The Absolute Easiest Spinach and Artichoke Pizza

9 reviews / 4.9 average
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Yes, ten minutes.

This pizza, with its bites of creamy garlic-herb sauce, layered with artichokes, fresh spinach, and pockets of sun-dried tomato pesto all under a blanket of gooey, melty cheese, is most definitely as delicious as it is basic, and it’s on repeat right now in my house.

As if the flavors weren’t enough to convince you, almost any person under any amount of stress and time-crunch is going to be able to make this, no prob. Bless you, SOS recipes. There are no cutting boards required, no dough making, no need for any dishes, really.

You open a pre-made crust, you layer things on it, and you put it in the oven.

Then pour a drink, because OOF LIFE RIGHT NOW. Cut into that molten cheesy pizza. Sink your teeth in (careful, it’s hot) and keep your fingers crossed you get one of those unicorn bites that has a little bit of everything in it: artichoke meets spinach meets the sun dried tomato element all perfectly creamified between that sauce and cheese.

It’s like the closest “homemade” thing you’ll get to takeout pizza, except maybe even easier because you don’t have to wait as long for it.

Just a Few Ingredient Favorites Needed For This Pizza

Our short and sweet ingredient list:

  • pizza crust (pre-made I said PRE-MADE)
  • garlic herb spreadable cheese – (I like – okay fine love – Alouette)
  • a can of artichokes
  • a handful of spinach
  • sun-dried tomatoes, or sun-dried tomato pesto, or a can of diced tomatoes, whatever works
  • cheese

Delicious, cheesy, veg-friendly, and I’m telling you, those bites with the creamy garlic herb sauce pockets. Mmmm yes. SOS cooking at its finest.

Spinach and artichoke pizza slices

This Is a Choose-Your-Own-Adventure Pizza

The type of crust you use here is obviously totally up to you – I like a pre-baked crust so it’s easy to a) keep in the pantry, and b) just layer it all on and bake it without needing to roll it out or anything.

That being said, some grocery stores or even pizza restaurants (!) sell pre-made balls of unbaked pizza dough, so you could do the rolling and tossing all on your own and make yourself feel just a teeny bit superior to all of us pre-baked crust folks out there.

Also: the artichokes! I buy canned artichokes and I really enjoy them. I know some people prefer frozen but I have actually never tried frozen ones, so I just default to my pantry-friendly can of artichokes for this recipe.

And one more thing: if you can’t find garlic herb spreadable cheese like Alouette or Boursin, try garlic herb goat cheese or garlic herb cream cheese. Anything that has some good flavor already locked and loaded while also being very thick-creamy-delicious is going to get the job done for you.

Pre-baked crust or toss-it-yourself. Canned artichokes or frozen. Garlic herb goat cheese or straight up Alouette. Either way! It’s all flexible and forgiving. We’re each on our own journey.

Because really, what won’t ever let you down is the combination of creamy garlic herb cheese, artichokes, spinach, sun dried tomatoes, and melted mozzarella cheese.

Person holding slice of spinach and artichoke pizza with bite taken out of it

Spinach and Artichoke Pizza: FAQs

I’ve never purchased canned artichokes before. Anything special I need to do before putting them on the pizza?

Just drain a bit of the liquid they’re packed in. The artichokes can be a bit chunky too, so sometimes I find it helpful to pull the stems off and/or fan the leaves apart a bit.

What aisle would I find the pre-made pizza crusts in at the grocery store?

Pre-made crusts can usually be found next to the pizza sauce or even down the bread aisle. We used Boboli, which was great – it’s a little thicker. ALDI has some good pre-made crust options, too.

Does this pizza keep well as leftovers?

Whoa, wait! You have leftovers of this glorious meal?! If you have an extra slice or two, leftovers will work – the crust just won’t be as crispy.

Could this pizza work with a tomato-based sauce instead of the garlic herb cheese spread?

Yes! I tried this with the sun-dried tomato pesto as the sauce and…just…very good!


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The Absolute Easiest Spinach and Artichoke Pizza


  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings (2 slices each) 1x

Description

This really is the absolute easiest Spinach and Artichoke Pizza! Garlicky spreadable cheese, canned artichokes, fresh spinach, sun-dried tomatoes, and mozzarella – all on a pre-made pizza crust. Oof, it’s good! 


