Quick, easy and delicious, this spinach artichoke pizza channels the famous dip, in pizza form! Use your favourite homemade pizza dough or start with easy store-bought.

spinach artichoke pizza in skillet

If you are a lover of the dip of the same name, you’ll love this spinach artichoke pizza. Though not nearly as rich as the dip, the flavours are all there, with a lovely crisp pizza crust to go with it.

Ingredients and Substitutions

Pizza dough – You can use your favourite homemade pizza dough or pick up a store-bought one to make this really easily.

Cheese – I used mozzarella and Parmesan, together with the ricotta cheese. Of course, cheeses like Gruyere or a few dollops of cream cheese would also be worth exploring, I think :)

Spinach – fresh baby spinach is what I used here, though you could use frozen spinach that is thawed and squeezed dry.

Artichokes – canned artichokes are the easiest option.

Recipe Tips

My skillet is 10 inches in diameter across the top. Note that the recipe calls for 1 lb. of pizza dough. Whether homemade or store-bought, you don’t want much more than that in a 10-inch skillet. If your skillet is larger (12-inch), you can obviously use a bit more. I noticed that the store-bought dough at most grocery stores here is about 650g., which although I am metric-challenged, is more like a pound and a half. So if you have to buy a bigger dough ball, simply remove part of it and freeze it for a little pizza later.

Spinach Artichoke Skillet Pizza

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

spinach artichoke pizza in skillet

Get the Recipe: Cast Iron Skillet Spinach Artichoke Pizza

Easy and delicious spinach artichoke pizza, that channels all the flavours of the classic dip. Bakes up beautifully in a cast iron skillet.
5 stars from 5 ratings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 servings


  • 1 lb. pizza dough, homemade or store-bought


  • 2/3 cup ricotta cheese
  • 2/3 cup mozzarella cheese, shredded
  • 2 cloves garlic , finely chopped
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt , (plus a bit more, to taste, if desired)
  • Freshly ground pepper
  • 13 oz. canned artichoke hearts, drained and quartered, if whole
  • 1-1 1/2 cups baby spinach
  • Parmesan, for garnish
  • 1 Tablespoon olive oil, plus more for drizzling


  • Place 10-inch cast iron skillet in to cold oven and preheat oven to 500 F. with the skillet in the oven. Leave in the oven 5-10 minutes after the oven has preheated.
  • In a medium bowl, stir together the ricotta, mozzarella, garlic, olive oil, salt and pepper. Set aside. Prepare the artichokes and set aside. On a well-floured surface, press/stretch your pizza dough out in to a roughly 10-inch circle and have ready.
  • Carefully remove skillet from oven and brush with a bit of olive oil. Carefully fit the pizza dough in to skillet, pushing it up the sides slightly. Do be careful here! Skillet is hot!! Place skillet with dough only in oven and bake 2-3 minutes, or until it sets slightly. 
  • Remove from oven and top with cheese mixture, spreading to cover evenly (except raised sides). Top with artichokes. Return to oven and bake for 5 minutes. Meanwhile, toss spinach with a bit of olive oil and a sprinkling of salt and pepper. Remove skillet from oven, top with spinach and return to the oven for a final 7-10 minutes, or until topping is bubbling and crust is crisp.
  • Top with shredded Parmesan cheese. Let cool a few minutes before serving, to allow it to set a bit.


Be sure to read the notes above this Recipes Card, where I share more detailed  tips, variations and substitution suggestions for this recipe!
Cuisine: American, Canadian
Course: Main Course
Serving: 1serving, Calories: 226kcal, Carbohydrates: 28g, Protein: 9g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 636mg, Potassium: 60mg, Fiber: 1g, Sugar: 4g, Vitamin A: 682IU, Vitamin C: 2mg, Calcium: 96mg, Iron: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.