Spinach Artichoke Pizza with Béchamel Sauce Recipe
This Spinach Artichoke Pizza combines a creamy spinach béchamel sauce with a medley of cheeses and tender artichoke hearts on a crispy pizza dough. It’s a delicious and unique twist on classic pizza, perfect for vegetarians and anyone looking to enjoy rich flavors in a wholesome meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 1 12-inch pizza (serves 3-4) 1x
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Dough
- 16 oz pizza dough, homemade or store-bought
For the Spinach Béchamel Sauce
- 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
For the Toppings
- 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)
Instructions
- Prepare the Spinach: Wilt 6 oz of the fresh spinach in a pan with 1 tablespoon of olive oil over medium heat. Once wilted, drain any excess moisture and chop finely. Reserve the remaining 2 oz fresh spinach for topping.
- Make the Spinach Béchamel Sauce: In the same pan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk continuously to form a roux, cooking for about 1-2 minutes until lightly golden. Slowly pour in 3/4 cup milk while whisking to avoid lumps. Add 1/4 tsp onion powder, salt, and black pepper to taste. Stir until the sauce thickens. Add the minced garlic and wilted chopped spinach to the sauce, combine well, and remove from heat.
- Prepare the Dough: Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness and transfer it to a baking sheet or pizza stone.
- Assemble the Pizza: Spread 1 tablespoon of olive oil evenly over the dough. Spread the prepared spinach béchamel sauce evenly on top of the dough. Distribute the chopped fresh spinach evenly over the sauce. Layer with the chopped provolone cheese, then sprinkle the shredded mozzarella and parmesan cheese evenly across the pizza. Top with the quartered artichoke hearts.
- Bake the Pizza: Bake in the preheated oven for 12-15 minutes or until the crust is golden and cheeses are melted and bubbly.
- Serve: Remove the pizza from the oven and let it cool for a few minutes. Optionally, sprinkle with red pepper flakes before slicing and serving.
Notes
- Use fresh spinach for the best flavor and texture in the béchamel sauce.
- Make sure the artichoke hearts are not marinated to avoid overpowering flavors.
- You can substitute whole milk for the béchamel sauce with a lower-fat option if desired.
- If using store-bought dough, allow it to come to room temperature before rolling out for easier handling.
- For a crispier crust, preheat a pizza stone in the oven before baking.
- Adjust cheese quantities to taste or substitute with other mild cheeses if preferred.
Keywords: Spinach Artichoke Pizza, Vegetarian Pizza, Homemade Pizza, Spinach Béchamel Sauce, Artichoke Hearts, Italian Pizza Recipe