Artichoke Pizza Recipe: How to Make Artichoke Pizza
Written by MasterClass
Last updated: Oct 29, 2021 • 3 min read
Learn how to make homemade pizza with a creamy artichoke topping.
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What Is Artichoke Pizza?
Artichoke pizza is a New York-style pizza with white cream sauce, spinach, and artichokes topped with mozzarella cheese and pecorino romano.The creamy topping of artichoke pizza closely resembles spinach-artichoke dip baked over a crispy pizza crust.
What Is New York-Style Pizza?
New York-style pizza originated in the early 1900s, developed by Italian immigrants in New York City. An offshoot of Neapolitan-style dough, New York-style pizza has oil and sugar added to the dough and is stretched into a thicker and sturdier crust. The oil lowers the amount of gluten formed and creates a tender, chewy pizza slice.
How to Make Artichoke Pizza
To make spinach artichoke pizza at home, follow these steps:
- 1. Make the pizza dough. You can make a homemade Neapolitan-style pizza dough, or buy dough from the grocery store or your local slice shop.
- 2. Assemble the artichoke topping. Heat olive oil in a medium skillet over medium heat. Add onions and sauté until onions are deeply caramelized. Next, add garlic, artichokes, and spinach. Sauté, stirring frequently, until the spinach is wilted and artichokes are caramelized. Add flour and cook, stirring, until fragrant. Season the mixture with salt and pepper.
- 3. Par-bake your pizza dough. In an oven at 500 degrees Fahrenheit, bake the dough until it is barely golden, about five minutes. This will prevent the pizza crust from getting soggy.
- 4. Add the pizza sauce. Spread the creamy artichoke sauce evenly onto the pizza before returning it to the oven. Add mozzarella cheese and coat the outer crust with olive oil before returning to the oven until the pizza is golden, about ten minutes.
- 5. Sprinkle with pecorino romano. Garnish your pizza with pecorino romano cheese and red pepper flakes before serving.
Spinach Artichoke Pizza Recipe
makes
2 12-inch pizzasprep time
3 hr 20 mintotal time
3 hr 35 mincook time
15 minIngredients
- 1
In a measuring cup, combine 1 cup warm tap water (about 110 degrees Fahrenheit), with the yeast and 1 tablespoon olive oil.
- 2
In a large bowl, combine the flour and 1 teaspoon of salt.
- 3
Pour the yeast mixture into the flour.
- 4
Using your hands, knead until a wet dough forms. Cover dough and set aside to rest for 15 minutes.
- 5
Knead the rested dough for 3 minutes. Cover dough and set aside to rest for 15 minutes.
- 6
Knead rested dough for 3 more minutes. Divide the pizza dough into 2 equal portions and shape each into a ball.
- 7
Place on a floured surface, cover with a damp kitchen towel and let the dough rise for 3 to 4 hours at room temperature. You can also make it ahead: The dough will keep covered in plastic wrap in the refrigerator for up to two weeks or in the freezer for three weeks. Thaw overnight in the refrigerator and let it come to room temperature before using.
- 8
Preheat the oven to 500 degrees Fahrenheit with a rack in the bottom.
- 9
Meanwhile, heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- 10
Add the onions and sauté, stirring occasionally, until onions are deeply caramelized, 15–20 minutes.
- 11
Add the garlic, artichokes, and spinach. Sauté, stirring frequently, until spinach is wilted and artichokes are caramelized, about 3 minutes.
- 12
Add 1 tablespoon flour and cook, stirring, until fragrant, about 2 minutes.
- 13
Gradually whisk in the heavy cream and cook, stirring constantly, until slightly thickened, about 2 minutes.
- 14
Season to taste with salt and black pepper.
- 15
Using a rolling pin or your hands, roll one of the doughs into a 12-inch circle, about ⅛-inch thick.
- 16
Transfer the dough to a baking sheet.
- 17
Transfer the baking sheet to the oven and par-bake pizza dough until just barely golden in spots, about 5 minutes.
- 18
Spread half of the artichoke cream sauce over the dough, leaving a 1-inch border on the edge.
- 19
Top with mozzarella cheese and brush the exposed crust with olive oil.
- 20
Return the pizza to the oven and cook until golden brown in spots and bubbling, about 10 minutes.
- 21
Repeat with remaining dough and toppings.
- 22
Top with pecorino romano and red pepper flakes.
- 23
To reheat, bake at 350 degrees Fahrenheit until warmed through.
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