Quick garlic and artichoke pizza recipe
- Dish type
- Main course
- Vegetarian pizza
Quick and delicious homemade pizza with pasta sauce, artichoke hearts, tomato, garlic and cheese. Lovely flavours in a quick and easy recipe, ideal for midweek.
68 people made this
- 1 unbaked shop bought pizza base
- 180ml pasta sauce
- 170g marinated artichoke hearts, drained, liquid reserved
- 1 medium tomato, halved and sliced
- 2 cloves garlic, minced
- 450g grated Monterey Jack and Cheddar cheese
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat the oven to 230 C / Gas 8. Prepare pizza base according to recipe or package instructions. Place on a pizza tin.
- Pour the liquid from the artichokes into a small frying pan, and bring to the boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavour, then remove from heat, and set aside.
- Spread pasta sauce over the prepared pizza base. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
- Bake for 20 minutes in the preheated oven, until base is puffed and golden and cheese is melted.
Reviews & ratingsAverage global rating:(67)
Reviews in English (50)
by Diana S.
O.k. as is, but to me it's way better when using a white sauce (olive oil w/ minced garlic, warmed in microwave to infuse the oil) or a pesto sauce. We also like it with a stronger cheese like romano mixed w/ mozzerella. Fresh basil is really good on this too.-11 Jan 2008
by What a Dish!
This was delicious! I used a whole-wheat Boboli thin pizza crust, and instead of spaghetti sauce I just used plain tomato sauce sprinkled with Italian seasoning and parmesan cheece. The artichoke hearts were sooo good cooked with the garlic. I had some Gouda cheese that I had to use, so I used that instead of Colby. This was the best pizza I've ever made! I think next time I will double the garlic. Oh, and I definitely didn't use that much cheese! Maybe 1.5 cups of shredded cheese.-29 Jan 2005
This pizza tasted really good for the first time that I made it with a good cheesy texture and delicious artichokes that make it worthwhile eating for one.-07 Feb 2010
Spinach and Artichoke Pizza
With a crisp/chewy crust, and a topping that plays off a popular American dip, this pizza will delight even those meat-and-tomato-pie-only eaters.
- 1 1/2 cups (340g) lukewarm water
- 2 tablespoons (25g) olive oil
- 2 teaspoons (12g) salt
- 4 cups (510g) King Arthur Perfect Pizza Blend or King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- one 8-ounce package (227g) cream cheese
- 1/2 cup (113g) sour cream
- 1 tablespoon Pizza Seasoning
- 2 teaspoons finely chopped garlic
- 1 can (327g) artichoke hearts, drained and roughly chopped
- 8 ounces (227g) cooked, chopped spinach, drained of excess water (defrosted and squeezed dry if frozen)
- 1/4 cup (28g) grated Parmesan cheese
- 2 cups (227g) grated mozzarella cheese
To make the crust: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the ingredients to make a smooth, pliable dough. Cover the dough and let it rise at room temperature for 30 minutes.
Preheat the oven to 450°F. If you're using a baking stone, set it on a lower rack for baking without a stone, see "tips," below.
Divide the dough in half, and pat each half into a 12" circle. Transfer the crusts to parchment, and let them rest for about 20 minutes.
To make the filling: Slowly beat the cream cheese until smooth.
Mix in the sour cream, Pizza Seasoning, and garlic, then the artichoke hearts, spinach, and Parmesan.
Transfer the crusts on their parchment to the baking stone, and bake for 5 minutes you'll probably need to bake them one at a time, so keep the second one covered while the first one bakes.
Remove the crusts from oven. Spread half the topping onto each pizza, and sprinkle with the mozzarella.
Bake the pizzas for an additional 15 minutes, until their crust is golden and the topping is bubbly.
Homemade Pizza Dough
Let’s talk homemade pizza crust. I freeze pizza dough ahead of time so it’s ready for pizza night each week. There’s a reason why I keep going back to this easy pizza dough recipe:
- The recipe is perfect for bread beginners
- Only 6 ingredients required
- Most of the time is hands-off
- Crisp edges & fluffy interior
- So, so flavorful.
Homemade pizza crust might sound difficult to you. Why waste the time when you can buy frozen? But trust me, homemade crust is nothing like store-bought or delivery because you can taste the freshness. I always use Red Star Platinum in my pizza dough for best results. The Platinum line is fantastic its careful formula strengthens your dough and makes making working with yeast simple.
Baking with Yeast Guide
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Servings: 4
Heat the olive oil on medium in a 10" cast-iron skillet. Roughly chop the spinach and garlic and add to the skillet.
While the spinach and garlic cook, preheat the oven to 450°F. In a clean bowl, mix together the ricotta, parmesan, lemon juice, red pepper flakes, salt, and pepper in a bowl.
When the spinach has wilted, and most of the liquid has cooked out, remove from the skillet and set aside. Let the skillet cool until touchable, then wipe it clean with a damp cloth.
Sprinkle the skillet with the corn meal. Spread the crust into the skillet, stretching the dough up the sides as much as possible.
Top the crust with the ricotta mix, then the spinach and garlic, the fontina, and the artichokes. Bake the pizza for 20-25 minutes, until the crust is golden and the cheese melted.
Sprinkle the pizza with strips of the fresh basil, then let it rest for at least 5 minutes before digging in. Then brace yourself, 'cause it's gonna blow your mind.
