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Artichoke Pizza with Spinach Cream Sauce

A gourmet vegetarian pizza featuring a rich spinach cream sauce base, topped with tender artichoke hearts, mozzarella cheese, and fresh herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ball store-bought pizza dough about 1 lb / 450g, at room temperature
  • 1 tbsp olive oil for dough
For the Spinach Cream Sauce
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 0.5 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes optional
  • 1 cup fresh spinach chopped (or 1/2 cup frozen, thawed & squeezed dry)
  • 1 can quartered artichoke hearts 14 oz, drained and patted dry
  • 1.5 cups shredded mozzarella cheese divided
Optional Garnish
  • Fresh microgreens or chopped fresh parsley

Equipment

  • Pizza stone or baking sheet
  • Parchment paper
  • Small saucepan
  • Whisk

Method
 

  1. Preheat oven to 450°F (230°C) with a pizza stone/baking sheet inside. Stretch dough onto parchment paper. Brush edges with olive oil.
  2. For sauce: Melt butter, sauté garlic for 30s. Stir in cream, Parmesan, pepper, red pepper flakes. Simmer gently, remove from heat, stir in spinach.
  3. Spread spinach cream sauce over dough, leaving a 1-inch border.
  4. Sprinkle 1 cup mozzarella. Distribute drained artichoke hearts. Top with remaining 1/2 cup mozzarella.
  5. Bake 12-18 minutes on hot stone/sheet, until crust is golden and cheese is bubbly/browned.
  6. Cool a few minutes, slice, and garnish with microgreens/parsley. Serve hot.

Notes

Ensure artichoke hearts are well-drained to prevent a soggy crust. Briefly wilting spinach before adding to sauce helps remove excess moisture.