Spinach Artichoke White Pizza

Spinach Artichoke White Pizza brings everything lovable about creamy spinach artichoke dip onto a golden, cheese-covered pizza crust. The white base combines ricotta and cream cheese with fresh garlic, Parmesan, and lemon zest for just enough brightness. Then comes tender spinach, artichoke hearts, mozzarella, and buttery fontina for plenty of bubbling, melty cheese.

A quick par-bake gives the crust a head start before the creamy toppings go on, while thoroughly drying the vegetables helps keep the center from turning soggy. The finished pizza is rich without feeling overly heavy, with garlic, Parmesan, and a gentle touch of red pepper balancing the mild cheeses. It works beautifully for pizza night, casual entertaining, or an easy dinner that feels a little more special. Best of all, the creamy white base comes together in minutes with no separate sauce to cook.

Recipe Yield: 1 (12-inch) pizza, 4 servings

INGREDIENTS

1 lb pizza dough, brought to room temperature
3 oz cream cheese, softened
1/3 cup whole-milk ricotta cheese
1/4 cup finely grated Parmesan cheese
3/4 cup canned quartered artichoke hearts packed in water, drained, patted very dry, and roughly chopped
1 1/2 cups shredded low-moisture whole-milk mozzarella cheese
1/2 cup shredded fontina cheese
2 tbsp finely grated Parmesan cheese
2 small garlic cloves, finely grated
1 tbsp olive oil, divided
5 oz fresh baby spinach
1 tsp finely grated lemon zest
1/4 tsp crushed red pepper flakes
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven:
Heat oven to 475°F with a rack in the lower-middle position. Lightly brush a 12-inch pizza pan or large baking sheet with 1 tsp olive oil.

2. Cook the spinach:
Heat 1 tsp olive oil in a skillet over medium heat. Add spinach and cook for 1–2 minutes, just until wilted. Cool slightly, then squeeze very dry and roughly chop.

3. Make the white base:
Stir cream cheese, ricotta, 1/4 cup Parmesan, garlic, lemon zest, red pepper flakes, salt, and black pepper until evenly combined.

4. Shape and par-bake:
Stretch pizza dough into a 12-inch round on the prepared pan, leaving a slightly thicker rim. Prick the center several times with a fork, avoiding the rim, then brush with the remaining 1 tsp olive oil. Bake for 5 minutes.

5. Assemble the pizza:
Spread the ricotta mixture evenly over the par-baked crust, leaving a 1/2-inch border. Sprinkle with half the mozzarella and fontina. Scatter spinach and artichokes evenly over top, then finish with remaining mozzarella, fontina, and 2 tbsp Parmesan.

6. Bake the pizza:
Return to the oven and bake for 9–12 minutes, until the crust is deeply golden around the edges and underneath, and the cheese is melted, bubbling, and lightly browned in spots.

7. Rest and serve:
Let the pizza rest for 5 minutes before slicing. Serve warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Get the vegetables really dry. After wilting the spinach, squeeze out as much moisture as possible. Likewise, thoroughly blot the artichoke hearts. This is especially important with a creamy white pizza topping.
• Keep the white base thin and even. There is enough to cover the pizza without creating a heavy layer. Spreading it evenly lets the spinach, artichokes, and cheeses stay distinct rather than turning into one overly rich topping.
• Don’t skip docking and par-baking. Pricking the center helps control large air bubbles, while the short initial bake gives the crust extra structure before the moist toppings are added.
• Give cold dough enough time to relax. Room-temperature pizza dough stretches much more easily. If it keeps shrinking back, leave it alone for 5–10 minutes, then continue shaping.