For the vegan Parmesan:
In a food processor, combine the nuts, nutritional yeast, salt and garlic powder. Pulse until a fine meal forms. Drizzle in the maple syrup and pulse again until incorporated. Store in an airtight container or plastic bag in the freezer for up to 6 months (I use it straight from frozen it thaws within seconds thanks to its fine texture!).
For the garlic bread:
In a food processor, combine the artichoke hearts, margarine, nutritional yeast, garlic and salt. Pulse until the mixture is somewhat combined but still has some texture. Add the basil and pulse again until coarsely chopped.
Slice the baguette in half horizontally and place the halves cut-side up on a baking sheet. Spread an even layer of the artichoke mixture over each half (you may not need all of it refrigerate or freeze any leftovers for another use — or snack on it!). Sprinkle the bread with Vegan Parmesan.
Bake for about 10 minutes, until the bread turns golden, then turn the oven to broil. Broil for 1 to 2 minutes, until the edges are nicely browned, checking frequently. Keep your eyes on the bread, it can burn very quickly. Serve hot.
- 1/2 cup ricotta
- 1/4 cup shredded mozzarella
- 1/2 teaspoon minced garlic (from 1 small clove)
- 1 1/2 teaspoons extra-virgin olive oil, plus more for pan and drizzling
- Kosher salt and freshly ground pepper
- Unbleached all-purpose flour, for dusting
- 1 pound store-bought pizza dough or Quick Basic Pizza Dough
- 1 can (13.5 ounces) artichoke-heart quarters, drained
- 1 cup packed baby-spinach leaves
Preheat oven to 500 degrees, with a 10-inch heatproof skillet (preferably cast iron) on rack in lower third. Once oven reaches temperature, let skillet continue to heat 15 minutes. Meanwhile, stir together cheeses, garlic, oil, 1/2 teaspoon salt, and a pinch of pepper.
On a lightly floured baking sheet, stretch dough to a 12-inch round. Remove skillet from oven and brush with an oiled paper towel. Carefully press dough into skillet, pushing up at edges to form a crust. Bake until bubbles form, 2 minutes. Remove from oven top with cheese mixture, artichokes, and spinach, then drizzle with oil and season with salt and pepper. Bake pizza until bubbling and crisp on bottom, about 12 minutes more. Let cool slightly, then slice and serve.
- Artichokes: you can substitute grilled artichokes with marinated ones, but chose the best quality if you can. The best artichokes are simply placed in oil or olive oil, without any weird flavoring apart from herbs. And go ONLY for glass jars, you want to see them nice and firm, not mushy or soggy.
- Beans: they make the salad more satisfying and add protein and texture
- Cheese: shaved parmesan cheese, packed with umami flavor, works so well in this salad. Shave it with a peeler or a knife, you don’t want big bites, but just it’s savory flavor.
- Salad: go for mixed baby greens such as baby lettuce mix or herb salad mix.
Artichoke salad variations
Feel free to substitute a few ingredients, but keep it simple:
- Chickpeas and lentils instead of beans work fine
- Pecorino cheese or goat cheese are good substitutions (but Parmesan is my favorite!)
- You can swap beans for grilled chicken if you prefer
- Leave out the cheese and make it vegan, it will be equally good
- Sprinkle over a handfull of pomegranate seeds and make it more festive!
Looking for more holiday salads?
If you’re looking for more festive salad recipes, I’ve got you covered! Here I’ve listed a few brilliant ideas:
- 15 EasyHoliday salads
- Festive celery salad
- Cabbage salad with apples
- Beetroot salad with feta
- Spicy chickpea salad
If you make this quick artichoke salad or if you have any question, let me know!
Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
Make it spicy– Add crushed red chili flakes or jalapeno slices.
Add cheese– I only used parmesan cheese but you can also add goat cheese, mozzarella, ricotta, or asiago.
Add roasted garlic– Use roasted garlic instead of raw garlic for an intense garlic flavor.
Vary the crust- Use this sauce on focaccia bread, whole wheat crust, or cauliflower crust.
Try different seasoning– Use Greek, Italian, or Cajun seasoning.
Vary the herbs– Try rosemary, thyme, mint, fennel, cilantro, or parsley.
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon grated garlic (from 1 garlic clove)
- 2 cups half-and-half
- 8 ounces fontina cheese, shredded (about 2 cups)
- 2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup)
- 1 (12-oz.) jar marinated quartered artichoke hearts, drained (⅓ cup drained liquid reserved) and coarsely chopped
- 2 cups uncooked elbow macaroni, cooked according to pkg. directions (about 4 cups cooked)
Melt butter in a large pot over medium. Add flour cook, whisking constantly, 2 minutes. Add garlic, and gradually whisk in half-and-half. Cook, whisking often, until thickened, about 4 minutes. Add cheeses and reserved artichoke liquid stir until cheese melts. Add chopped artichokes and cooked pasta. Cook, stirring occasionally, until sauce thickens, 2 to 3 minutes.
Spinach Artichoke White Pizza
You can use your favorite store-bought pizza dough for this spinach artichoke white pizza recipe, or you can try the recipe for pizza dough here.
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Spinach and Artichoke White Pizza
- olive oil
- 3 cups fresh spinach
- 1 clove garlic minced
- 8 ounce pizza dough
- ½ cup grated mozzarella cheese
- ¼ cup grated Fontina cheese
- ¼ cup artichoke hearts coarsely chopped
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon dried oregano
- salt and freshly ground black pepper
Heat the oil in medium sauté pan on the stovetop. Add the spinach and the minced garlic to the pan and sauté for a few minutes, until the spinach has wilted. Remove the sautéed spinach from the pan and set it aside.
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