- Use the excess oil from the skillet to coat your hands, then scrape the fermented dough out of the bowl. Gently press and stretch the loose dough into the skillet until it evenly covers the bottom.
- Spread the creamy spinach sauce over the dough, covering from edge to edge. Drain the artichoke hearts, give them a rough chop, then sprinkle over the creamy spinach sauce. Add a pinch of red pepper flakes, if desired. Finally, top the pizza with the shredded mozzarella.
- Bake the pizza in the fully preheated oven for 20-25 minutes, or until the edges are sizzling and the top is golden brown. Remove the pizza from the oven and slide a butter knife around the edges to loosen any melted cheese. Either slide the whole pizza onto a cutting board or carefully slice the pizza in the pan. Cut into six slices and serve.
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Equipment
- Cast Iron Skillet
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Spinach Artichoke Pizza – Step by Step Photos
If you’re using the pan pizza dough that I used above, begin the night before. In a large bowl (or pot) stir together 2 cups flour, 1 tsp salt, and 1/8 tsp instant or “bread machine” yeast. Combine 1 Tbsp olive oil and 3/4 cup water, then pour it into the bowl with the flour. Stir until a sticky ball of dough forms with no dry flour left on the bottom of the bowl. If needed, add one to two more tablespoons of water to help it come together in one single piece of dough.
Loosely cover the dough (that’s why I like using a pot, I just set the lid on slightly crooked) and let it sit at room temperature for 12-18 hours. As it ferments it will spread out and get very bubbly. It will still be quite sticky compared to most bread doughs.
On the day you’re making the pizza, take 1/2 lb. of frozen spinach out of the freezer to thaw (thaw at room temp, or in the microwave for a faster thaw).
Once the spinach is thawed, squeeze as much moisture out as possible. I just grab a handful and squeeeeze until no more liquid comes out.
Next it’s time to make the sauce (and begin preheating the oven to 450 degrees). Mince one clove of garlic. Add it to a small pot along with 1 Tbsp of butter. Sauté the garlic in the butter over medium-low heat until the garlic is soft and fragrant (about 1-2 minutes).
Add 1/2 cup milk, 4 oz. cream cheese, and 1/4 tsp salt to the butter and garlic. Continue to cook over medium-low heat, while whisking, until the cream cheese has melted in and a thick sauce has formed.
Add the squeeze dried spinach to the cream sauce and stir until it’s combined (break up any clumps of spinach as you stir). Remove the sauce from the heat and set it aside.
Spread 1 Tbsp vegetable oil in a 10 or 12-inch cast iron skillet (including up the sides). Use the excess oil in the skillet to coat your hands, then scrape the dough out of its bowl. Carefully stretch and press the dough into the skillet until it evenly covers the bottom.
Spread the spinach cream sauce over the dough from edge to edge.
Drain one 15oz. can of artichoke hearts. Take half of the can and give them a rough chop (the other half can be frozen or used for a second pizza).
Sprinkle the chopped artichoke hearts over the pizza. If you like things a little spicy like me, sprinkle on a few red pepper flakes.
Finally, top with one cup of shredded mozzarella.
Bake the Creamy Spinach Artichoke Pizza for 20-25 minutes, or until the edges are sizzling and the top is golden brown. Use a butter knife to loosen around the edges where cheese may have melted onto the skillet. Slide the pizza onto a cutting board or carefully slice it while in the pan.
Cut the Creamy Spinach Artichoke Pizza into six pieces and serve! This is pretty rich and filling, so two pieces go a lot further than you think. ;)
I made this tonight and it was delicious! I subbed 1/2 cup of whole wheat flour into the no knead dough and it turned out fabulous. I almost skipped the pepper flakes but I’m glad I sprinkled a few on there. This is definitely going into my pizza rotation!
I love everything about this website!
Made this last night with dough I bought from the store (Sprouts) and it was so good! Substituted mushrooms and olives for the artichoke hearts since I am avoiding acidic foods at the moment. Next time I’m definitely going to try making the dough as well.
Oh my goodness. You created a recipe that made my two year old eat spinach. And artichokes. Not to mention the crust, which was better than any pan pizza we’ve ever purchased at a restaurant. Bless you.
Made this for dinner last week and it was unbelievably good. As in I couldn’t believe I’d just made pizza at home, by myself, that tasted so delicious!
We had this last night. Used whole wheat flour and baked it in a stone platter. Deee LISH USSS!!! This is going to be a common meal in our house! Can’t wait to add to the recipe with a little roasted red pepper or other tasty veg.
Thank you!
OMG, this sauce…amazing. While the taste was outstanding, the middle of the pizza got really soggy and fell apart. The crust was pretty crisp. Any ideas on how I can get the middle to stay crisp as well? I drained the spinach really well.
Hmmm, and you used a cast iron skillet? Maybe you can bake the crust in the skillet for a few minutes, then top it (but the crust might get kind of puffy).
I made this last weekend and it was yummy, though I accidentally added too much oil to the dough and forgot to add salt to the creamy spinach mixture. I set aside about 1/2 c of the spinach planning to use it in a fritatta (but that didn’t come to fruition).
So, I made it again today and needed some filler since I only had the 1/2 c spinach. I roasted a small onion and the last few cloves from a sad looking bulb of garlic. Oh my goodness. Soooooo good!
Beth, you are a woman after mine own heart when it comes to pizza and your recipes are just awesome. I rave about your recipes on facebook every chance I get. I appreciate the hard work that goes into this site. Thank you for sharing your wonderful recipes!
P.S. I live alone so I always have leftovers…this pizza reheats beautifully! I had leftovers twice for lunch last week. I stick a piece or two right on the oven rack and slowly it heat at about 200 degrees for about 15 minutes. Delicious!
This was soooo good! Didn’t think anything could top your carmelized onion and mushroom white pizza but this comes close. I made a double batch of the sauce, added a carton of mushrooms and half an onion, then froze half for later (it defrosted just fine by the way – I was a little worried). Also didn’t have an iron skillet, so just used a regular crust recipe and a pizza stone. Yum!
This looks so amazing! How do you stop the pizza from sticking to the cast iron?
You spread a good amount of oil all over the skillet before you put the dough in. That gives the dough a nice crispy almost fried texture on the outside and keeps it from sticking. My whole pizza could be lifted right out after I ran a butter knife around the edges. :)
This looks delicious!
Man another winner! I made this in a skillet pan and it worked out just fine, maybe the best out of any of the crusts I’ve used from this site. I’m going to add onions if I make this again.
I’m looking forward to trying this. May I suggest Jim Lahey’s No Knead Pizza dough which is ready to go in only 2 hours. Best Dough I’ve ever had!
So want to make this. Are the artichokes marinated or in water?
You can use either, but mine were in water.
This overnight crust technique is so intriguing! I’m definitely going to have to give it a try. And of course the classic spinach and artichoke combination sounds amazing. I hope your SNAP challenge is going well so far!