Name: Spinach Artichoke Pizza with Béchamel Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 16 oz pizza dough, homemade or store-bought; 8 oz fresh spinach, divided; 2 Tbsp butter; 2 Tbsp all-purpose flour; 3/4 cup milk; 1/4 tsp onion powder; Salt and freshly ground black pepper, to taste; 1 clove garlic, minced; 2 Tbsp extra virgin olive oil, divided; 4 oz provolone cheese (about 1 cup, deli slices chopped); 2 oz shredded mozzarella cheese (1/2 cup); 2 oz finely shredded parmesan cheese (slightly packed 1/2 cup); 6–8 canned artichoke hearts, drained well and quartered (do not use marinated); Red pepper flakes, for serving (optional)

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If you’re anything like me, pizza nights are sacred—and when you try this Spinach Artichoke Pizza with Béchamel Sauce Recipe, you might just find your new favorite twist on a classic. What makes this pizza truly special is the creamy spinach béchamel sauce that replaces the usual tomato base, creating a luscious layer that perfectly complements the tender artichoke hearts and melty cheeses. It’s a balance of fresh, rich, and savory that’s both comforting and a little indulgent.

I love making this recipe when I want to impress friends or just treat myself to something a bit different without overly complicated steps. The spinach artichoke combo is familiar but elevated here by that silky béchamel, which you might just start craving on its own! Plus, it’s perfect for those nights when you want something green and cheesy—because why choose?

Ingredients You’ll Need

Each ingredient in this Spinach Artichoke Pizza with Béchamel Sauce Recipe plays its own role in building those luxurious, layered flavors. When I shop for this, I always make sure to pick fresh spinach and canned artichoke hearts that aren’t marinated so the sauce remains subtle and creamy without overpowering tang.

Pizza dough: Go for homemade if you have time—it bakes up fabulously crisp and chewy—but store-bought dough works great for convenience.
Fresh spinach: I like to use baby spinach for tenderness and mild flavor. Make sure it’s vibrant green!
Butter: This forms the rich base of your béchamel—unsalted keeps control over seasoning.
All-purpose flour: Essential for thickening the béchamel sauce without lumps.
Milk: Whole milk gives a creamier béchamel, though 2% can work too.
Onion powder: Adds subtle depth to the sauce without taking over.
Salt and freshly ground black pepper: Seasoning is key here—taste as you go.
Garlic: Just a touch of minced garlic infuses warmth into the béchamel.
Extra virgin olive oil: Used both for sautéing and drizzling on top.
Provolone cheese: Offers a luscious, melty body with a mild tang.
Mozzarella cheese: For that classic stretchy pizza cheese factor.
Parmesan cheese: Sharp and nutty, it adds a perfect finishing flavor.
Canned artichoke hearts: Make sure they’re well drained and quartered; avoid marinated versions for purity of taste.
Red pepper flakes (optional): For a gentle kick if you like a touch of heat.

Variations

One of the things I love about this Spinach Artichoke Pizza with Béchamel Sauce Recipe is how easy it is to make your own. Whether you’re dairy-free, vegetarian, or just want to experiment with flavors, it’s a recipe that welcomes your creative touch.

Variation: For a vegan option, swap out the dairy butter and milk with plant-based alternatives and use a vegan cheese blend. I tried this once with cashew cream béchamel, and it turned out surprisingly rich and satisfying.
Variation: Add cooked chicken or bacon bits for extra protein and smoky goodness. I do this when I want a heartier pizza that can double as a full meal.
Variation: Use kale or Swiss chard instead of spinach for a different leafy green profile—just sauté them before blending into the béchamel.
Variation: Sprinkle some fresh herbs like thyme or oregano on top before baking for an aromatic lift.

How to Make Spinach Artichoke Pizza with Béchamel Sauce Recipe

Step 1: Prep Your Spinach Béchamel Sauce

Start by washing and drying about half of your fresh spinach, then sauté it in a bit of olive oil with the minced garlic until wilted and fragrant—this usually takes around 2 minutes. While that’s cooling slightly, melt butter in a saucepan over medium heat, whisk in flour, and cook for a minute to remove the raw flour taste without browning it. Then, slowly add your milk, whisking constantly to avoid lumps. Stir in the sautéed spinach, onion powder, salt, and pepper. Transfer the mixture to a blender and puree until smooth, adding remaining fresh spinach and olive oil to give it a vibrant color and fresh bite.

Step 2: Prepare Your Dough and Cheese Toppings

While the béchamel cools, roll out your pizza dough on a floured surface to your preferred thickness—thin crust for crunch or thicker if you like it chewy. Transfer it carefully to your baking sheet or pizza stone. Scatter the chopped provolone evenly over the crust first to create a nice melt base, followed by shredded mozzarella and parmesan. The mixture of these cheeses ensures gooey stretchiness with sharp flavor notes.

