I’ve seen your dreams, and you’ve definitely had this Spinach Artichoke Sheet Pan Pizza on your mind! Time to make your dreams come true!
Okay okay, before we get to this Spinach Artichoke Sheet Pan Pizza we need to discuss some things. FRESH DOUGH. There are a couple ways to make this happen. Make it yourself. After a friend turned me on to ’00’ flour, I’ve never turned back. Check out this recipe by The Stay at Home Chef by clicking here. I did not have time to commit to doing my own dough, so instead I went to my local Italian market and asked if they sell their pizza dough. And GUESS WHAT?!?!?! They do. Authentic, perfection, and without the elbow grease of bread making. So life hack: give a call to an Italian market or restaurant nearby and see if they do the same. You’re welcome.
Okay okay, so when you think of the flavors of this beautiful pie, think of like a Spinach Artichoke dip. I added some chopped jalepenos for some extra flavor and bite. It was JUST RIGHT. If you are buying your dough pre-made this bad boy is done in 45 minutes (you need 30 minutes for the dough to sit at room temp), making this flavor bomb a breeze! Hope you enjoy!
Spinach Artichoke Sheet Pan Pizza
The Spinach Artichoke Sheet Pan Pizza is seriously spring dreams. Quick enough for a weekday and enough flavor for a Saturday!
- 1 lb Pizza Dough (store bought or see linked recipe above)
- 2 cloves Garlic, minced
- 2 cup Spinach, chopped
- 1/2 Artichoke hearts, chopped
- 1 Jalapeño, diced
- 2 tbsp Olive Oil
- 8 oz Mozzarella Cheese
- 4 oz Feta Cheese
Preheat oven to 475
Let Pizza dough rest at room temp before using. Stretch to appropriate size. Line a sheet pan with parchment paper. Place raw dough to appropriate size. (With one pound of dough you can make 1 large pizza or 2 small)
Rup Olive oil and minced garlic. Add Mozzarella cheese, top with diced jalapeño, chopped spinach, and chopped artichoke hearts. Add additional mozzarella cheese and Fetta Cheese. Bake for 12-16 minutes until golden.