Quick, easy and delicious, this Spinach Artichoke Skillet Pizza channels the famous dip, in pizza form! Make with your favourite homemade pizza dough or start with easy store-bought.
Much to my husband’s delight, the Seahawks are still in it, so that means it’s time for another episode of Football Food Friday! I spotted this recipe in the current issue of Martha Stewart Living and when I saw it I said “Hello Lover!”. No I didn’t. I would never say that ;) I did say that it looked like pretty darned perfect football watching food though.
I did take some liberties with the original recipe – more garlic, more cheese. I think we can all agree that spinach and artichoke needs lots of garlic. And well … more cheese is just pretty much a given in my world. If you are a lover of the dip of the same name, you’ll love this pizza. Though not nearly as rich as the dip, the flavours are all there, with a lovely crisp pizza crust to go with it.
Cook’s Notes for Spinach Artichoke Skillet Pizza
You can use your favourite home-made pizza dough or pick up a store-bought one to make this really easily.
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.
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 Artichoke Skillet Pizza
Start with your favourite homemade pizza dough or pick up a store-bought one to make this really easily. A skillet with a 10-inch diameter across the top is perfect for 1lb. of pizza dough. Use a bit more of everything if your skillet is larger.
Ingredients
- 1 lb. pizza dough, homemade or store-bought
Toppings:
- 2/3 cup ricotta cheese
- 2/3 cup shredded mozzarella cheese
- 2 large cloves garlic, finely chopped
- 1 tsp olive oil
- 1/2 tsp salt (plus a bit more, to taste, if desired)
- Freshly ground pepper
- 1 13oz. can artichoke hearts, drained and quartered, if whole
- 1-1 1/2 cups baby spinach
- Shredded Parmesan, for garnish
- 1 Tbsp. olive oil + more for drizzling
Instructions
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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.
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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.
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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.
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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.
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Top with shredded Parmesan cheese. Let cool a few minutes before serving, to allow it to set a bit.
My husband makes a great pizza dough and I have to show him this delicious looking recipe.
Thanks so much, Gerlinde :) I think you will love this one!
I need more pizza in my life and this one sounds perfect. I adore the inspirational dip, and of course all things cheesy – so yes, yes, yes please. Is there anything better than pizza – I don’t think so!? I would have to explore the cream cheese too – brilliant!
Oh and I almost forgot – go Seahawks!
Lol! Thanks Tricia and yes, more Seahawks wins means more football food ;)
This sounds sooo delicious, Jennifer. I can definitely see this as a favorite in our house!
Thanks so much, Kim :)
This looks amazing, Jennifer ~ it’s right up my alley! I love the chunky artichokes and fresh spinach ~ sharing and pinning :)
Thanks so much, Sue and yes, I never tire of lovely artichokes :)
What do you mean, other people don’t just causally say “Hello lover” to their food? Just me, then. ;) This looks so yummy, I love spinach-artichoke dip in any form!
Lol! Thanks Valentina. Yes, for some people it’s shoes, for some people it’s food ;)
I have never tried artichoke on a pizza…and I think I have reason to try now. :)
On a different note, do you mind sharing the recipe plugin you use? It’s so neat! Thank you.
Thanks so much, Belle. And I’m using WP Recipe Maker for my recipe plugin :)
I wouldn’t hold it against you if you said that Jennifer, because I might have said something similar. Ha! This looks like the prettiest pizza ever and I love the artichoke spinach combo! I agree with lots of garlic and extra cheese too! Perfect for football watching!
Lol! Thanks Mary Ann :)
I let my pizza dough ferment in the refrigerator for 2 days. When I take it out, do I need to wait about an hour before I stretch it? That is what I usually do before putting the pizza on a baking steel.
Hi Cindy, Yes, I’d think you’d want the dough to come to room temperature and start some rising action before baking, so you get those lovely bubbles. So yes, I would leave it an hour at least.
I finally made this last night and it was delicious! I love your blog and your recipes. Thank you for sharing!
So glad you enjoyed it, Beth and thanks!
Loved it. I have been looking for a good Post workout recipe. Voila
So glad you enjoyed it, Gerard! :)
This was SO good! I’ve never made pizza before, worked like a charm! I thought it was a wee bit heavy on the cheese mixture in the end, but yum!!!
So glad you enjoyed it, Linda :)