Spinach Artichoke Sheet Pan Pizza! All you need is a scoop of pizza dough, artichokes, wilted spinach, and CHEESE! Easy weeknight dinner and great for a crowd.
BE PICTURED IN; CHARACTERIZED IN:
Tin pizzas are seriously the only way I’ll ever make pizza in my house. I used to fiddle with a heavy brick, but I hardly ever take it out anymore!
Here’s a new favorite: a super easy white pizza topped with garlic baby spinach, marinated jar artichoke hearts, and lots of mozzarella cheese.
You can make the dough yourself (use half of this recipe) or buy a 1-pound ball of it at the grocery store. I usually get one of their boxed, refrigerated pizza doughs at Trader Joe’s, which come in plain, whole wheat, and herb varieties.
Use a pound of dough for a thin-crust pizza, or double it for a thicker, breadier version if that’s your thing!
Spinach Artichoke Sheet Pan Pizza
One pound of dough is perfect for making a thin crust pizza, but use 2 pounds of dough if you want a thicker, breadier crust.
If your artichoke hearts look like one large bite, cut them into smaller, more bite-sized pieces. Smaller pieces are usually better for this pizza.
ingredients
-
3 tablespoons olive oil, divided
-
1 pound pizza dough (store-bought or homemade)
-
1 teaspoon Italian seasoning
-
4 garlic cloves, chopped
-
1 (6-ounce) bag of baby spinach
-
1 (12- to 14-ounce) jar marinated artichoke hearts, drained thoroughly (and sliced if needed; see recipe note)
-
1 1/2 cups (6 ounces) grated mozzarella cheese
-
Crushed red pepper flakes (optional)
method
-
Preheat Oven to 450ºF:
Place an oven rack in the lower half of the oven. Grease a 13×18-inch baking sheet with 1 tablespoon olive oil.
-
Roll out the dough:
If your pizza dough was in the fridge, take it out and let it sit on the counter at room temperature for 20 minutes.
Generously flour a pasta board, then turn the dough out onto the board. Using a rolling pin, roll out the dough into a large rectangle.
-
Pour the batter into the pan:
Transfer the batter to the oiled sheet pan and stretch to the corners of the pan. If it bounces back, wait a few minutes and then try again.
Drizzle 1 tbsp olive oil over the dough. Use a pastry brush or your fingers to gently spread the oil over the batter, being careful not to tear. Sprinkle the Italian seasoning evenly over the dough.
-
Wilting the spinach:
Heat the remaining tablespoon of oil and the garlic in a large skillet over medium-high heat. When the garlic starts bubbling, add the spinach. Simmer until spinach has wilted, about 2 minutes, then turn off heat.
-
Top pizza:
When the dough has shrunk away from the corners, give it a final stretch to reach the sides of the pan. Scatter half the mozzarella over the pizza, followed by the sautéed spinach, and then the artichokes. Sprinkle with the remaining mozzarella.
-
Bake pizza:
Bake pizza until cheese is bubbly and golden brown, 12 to 15 minutes.
-
Cut and serve:
Use two spatulas to lift the pizza out of the pan and place it on a large cutting board to cut into squares, or use a pizza wheel to slice right in the pan. Serve the pizza piping hot and sprinkle with crushed red pepper flakes (optional).
