Spinach and artichoke pizza

spinach and artichoke pizza, garlic pizza, white pizza, garlic sauce

One of the only good things about being an adult, I’ve recently found, is that you get to expand your taste palette and eat fancier things. You have more money to purchase food, you have taste buds that are suddenly sophisticated, and you have a desire to try new things.

One of my favorite new combinations (probably not new to anyone else) is spinach and artichokes. Now, I’ve mentioned before how much I love artichokes, and spinach is something that pretty much everyone enjoys. It’s soggy, absorbent, and packed full of nutrients. And when you combine them with a lot of gooey cheese…


You normally find this intoxicating combination in dips, several of which I’ve made recently. But when you cut out the cream cheese, half-and-half, and a good amount of the cheese, and slap your veggies on a thin, crispy pizza crust with some fabulous garlic sauce, and you have a (mildly) healthier version.

For the garlic sauce, you will need:

  • 4 tablespoons butter or margarine, softened
  • 4 cloves garlic, minced
  • 4 tablespoons chopped green onion
  • 1 teaspoon dried basil

In a small skillet over medium heat, melt the butter. Add the garlic, onion and basil and saute for a few minutes, then transfer to a small bowl and refrigerate until it sets.

While that’s cooling down, gather up your ingredients for your pizza!

  • Pizza dough
  • mozzarella cheese, shredded
  • provolone cheese, shredded (I couldn’t find shredded so I bought sandwich slices and julienned them with my chef knife)
  • frozen spinach, thawed and drained
  • can of artichoke hearts, rinsed and drained, and chopped
  • banana peppers (optional)

Roll out your pizza dough (like Ken taught you) and transfer to your corn meal covered pizza peel. Spread the garlic sauce over the dough using the back of a spoon, making sure to leave an edge for the crust.

Spread a thin-ish layer of mozzarella on top of the garlic sauce, add however much spinach, artichokes and banana peppers you want, and then top with the shredded provolone.

Bake in a 500° preheated oven for 15-20 minutes, or until the cheese starts to turn golden brown in the middle.

This is phenomenal. After 20 years of only ordering pepperoni pizza, this is a wonderful change. It’s an adult pizza you feel fancy eating, and if you’re so inclined you could even make it healthier by using a wheat crust or something. Personally, I like it how it is.

The only problem is there’s never any left over to take for lunch the next day! 🙂

Garlic sauce recipe from allrecipes.com


Filed under Entrée

2 Responses to Spinach and artichoke pizza

  1. Ohhh this looks so good! I’ve found that, being an adult, I tend to go the opposite route and eat foods that I loved as a kid but my parents wouldn’t let me have for meals. Like sugar cereal or pie for breakfast. When I get my own place again I’ll have to go by your advice a bit more I think 😛

  2. This pizza looks AMAZING. It’s my favorite dip in pizza form. Yum!

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