Spinach Artichoke Pizza Recipe

Spinach Artichoke Pizza Recipe

According to my kids, there’s nothing better than pizza.  If I EVER ask them for an opinion on my menu plan, I know exactly what their answer will be.

(So honestly, I don’t ask very often.)

When my kids were little-bitty, they ate this Spinach Artichoke Pizza . . . and loved it.

Even though I try to convince them that this story is actually true, they now protest and assure me that forcing them to eat it would count as a cruel and unusual parenting practice.

My little secret?  I’m actually glad when they refuse to eat it!  More for me!!  This pizza is good.

Crazy good.

I love this flavor combo.  I started out making a spinach artichoke dip for tortilla chips like the ones I’d ordered in restaurants, then added chicken and served it over pasta, and finally came up with this pizza idea.


  • One can thin-crust pizza dough (I like to use the thin-crust because it fits my pan and I don’t have to bother with pressing it out.)
  • One teaspoon olive oil
  • Salt
  • Pepper
  • Garlic powder
  • 1/4 cup Parmesan cheese (divided)
  • 1 cup shredded Mozzarella cheese
  • One can artichoke hearts (drained and chopped)
  • 10 oz. frozen spinach (thawed and drained)
  • Cooked chicken, chopped into bite-sized pieces (optional)


Spinach Artichoke Pizza Recipe

Roll out your pizza dough on a cookie sheet or baking stone.  Brush with olive oil and sprinkle with salt, pepper, and a tablespoon of grated Parmesan cheese. (Can you tell that I don’t actually measure the Parmesan cheese?)

Top the crust with drained spinach, chopped artichokes, mozzarella cheese and remaining Parmesan.  Sometimes I add pre-cooked chicken to the top as well, but the pizza tastes great and is very filling without it.

Bake according to the directions for your crust or until brown and bubbly.

Spinach Artichoke Pizza Recipe

Seriously, this is one of the best flavor combinations out there.  (At least in my totally unbiased opinion.)  There’s something about the saltiness of the artichokes and the goo-iness of the cheese that just makes me happy.

This pizza is perfect for a party, an appetizer, or . . .  for a dinner that makes you glad you chose not to go out to a restaurant that night.

No, the kids don’t like it (mostly because of the abundance of green), but there’s nothing easier than making a cheese pizza for them at the same time.  And as long as they’re having pizza, my mama-guilt over making something different for the kids doesn’t kick in.

What is your favorite flavor combo?  How many variations have you come up with for it?

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