Artichoke Pizza
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The first time I served Artichoke Pizza to friends, I didn’t expect everyone to ask for the recipe. The crust turns golden and crispy while fresh spinach, artichoke hearts, and melted mozzarella cheese create this incredibly savory topping. Vine tomatoes roast right on top adding sweetness, and fresh basil finishes it off perfectly. It’s a veggie-loaded pizza that’s absolutely delicious.
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I make it for Friday nights, dinner parties, and when friends come over because it’s crowd-pleasing and always disappears fast. You can use an Ooni pizza oven for a restaurant-style cook or a regular kitchen oven. It keeps in the fridge for up to 3 days or in the freezer for up to 2 months and reheats beautifully in a hot oven or air fryer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Artichoke Pizza with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making artichoke pizza at home is easier than you think, and the combination of garlicky spinach and tangy artichokes creates a topping you won’t find at your usual pizza place.
Prepare the Artichoke Topping
Heat olive oil in a cast-iron skillet over medium heat, then add the minced garlic and sauté for about 30 seconds, until fragrant. Toss in the fresh baby spinach and cook until it’s wilted, approximately 2 to 3 minutes.
Feel free to season with salt and pepper as the spinach wilts to taste. A pinch of kosher salt and freshly ground black pepper bring out a deeper savory flavor that contrasts beautifully against the tangy artichokes.
Add the marinated fresh artichoke hearts and cook for 1 minute. You can use canned artichokes if you like; just make sure to pat the artichokes dry to remove excess liquid. Remove the skillet from the heat and set the mixture aside while you prep your pizza.
Preheat Oven
If you’re using an Ooni pizza oven, preheat it to 850°F/450°C. The high oven temp is what gives you a crispy crust and bubbly cheese in just a couple of minutes.
If you’re using a regular kitchen oven, preheat it to 500°F/260°C, and if you have a pizza stone or a pizza steel, place it in the oven while it preheats so it gets nice and hot. A hot oven helps crisp up the bottom of your pizza crust.
Make the Dough (Optional)
You can use store-bought pizza dough here for convenience, but if you prefer homemade dough, I have a simple, great recipe for a pizza dough made from scratch. You’ll need a stand mixer or a hand mixer and a bowl to activate your instant yeast with sugar and warm water.
Then, add olive oil, flour, and salt. Beat on low speed for 2 minutes, and after that, tip the dough mixture out onto a floured surface. Knead with your hands for 4 minutes until it bounces back when pressed with your fingers; that’s how you know it’s ready for rising.
Now, place the dough ball in an oil-coated bowl, cover it with plastic wrap or a linen kitchen towel, and let it rise in a warm spot for approximately 90 minutes, until doubled in size. Once that happens, punch down on the dough to release gas bubbles.
Place the risen dough on a floured work surface, divide it in half, and roll it out gently with a rolling pin until you have a flat 12-inch disc, about ½-inch thick. Now, you have your own pizza dough that’s fluffier than any store-bought dough, following an easy pizza dough recipe.
Assemble the Pizza
Place your pizza dough on top of a lightly floured surface, pizza peel, or a parchment-lined baking sheet. Brush the dough with a light layer of olive oil using a silicone pastry brush, leaving a ½-inch border around the edge for the crust.
Scatter the pizza seasoning evenly over the oil, then add an even layer of shredded mozzarella cheese. You could also add a little garlic powder along with the seasoning if you want to boost the garlic flavor, or some dried oregano for a more authentic Italian pizzeria taste.
Spoon the artichoke-spinach mixture on top, spreading it around evenly. Arrange the sliced vine tomatoes over the toppings and finish with a sprinkle of grated Parmesan.
Sun-dried tomatoes also work well in this recipe, if you want the flavor to lean more on the tangier side. If you plan to add any more cheese, note that pecorino romano cheese is NOT vegetarian-friendly, so choose your cheese wisely.
Cook Until Crisp and Bubbly
Place the pizza in your Ooni oven and use a pizza turner to rotate it every 20 seconds for even cooking. The pizza will be ready in approximately 2 to 3 minutes of cook time, when the base has crisped, and the topping is evenly cooked with bubbly, golden cheese.
For a kitchen oven, place your pizza on a pizza tray or slide it directly onto the preheated pizza stone. Cook until the base has crisped and the topping is evenly cooked, which takes about 8 to 10 minutes.
Cooking on the middle rack is usually recommended, but if you want a super-crispy crust, use the bottom rack or the top rack so the cheese browns faster. Just keep an eye on your pizza so it doesn’t burn; even just a few minutes longer can result in a burnt crust.
