Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

White Pizza with Artichoke Pesto and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 73 reviews

This White Pizza with Artichoke Pesto & Spinach is a delightful and savory homemade pizza recipe combining a crispy, golden crust topped with flavorful artichoke pesto, sautéed spinach, marinated artichoke hearts, and a blend of Italian cheeses. The artichoke pesto is creamy and zesty, made from walnuts, parmesan, garlic, lemon juice, and olive oil, adding a rich depth to the pizza. Ready in just 30 minutes, it’s perfect for a quick yet gourmet meal that pleases the whole family.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pizza

  • ½ pound pizza dough, homemade or store bought (at room temperature for easy rolling/stretching)
  • 4-5 ounce bag baby spinach
  • ⅓ cup artichoke pesto (see recipe below)
  • 1 clove garlic, chopped
  • 1 teaspoon olive oil
  • ½ jar marinated artichokes, drained
  • Pinch chili flakes
  • 1 cup Italian cheese blend
  • Sea salt and black pepper, as needed

Artichoke Pesto

  • 8 oz defrosted frozen artichoke hearts
  • ½ cup raw walnuts
  • 2 cloves garlic
  • ⅓ cup parmesan cheese
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 generous pinches chili flakes
  • ½ cup packed parsley leaves (optional, omitted here to maintain white color)

Instructions

  1. Preheat and prepare baking surface: Grease a pizza stone, steel, or baking sheet lightly with olive oil. Place the pizza stone or steel in the oven and preheat to 475°-500° F to ensure a hot baking surface for a crispy crust.
  2. Sauté the spinach: Heat 1 teaspoon olive oil in a pan over medium heat. Add the chopped garlic and cook briefly until aromatic. Add the baby spinach and cook just until wilted. Season with sea salt and black pepper to taste. Remove from heat and set aside.
  3. Stretch the dough: On a lightly floured surface, push, pull, stretch, or roll the pizza dough into a thin, approximately 10-12 inch round shape. Working with room temperature dough makes this easier. Transfer the stretched dough onto a pizza paddle or baking sheet for easy handling.
  4. Assemble the pizza: Spread the artichoke pesto evenly across the dough, leaving about a ½ inch border around the edges. Sprinkle a pinch of chili flakes over the pesto. Distribute the sautéed spinach and drained marinated artichoke hearts evenly on top. Finally, sprinkle the Italian cheese blend uniformly over the toppings.
  5. Bake the pizza: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  6. Make the artichoke pesto: In a food processor, combine the defrosted artichoke hearts, raw walnuts, garlic cloves, parmesan cheese, lemon juice, and chili flakes (and parsley if using). Turn on the processor, and while it runs, slowly pour in the extra virgin olive oil. Pulse until a smooth, thick paste forms. Season with salt and black pepper to taste and give one final pulse to mix.
  7. Serve and enjoy: Remove the pizza from the oven and let cool briefly before slicing. Use any leftover artichoke pesto as a sandwich spread or toss it with freshly cooked pasta for a flavorful addition to other meals.

Notes

  • Using room temperature dough makes stretching and rolling the pizza easier.
  • Preheating the pizza stone or steel is key for a crispy, well-cooked crust.
  • If you prefer a spicier pizza, increase the chili flakes to taste.
  • Frozen artichoke hearts should be fully defrosted and drained before use to avoid soggy dough.
  • The parsley in the pesto is optional but adds color and freshness.
  • Leftover pesto can be stored in an airtight container refrigerated for up to 3 days.
  • Substitute walnuts with pine nuts or almonds for a different pesto flavor.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/white-pizza-with-artichoke-pesto-and-spinach-recipe/