Allow me to introduce you to one of my new favorites — Spinach Artichoke & Chicken Pizza! Actually, the chicken is optional, but the spinach and artichokes are a must. This one turned out to be fantastic!
I decided to go a little “lighter” with this recipe and went with a simple garlicky olive oil sauce. (Although if you really want a creamy pizza, this would be yummy with some alfredo sauce!) Then layered on lots of fresh spinach, artichoke hearts, chicken, and Mozzarella. And then my favorite part — sprinkled the entire pizza once it was cooked with lots of Parmesan and pine nuts. Mmmm.
Definitely a quick and easy dinner idea that’s full of flavor. And even though summer veggie season finally came to a close, I love that this pizza is still packed with the fresh spinach and jarred artichokes that are easy to find year-round. I’m all for “green” anytime I can find it in the winter!
So if you end up making some spin dip for a party or for watching the game, be sure to pick up an extra jar of artichokes and you can stretch your other ingredients into a pizza too. Or vice versa. Or, just make the pizza!! :)
The classic spinach artichoke combination meets…pizza!
1 medium unbaked pizza crust, homemade or storebought
3 Tbsp. olive oil
half of a medium white onion, diced
5 cloves garlic, minced
2 cups fresh baby spinach, loosely-packed
2 cups shredded cooked chicken
1 (14-ounce) jar artichoke hearts, drained and roughly chopped
1–2 cups shredded Mozzarella cheese
1/2 cup shaved or shredded Parmesan cheese
1/3 cup toasted pine nuts
(optional: additional 1 cup fresh spinach, chopped)
Preheat oven to 425 degrees F.
Brush or mist unbaked pizza crust with about 2 Tbsp. olive oil until evenly coated.
In a saute pan, heat the remaining 1 Tbsp. olive oil over medium-high heat. Add the diced onion and saute for 4-5 minutes until translucent, stirring occasionally. Add garlic and cook for an additional 2 minutes. Remove from heat, and spread the onion-garlic mixture evenly over the pizza crust, leaving a 1-inch border.
Then layer on the spinach, artichokes and chicken in an even layer, and sprinkle afterwards with the Mozzarella cheese.
Bake for 10-12 minutes, or until the cheese is melted and slightly golden around the edges. Remove and immediately top with the Parmesan, pine nuts and additional spinach if desired. Serve immediately.
For a creamier pizza, feel free to use alfredo sauce in place of the brushed olive oil.
i love artichoke dip and now making them into pizza is a great idea. and i love how there is no need to make sauce for it. will have to try this out soon :)
I must confess that I don’t love artichokes but could definitely get on board for this pizza. It looks fabulous!
I love how vibrant this pizza looks and the fact that it’s not too heavy. Delicious!
My favorite dip on on one of my favorite foods, pizza! Love it! :)
I love spinach artichoke dip so I know I would love this pizza! Yum!
Whoa, Ali! This pizza looks insanely delish!
Oh my goodness this looks amazing! Must try since I am the hugest pizza fan and love spinach artichoke dip too. I have been dreaming up a spinach artichoke panini :)
yum. yum. yummmmmm! ;)
love that you posted this, because i am making pizza tonight but hadn’t decided just what kind! i love the idea of a lighter sauce – i think it allows the spinach/artichoke flavors to shine! awesome recipe!
Looks absolutely delicious! I have a pizza crust in the freezer just waiting to be used…
I’m a huge spinach and artichoke fan so you know this pizza is SCREAMING my name :)
I love spinach and artichoke dip, yum!
i want to eat this entire pizza. i’m not lying. i probably could!!!! all of my favorites. and it’s so gorgeous!
What a great idea for a pizza! My family would devour this in no time!
So yummy! We cooked this using a thin crust in a Dutch oven while camping. We also smoked some fresh tomatoes (so they were like sundried tomatoes) and also used smoked chicken. We omitted pine nuts because they’re expensive, but I’m sure it would have been delicious.