Finish and Serve
Remove the pizza from the oven and scatter fresh basil leaves evenly over the top. The heat from the pizza will release the basil’s aroma. To brighten all the flavors and make the tomatoes and basil really pop, you may sprinkle a pinch of fine sea salt on top before serving.
Slice it up with a sharp pizza knife or a classic pizza cutter, serve immediately, and enjoy your spinach artichoke pizza while the cheese is still melty and the crust is crispy!
This travels well, making it a perfect pizza for casual hangouts, potlucks, or gameday gatherings. Let the pizza cool slightly, then transport it whole or sliced in a large airtight container, keeping it warm in an insulated carrier.
Equipment
- Ooni pizza oven or regular home kitchen oven
- Pizza stone if using kitchen oven
Ingredients
For the artichoke topping
- 1 tablespoon olive oil plus extra for dusting
- 1 clove garlic minced
- 3 cups baby spinach
- ½ cup marinated artichoke hearts
For the pizza topping
- 2 teaspoons pizza seasoning
- ¾ cup mozzarella cheese cheese
- 2 vine tomatoes sliced
- 2 tablespoons vegetarian Parmesan cheese
- 2 tablespoons basil leaves thinly sliced
Instructions
For the artichoke topping
- In a skillet, heat olive oil and add garlic, and saute for approximately 30 seconds. Next, add the spinach and cook until it's wilted approximately 2 – 3 minutes. Then, add the artichokes and cook for 1 minute before removing them from the heat.1 tablespoon olive oil, 1 clove garlic, 3 cups baby spinach, ½ cup marinated artichoke hearts
If cooking in an Ooni pizza oven
- Preheat your pizza oven to 850°F/450°C.
- Lightly dust your pizza peel with flour, then place your pizza dough on the flour. Brush the dough with a light layer of olive oil, leaving a ½ border. Then scatter pizza seasoning and add an even layer of mozzarella cheese, place the artichoke and spinach mixture on top, along with the tomatoes, and top them all with vegetarian Parmesan cheese.¾ cup mozzarella cheese, 2 vine tomatoes, 2 tablespoons vegetarian Parmesan cheese, 2 teaspoons pizza seasoning
- Place the pizza in the oven and cook, using the pizza turner to turn the pizza every 20 seconds for an even cook, until the base has crisped and the topping is evenly cooked approximately 2 – 3 minutes.
- Remove from the oven, scatter basil evenly over the pizza, serve immediately, and enjoy your artichoke pizza!2 tablespoons basil leaves
If using a kitchen oven
- Preheat your oven to 500°F/260°C, if you are using a pizza stone, place it in the oven to heat up.
- Lightly dust your pizza peel with flour, then place your pizza dough on the flour. Brush the dough with a light layer of olive oil, leaving a ½ border. Then scatter pizza seasoning and add an even layer of mozzarella cheese, place the artichoke and spinach mixture on top, along with the tomatoes, and top them all with vegetarian Parmesan cheese.1 tablespoon olive oil, ¾ cup mozzarella cheese, 2 vine tomatoes, 2 tablespoons vegetarian Parmesan cheese
- Place your pizza on a pizza tray or directly on the pizza stone, and cook until the base has crisped and the topping is evenly cooked approximately 8 – 10 minutes.
- Remove from the oven, scatter basil evenly over the pizza, serve immediately, and enjoy your artichoke pizza!2 tablespoons basil leaves
Notes
Nutrition
How to Store Leftovers
Let leftover pizza cool completely, then stack slices with parchment paper between each piece to prevent sticking. Store them in an airtight container in the fridge for up to 3 days. To reheat, use the oven or an air fryer so the crust can crisp back up.
For longer storage, flash-freeze cooled slices on a freezer-safe sheet pan for 1 hour, then transfer to a freezer-safe bag or container with parchment between layers. That way, they can freeze for up to 2 months.
Thaw in the fridge overnight before reheating and serving. The crust will crisp up nicely, though the spinach may release a bit of moisture after freezing.
What to Serve With Artichoke Pizza
Serve it with a simple arugula salad dressed with lemon vinaigrette to balance the richness of the cheese. Roasted vegetables like zucchini, bell peppers, or Brussels sprouts make great sides that complement the flavors.
Garlic bread or breadsticks are perfect for soaking up any olive oil left on your plate. For a lighter option, pair it with a Caesar salad, cucumber tomato salad, or a platter of marinated olives for a complete Italian-style meal.
More Easy Recipes for You to Try at Home
If you love this artichoke version, you’ll want to try my other easy pizza recipes.
I’d never had artichokes on pizza, but when I stumbled on this recipe I knew I HAD to try it! This pizza was a brilliant flavor combo with artichoke & tomato, definitely will have it again!