Spinach Artichoke Pizza

spinach artichoke pizza

This Spinach Artichoke pizza makes a great crowd-pleaser on a game day or a perfect weeknight dish on a very chilly evening. For an even easier recipe, use a pre-made spinach artichoke dip or your own favorite spinach-artichoke dip recipe for the topping. Pastorelli’s crusts are perfectly crispy and thin, which is a natural contrast to the creamy spinach artichoke dip on this pizza!


  • 5 small Traditional Pastorelli Pizza Crusts
  • 1 14-oz can of artichoke hearts, drained
  • 1/4 cup mayonnaise
  • 1/2 cup greek yogurt
  • 1 cup grated parmesan cheese
  • Juice of 1/2 lemon
  • 3/4 cup grated mozzarella cheese
  • 8oz cream cheese
  • 4 cloves garlic
  • 1 bunch/bag baby spinach
  • 1 tpsp olive oil
  • Salt & pepper to taste


Preheat oven to 425 degrees, then peel and roughly chop the garlic.

Cook the Spinach:

Heat oil in a frying pan over a medium-high heat, then add half of the garlic and saute for about a minute, careful not to let it brown. Add the baby spinach in big handfuls and toss with tongs to coat in the oil. Put a lid over the spinach for about a minute then remove from heat. Transfer the spinach into a mesh sieve and press out the liquid using a paper towel.

Make the Dip:

Once cooled and drained, roughly chop the spinach and the artichoke hearts. Add both to a large bowl with the yogurt, cream cheese, mayo, lemon juice, half the parmesan and remaining garlic. Season with salt and pepper and mix thoroughly until smooth.

Top & Cook the Pizzas:

Spread the dip on the pizza crusts then top with the mozzarella and remaining parmesan. Bake for about 10-15 minutes, until golden brown. Remove from oven and serve immediately.