More pizza.
Sorry. Not really.
While testing different crusts for my garlic bread pizza crust, I ended up creating several new pizza variations — including this one. It’s basically thick, fluffy bread piled high with everything you love about spinach artichoke dip.
This pizza is rich and creamy without being fussy. I even considered crushing pita chips on top for texture, it was that tempting.
I tried to trick my husband into eating it — he dislikes ricotta — by hiding a bowlful and claiming it was ice cream. He wasn’t fooled, although he was simultaneously dipping plain chicken in ketchup and sipping a milkshake, so judge that as you will.
This pizza works for dinner, lunch, an appetizer, or a pre-meal snack. On a small round or rectangular crust the topping can be nearly an inch thick: gooey, melty cheese balanced by spinach and artichoke for a satisfying vegetarian option.
I could eat this forever.
Cheesy Spinach and Artichoke Pizza
makes one pizza
one pizza crust (use your favorite garlic bread pizza crust recipe)
2 teaspoons olive oil, divided
1 shallot, diced
2 garlic cloves, minced or pressed
1 (6 ounce) bag fresh spinach
1 (14 ounce) can artichoke hearts (about 5–7 pieces)
2/3 cup ricotta cheese
8 ounces freshly grated mozzarella, divided
4 ounces freshly grated Parmesan, divided
1/2 teaspoon salt, plus a pinch for cooking shallots
1/2 teaspoon black pepper
Preheat the oven to 375°F (190°C).
Drain the artichoke hearts and press them gently with a paper towel to remove excess moisture. Roughly chop and blot again if needed, then place in a mixing bowl and add the ricotta.
Heat a large skillet over medium-low and add 1 teaspoon of the olive oil. Add the diced shallot with a pinch of salt and cook until soft and translucent, about 5 minutes. Add the garlic and the spinach, tossing to coat, and cook until the spinach is wilted. Transfer the spinach mixture to the bowl with the artichokes and ricotta.
Add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup of the Parmesan and 1/2 cup of the mozzarella. Stir until evenly combined. Taste and adjust seasoning if necessary.
Brush the pizza dough with the remaining 1 teaspoon olive oil. Sprinkle a light layer of mozzarella over the dough, then spread the spinach–ricotta–artichoke mixture evenly on top. Finish with the remaining Parmesan and mozzarella.
Bake for 25–30 minutes, until the cheese is golden and bubbly and the crust is cooked through. Let rest a few minutes before slicing.
Serve warm with extra chips or crust pieces for dipping if you like. Somebody pass a chip.