Step 3: Assemble and Add the Artichokes

Spread a generous layer of your spinach béchamel sauce over the cheese-covered dough, making sure to leave a small border around the edges for a nice crust. Arrange your quartered artichoke hearts evenly on top, gently pressing them in so they stick to the sauce. If you’re a fan of a little heat, sprinkle some red pepper flakes now or wait until serving.

Step 4: Bake Until Bubbling and Golden

Pop the pizza into a preheated oven at 475°F (245°C) for about 12-15 minutes. Keep an eye on it towards the end—the cheese should be bubbly and golden brown, and the crust delightfully crisp. Let the pizza rest for a couple of minutes before slicing to allow the sauce to set slightly and avoid a soggy slice.

How to Serve Spinach Artichoke Pizza with Béchamel Sauce Recipe

A large ball of pale dough sits in the center on a white marbled surface, surrounded by small white bowls and a rectangular white plate holding ingredients. To the top left is a white bowl filled with fresh green spinach leaves, next to a clear bowl full of white flour. On the top right, there are several garlic cloves and small white bowls containing creamy milk, soft white butter, and a mix of black and white pepper. Near the bottom left, the white plate holds neatly arranged pale yellow slices of cheese. The bottom center features a small white bowl with red chili flakes, and to the right, shredded white cheese is piled up in a white paper cup. A small bowl of olive oil and crushed pepper are on the left side. All items are neatly placed, clearly showing their texture and color with natural lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this pizza, a few fresh garnishes make all the difference. A sprinkle of freshly chopped parsley or basil adds a nice brightness, while a light drizzle of good olive oil gives it that extra silky touch. If you like zing, a sprinkle of lemon zest works beautifully with the spinach and artichokes.

Side Dishes

I often pair this pizza with a crisp, tangy green salad—think arugula with lemon vinaigrette or a simple mixed greens salad—to balance out the creaminess. Sometimes, I throw in some roasted garlic or tomato soup on the side, especially on chillier nights, for a cozy combo.

Creative Ways to Present

For a party, I slice the pizza into smaller, appetizer-sized pieces and serve it on a wooden board surrounded by lemon wedges and little bowls of crushed red pepper flakes and extra olive oil. It always sparks conversation, and people love the rustic, cozy vibe. You could even try mini pizzas with this topping for an elegant touch at gatherings!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, I recommend wrapping slices tightly in plastic wrap or storing them in an airtight container in the fridge. This keeps the crust from going too soggy and preserves the creamy béchamel flavor. I usually eat leftovers within 2 days for the best texture.

Freezing

I’ve frozen this pizza a couple times without big changes in quality—just freeze the whole baked pizza in an airtight container or freeze slices individually wrapped. Thaw overnight in the fridge before reheating, and you’ll have a nearly fresh pizza waiting for you in no time.

Reheating

To reheat leftover Spinach Artichoke Pizza with Béchamel Sauce Recipe, I find the oven or a toaster oven works best—set it to around 375°F (190°C) and heat for 8-10 minutes. This method crisps the crust back up and warms the toppings evenly without drying out the béchamel.

FAQs

Can I use frozen spinach in the Spinach Artichoke Pizza with Béchamel Sauce Recipe?

Absolutely! If using frozen spinach, be sure to thaw it completely and squeeze out all excess moisture before adding it to your béchamel. Too much water can make the sauce runny and affect the pizza’s texture.
What’s the key to a smooth béchamel sauce for this pizza?

The secret is whisking constantly when you add the milk to prevent lumps and cooking the flour in butter long enough to eliminate that raw taste but not so long that it browns. Also, pureeing the sauce with spinach ensures that silky, smooth texture perfect for spreading on pizza.
Can I prepare the béchamel sauce ahead of time?

Yes, you can make the spinach béchamel a day ahead and store it in the fridge. Just rewarm gently before spreading over your pizza dough to make assembly quicker and easier.
What if I don’t have provolone cheese on hand?

Provolone adds a nice mild tang, but you can substitute with fontina, gouda, or even a good-quality mozzarella for a different flavor profile. Just keep the balance of cheeses for that melty goodness.
Is this Spinach Artichoke Pizza with Béchamel Sauce Recipe suitable for kids?

Many kids enjoy creamy, cheesy pizzas, so this recipe often goes over well. You might want to leave out the red pepper flakes or add them on the side, depending on your child’s heat tolerance.

Final Thoughts

This Spinach Artichoke Pizza with Béchamel Sauce Recipe holds a special place on my pizza rotation because it’s just so darn satisfying. The creamy sauce feels indulgent without being overly heavy, and the fresh spinach and artichokes keep things bright and interesting. I genuinely think you’ll enjoy making and sharing this pizza—and maybe even impress yourself with how simple yet gourmet it tastes. Give it a go, and let me know if it becomes your new favorite too!