Ingredients

Scale
  • one 12-inch pre-made pizza crust
  • 3 ounces garlic herb spreadable cheese (I used half of a package of Alouette)
  • a few jarred or canned artichokes (I used a jar of grilled marinated artichokes)
  • a handful of fresh baby spinach
  • a handful of shredded mozzarella cheese
  • some jarred sun-dried tomatoes, sun-dried tomato pesto, or similar

Instructions

  1. Preheat oven to 450 degrees. Layer your crust with the spreadable cheese. Add some artichokes, spinach, a few sun-dried tomatoes or small dollops of sun-dried tomato pesto. Top with cheese.
  2. Bake for 10 minutes. Broil for the last 3-4 minutes to get it really nice and browned. Top with Parmesan if you are into that kinda thing. Boom! So good.
  • Category: Pizza
  • Method: Bake
  • Cuisine: American

Keywords: spinach and artichoke pizza, pizza recipe, easy pizza recipe

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31 Comments

  1. Pinch of Yum Logo
    Karen T

    I am all in on this one! I have been loving your quick recipes! This is definitely in my near future! Gives me more time to make my own crust! Thank you!, I haven’t made it yet but I know it’s go8ng to be 5*

  2. Pinch of Yum Logo
    Karen Nelson

    Regarding leftover pizza… the very best way to re-heat is in a skillet on the stovetopl! I spray a little olive oil spray, start lower heat with a lid on. When warmed through, turn up the heat and you will get a crisp crunch crust! Sometimes we do this with fresh pizza so it’s nice and crusty!






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Yes! Thanks for sharing this tip! This is how I reheat pizza. Crispy crust and perfectly melted cheese every time!

  3. Pinch of Yum Logo
    Kate

    So I just made this and it is probably some of the best pizza I’ve ever had!! I *happened* to have some spinach + artichoke dip in the fridge so I used that instead of the spreadable cheese, spinach, and artichokes. Thanks for the recipe!






  4. Pinch of Yum Logo

    Want to share my experience of doing this on fresh pizza dough (which I just tried).

    It is difficult to spread the spreadable cheese on a loose dough, so next time I am going to try and crumble up the cheese somehow. Was thinking of plopping it in the freezer for just a few minutes and then chopping it up, so I can just hand sprinkle this layer.

    Also, with higher temperatures/longer cook times, I found my sun-dried tomatoes burned. So I think they should be nestled lower in the toppings order (underneath mozzarella perhaps), or added on to the pizza halfway through cooking, or just at the end.






    1. Pinch of Yum Logo
      Danielle

      I pre-baked my crust for about 10 min and then the cheese was easy to spread as it got sort of melty from the hot crust. Also gave the crust more time to finish so the Toppings don’t burn !

  5. Pinch of Yum Logo
    sandy ghilarducci

    This sounds delicious! Can you please give me a suggestion on a brand of prepared pizza crust?

    Thank you!

    Sandy

  6. Pinch of Yum Logo
    Erin

    Just made this with leftover home made dough from the freezer. I used garlic & herb Boursin and left out of the fridge a few hours to spread it easier. No sundried tomato pesto so just used some dollops of regular pizza sauce. Excellent and I’m excited for leftovers!






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      So glad you enjoyed it, Erin! I bet it was wonderful with Boursin! Love that stuff!

  7. Pinch of Yum Logo
    vivian

    I loved this, first for the taste and second because it is incredibly easy to put together. I used very thin multigrain pizza crusts and they were done faster than ten minutes. I would definitely make this again, and maybe add some mushrooms next time. Thanks for a great recipe!

  8. Pinch of Yum Logo
    Lauren

    Trying this tomorrow!
    I am in similar life circumstances and am all for SOS recipes.
    My all-time favourite Pinch of Yum recipe is Miracle No Kneed Bread. Did you know that Smitten Kitchen has what I’d consider an equivalent pizza dough? The yeast can be adjusted for whenever you start it! It might even be as easy as premade dough 🙂

  9. Pinch of Yum Logo
    Jill

    I’m 9 weeks pregnant, everything is gross, I don’t want to leave my couch, and I have two other kids to feed. This SOS series is my favorite series EVER. THANK YOU.






  10. Pinch of Yum Logo
    Danielle

    I made this with a homemade sourdough crust from King Arthur flour bc I have some extra time on the weekend (and that crust is quite easy and hands off) and my husband clapped after he ate it. He said it was one of the best pizzas I’ve ever made (and we’ve made a lot of pizzas on this same crust). Thank you! And so easy!!






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      So glad it was a hit, Danielle! Your homemade sourdough crust sounds amazing!

  11. Pinch of Yum Logo
    Mary

    Wow. Made this pizza with dough from TJ’s and garlic & herb Boursin. SO. YUMMY. Using raw dough, I found I needed to bake a little longer (closer to 15 min) to feel confident the pizza was done; then I still broiled for a couple of min to get it brown and crispy on top.

    P.S. This is the first time I have ever purchased artichokes or eaten them by choice in my life, so props to the SOS series. The pictures on this recipe were just too good.






  12. Pinch of Yum Logo
    Kaitlin

    Amazing pizza! Every ingredient worked so well on this, will definitely be making again.