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Spinach Artichoke Pizza Recipe

Name: Dua Pies Spinach Artichoke Pizza Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 tsp instant dry yeast; 1 tsp salt; 3 tbs warm water (about 105–110°F / 40–43°C); 1 tbs olive oil; 4 cups fresh baby spinach; 1 cup jarred or canned artichoke hearts (quartered); 3 cloves garlic cloves, minced; 2 tbs olive oil; 4 oz cream cheese, softened; 2 tbs plain Greek yogurt or sour cream; 1 tbs freshly grated Parmesan cheese; 1 tsp lemon juice; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp crushed red pepper flakes; 1.5 cups shredded mozzarella cheese; 0.5 cups grated Parmesan cheese; 1 tsp extra-virgin olive oil (for brushing)

Inspired by Dua Pie

Time1h

Serves2

Fresh spinach, artichoke, garlic, olive oil, mozzarella, & parmesan cheese.

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Ingredients

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Dough

2 cups 00 bread flour

1 tsp instant dry yeast

1 tsp Celtic sea salt

3 tbs warm water (about 105–110°F / 40–43°C)

1 tbs olive oil

Topping / Sauce

4 cups fresh baby spinach

1 cup jarred or canned artichoke hearts (quartered)

3 cloves Garlic cloves, minced

2 tbs olive oil

4 oz cream cheese, softened

2 tbs plain Greek yogurt or sour cream

1 tbs Freshly grated Parmesan cheese

1 tsp ReaLemon lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp Crushed red pepper flakes

Cheese & Finish

1 1/2 cups shredded mozzarella cheese

1/2 cups Grated Parmesan cheese

1 tsp extra-virgin olive oil (for brushing)

Method

Dough

Combine and mix

In a medium bowl, whisk together 2 cups flour, 1 tsp salt, and 1 tsp instant dry yeast. Stir in 3 tablespoons warm water and 1 tablespoon olive oil until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 5–7 minutes until smooth and elastic. If dough is too sticky, add flour 1 tablespoon at a time.

Rest

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rest for 20–30 minutes at room temperature to relax (does not need to double for this thin-crust pizza).

Topping / Sauce

Prep spinach

While dough rests, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant (do not brown). Add 4 cups fresh baby spinach in batches and cook until wilted, about 2–3 minutes. Remove from heat and transfer to a strainer; press or squeeze gently to remove excess moisture. Chop roughly once cooled.

Prepare artichokes

Drain and pat dry 1 cup quartered artichoke hearts. If large pieces, chop coarsely so they distribute evenly on the pizza.

Make creamy base

In a medium bowl, combine 4 oz softened cream cheese, 2 tablespoons Greek yogurt (or sour cream), 1 tablespoon grated Parmesan, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes. Add the chopped, drained spinach and the artichoke pieces, then fold together until evenly combined. Taste and adjust salt or lemon if needed.

Assemble & Bake

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. If you prefer a softer crust, preheat to 425°F (220°C).

Shape dough

On a lightly floured surface, press or roll the rested dough into a 10–12 inch round (about 1/4 inch thick for thin crust). Transfer to a sheet of parchment for easy transfer to the hot stone/sheet.

Spread topping

Evenly spread the spinach-artichoke creamy base over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1.5 cups shredded mozzarella evenly over the top, then dust with 1/2 cup grated Parmesan.

Brush crust

Brush the exposed crust with 1 teaspoon extra-virgin olive oil to promote browning.

Bake

Slide the parchment and pizza onto the preheated stone or baking sheet. Bake for 10–12 minutes at 475°F (or 12–16 minutes at 425°F) until the crust is golden and cheese is bubbly with some light browning.

Rest and serve

Remove pizza from oven and let rest 3–5 minutes. Slice and serve hot. Optionally sprinkle a little extra grated Parmesan or red pepper flakes on top before serving.