Spinach and Artichoke Pizza


  • 1 ball of pizza dough I used TJ's whole wheat
  • 2 teaspoons olive oil
  • 1 shallot diced
  • 2 garlic cloves minced or pressed
  • 1 bag of fresh spinach 6 ounce, I used 10 oz. frozen bag
  • 1 can of artichoke hearts 14 ounce, 5-7 count
  • 2/3 cup ricotta cheese
  • 8 ounces freshly grated mozzarella cheese
  • 4 ounces freshly grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 375 degrees F.
  2. Drain artichokes and press with a paper towel to reduce some of the moisture. Roughly chop, pressing with a towel again, then place in a bowl. Add ricotta cheese.
  3. Heat a large skillet over medium low heat and add 1 teaspoon olive oil. Add in shallots with a pinch of salt and cook until soft and translucent, about 5 minutes. Add in garlic and spinach, tossing to coat and cooking until spinach is wilted. Transfer spinach mixture to the bowl with artichokes and ricotta, then add salt, pepper, 1/4 cup parmesan and 1/2 cup mozzarella cheese. Stir to combine.
  4. Drizzle pizza dough with 1 teaspoon olive oil and brush to coat. Sprinkle a bit of mozzarella cheese over top of the dough, then spread spinach ricotta mixture evenly over top. Cover with remaining parmesan and mozzarella cheeses. Bake for 25-30 minutes, or until cheese is golden and bubbly.