Artichoke Pizza with Spinach Parmesan Cream Sauce Recipe
This artichoke pizza features a rich spinach parmesan cream sauce spread over a hand-shaped artisan dough, topped with a blend of mozzarella and pecorino cheeses and tender marinated artichoke quarters. The pizza is baked on a preheated pizza stone and finished under the broiler for a perfectly charred, bubbly crust and melty cheese. A decadent and satisfying take on gourmet pizza combining creamy, fresh, and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 serving (1 12-inch pizza) 1x
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Spinach Parmesan Cream Sauce
- 1 1/4 cups heavy cream
- 1 garlic clove, smashed and peeled
- 1 1/2 oz cream cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 oz finely grated parmesan cheese
- 3 oz baby spinach
Pizza
- 1/2 recipe artisan pizza dough (one 15 oz dough ball)
- Spinach cream sauce (all of recipe above)
- 4 oz shredded low-moisture mozzarella cheese (whole milk preferred)
- 1 oz coarsely grated pecorino cheese
- 4 oz marinated artichoke quarters (8–10 quarters), drained and patted dry
Instructions
- Make the Spinach Cream Sauce: In a medium saucepan over medium heat, combine the heavy cream and garlic clove. Season with kosher salt and freshly ground black pepper. Bring to a gentle simmer and cook, stirring occasionally, until the cream reduces by half, about 3/4 cup or less.
- Finish the Sauce: Remove and discard the garlic clove. Add the baby spinach and cook for about 3 minutes until wilted. Stir in the parmesan and cream cheese, stirring until melted and the sauce is smooth. Remove from heat, taste, and adjust seasoning as needed. Allow the sauce to cool slightly.
- Preheat the Oven and Prep Pizza Peel: Place a pizza steel or stone on the middle rack of your oven and preheat to 500°F (260°C). Allow the stone to heat for a full 45 minutes to ensure even baking. Generously flour a pizza peel and set aside for transferring the pizza.
- Shape the Dough: On a floured surface, press the center of the dough ball into a large disk, leaving a thick 1-inch lip around the edge. Lift the dough by the thick edge and, using gravity, shape it into a 12-inch circle. Transfer the dough to the prepared pizza peel and adjust the shape by gently pulling and jiggling the dough to ensure it is not sticking. Add more flour to the peel if necessary.
- Assemble the Pizza: Spread the spinach cream sauce evenly over the dough, leaving a 1/2-inch border around the edge. Sprinkle the shredded mozzarella and grated pecorino evenly over the sauce. Scatter the marinated artichoke quarters over the top.
- Bake the Pizza: Slide the pizza from the peel carefully onto the preheated pizza stone. Bake for 5 minutes until the crust begins to cook and cheese starts melting.
- Broil to Finish: Turn on the broiler and broil the pizza for an additional 2 to 4 minutes, watching closely, until the cheese is fully melted and the crust is charred in spots for a perfectly blistered finish.
- Serve: Remove the pizza from the oven and let it cool slightly before slicing and serving warm.
Notes
- Use whole-milk mozzarella for richer flavor and melting quality.
- Make sure to preheat the pizza stone well for an evenly cooked and crisp crust.
- Broiling time may vary depending on your oven; watch carefully to avoid burning.
- You can prepare the spinach cream sauce ahead of time and refrigerate it before spreading on the dough.
- For a crispier crust, avoid overloading the pizza with sauce and toppings.
Keywords: artichoke pizza, spinach parmesan cream sauce, homemade pizza, artisan pizza dough, marinated artichokes, gourmet pizza, Italian pizza recipe
