Spinach Artichoke Pesto Pizza

Why This Spinach Artichoke Pesto Pizza Became a Weeknight Favorite

When I first made this spinach artichoke pesto pizza, I used a batch of my homemade spinach basil pesto. I spread it over the dough, topped with spinach, artichoke hearts, and plenty of mozzarella and parmesan. As it baked, the kitchen smelled incredible. My husband Josh took one bite and declared he’d be happy eating this pizza every single day. Our little pea, who can be picky, asked for seconds. That’s when I knew this recipe was a keeper.

Why You’ll Love This Spinach Artichoke Pesto Pizza

• The pesto replaces traditional tomato sauce, giving the pizza a fresh, herby flavor that pairs perfectly with the creamy artichokes and melted cheese.
• It comes together in under 30 minutes, especially if you use store-bought pizza dough. Perfect for a quick dinner.
• The combination of spinach and artichoke is a classic dip turned into a satisfying meal, and the crispy crust adds a great texture.

Key Ingredients for Spinach Artichoke Pesto Pizza

• Spinach Basil Pesto: Homemade pesto has a brighter flavor, but good-quality store-bought works in a pinch. If using store-bought, look for one without added sugar.
• Artichoke Hearts: Use canned or jarred artichoke hearts packed in water or oil. Drain and pat dry to remove excess moisture, which helps keep the crust crisp.
• Mozzarella Cheese: Fresh mozzarella gives the best stretch and melt, but shredded low-moisture mozzarella is convenient and browns well.

Kitchen Tools for This Pizza Recipe

• Pizza stone or large baking sheet
• Rolling pin (optional, but helps with even thickness)
• Pizza cutter or sharp knife for slicing

Tips for Making the Best Spinach Artichoke Pesto Pizza

For a crispy crust, preheat your oven to 450°F with a pizza stone inside for at least 30 minutes. If you don’t have a stone, use a preheated baking sheet. Stretch the dough gently rather than rolling it to keep air bubbles for a lighter texture. Spread the pesto evenly, leaving a small border for the crust. Don’t overload with toppings; a moderate amount ensures the crust stays crisp. Bake until the cheese is bubbly and the bottom is golden brown, about 18-20 minutes.

Spinach Artichoke Pesto Pizza Variations to Try

For extra protein, add shredded cooked chicken or crumbled Italian sausage before baking. If you prefer a dairy-free version, use vegan mozzarella and omit the parmesan, or replace it with nutritional yeast for a cheesy flavor. You can also swap the spinach for kale or use roasted red peppers in place of artichokes. For a spicy kick, sprinkle red pepper flakes over the finished pizza.

What to Serve with Spinach Artichoke Pesto Pizza

This pizza is hearty enough on its own, but a simple arugula salad with lemon vinaigrette cuts through the richness. You could also serve it with a bowl of tomato soup for a cozy meal. For a party, slice it into smaller pieces and serve as an appetizer alongside a platter of roasted vegetables.

How to Store Leftover Spinach Artichoke Pesto Pizza

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to prevent sticking. Let it come to room temperature before reheating for best results.

Can You Freeze Spinach Artichoke Pesto Pizza?

Yes, you can freeze this pizza either baked or unbaked. To freeze unbaked, assemble the pizza on a parchment-lined baking sheet and place it in the freezer until solid. Then wrap tightly in plastic wrap and foil. When ready to bake, add a few extra minutes to the baking time. For baked leftovers, freeze individual slices on a sheet tray, then transfer to a freezer bag. Reheat directly from frozen in a 400°F oven until hot and crispy.

Best Ways to Reheat Spinach Artichoke Pesto Pizza

The oven gives the best results. Preheat to 375°F and place slices on a baking sheet for 8-10 minutes until the crust crisps and cheese melts. For a faster option, use a skillet over medium heat with a lid to trap steam, which re-melts the cheese while the bottom gets crispy. Avoid the microwave, which makes the crust soggy.

Spinach Artichoke Pesto Pizza FAQs