This pizza combines the comfort of a warm, gooey spinach artichoke dip with the crispy, satisfying bite of pizza. It’s rich, savory, and layered with flavor, thanks to the perfect mix of garlic, cheese, vegetables, and juicy chicken. Whether you’re using a homemade or store-bought crust, this recipe is easy to make, impressive to serve, and sure to become a new family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pizza dough (homemade or store-bought)
Cooked chicken breast, shredded or diced
Fresh spinach
Canned or jarred artichoke hearts, drained and chopped
Cream cheese, softened
Sour cream or mayonnaise
Garlic, minced
Mozzarella cheese, shredded
Parmesan cheese, grated
Olive oil
Salt and pepper
Directions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
In a skillet over medium heat, add a drizzle of olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat.
In a mixing bowl, combine cream cheese, sour cream, chopped artichokes, cooked spinach, salt, and pepper. Stir until smooth.
Roll out the pizza dough on a floured surface to your desired thickness.
Carefully transfer the dough to a parchment sheet for easy transfer to the oven.
Spread the spinach artichoke mixture evenly over the dough, leaving a small border around the edges.
Top with shredded chicken, then sprinkle with mozzarella and Parmesan cheeses.
Slide the parchment and pizza onto the preheated stone or baking sheet.
Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Let cool for a few minutes before slicing and serving.
Servings and timing
This recipe makes 1 large pizza (8 slices). Preparation time: 20 minutes Cook time: 15 minutes Total time: approximately 35 minutes
Variations
Flatbread version: Use naan or store-bought flatbreads for individual servings.
Spicy twist: Add red pepper flakes or chopped jalapeños for heat.
Low-carb option: Use a cauliflower crust or keto-friendly dough.
No chicken: Leave out the chicken for a vegetarian version that’s still full of flavor.
Extra cheese: Add provolone or fontina for more cheesy depth.
Storage/Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes or in a skillet over medium heat until warmed through and crispy on the bottom. To freeze, wrap individual slices tightly in plastic wrap and foil. Freeze for up to 2 months and reheat from frozen.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe and adds extra flavor with minimal prep.
Can I make this pizza ahead of time?
You can prep the spinach artichoke mixture and toppings ahead, then assemble and bake just before serving.
What kind of artichokes should I use?
Canned or jarred artichoke hearts (in water or brine) work best. Avoid marinated ones unless you want added flavor.
Can I use frozen spinach?
Yes, thaw and squeeze out excess water before mixing with the other ingredients.
Is there a substitute for cream cheese?
You can use ricotta or mascarpone, though it may change the texture slightly.
What type of pizza dough should I use?
Any kind—store-bought, homemade, thin crust, or thick crust all work well.
Can I use Alfredo sauce instead of cream cheese mixture?
Yes, you can use a creamy white sauce like Alfredo for a different but delicious variation.
How do I keep the crust from getting soggy?
Preheat your baking sheet or pizza stone, and avoid overloading with toppings or using wet spinach.
Is this pizza freezer-friendly?
Yes, it freezes well. Bake first, cool completely, then freeze slices for easy meals later.
Can I grill this pizza?
Absolutely. Grill the dough first on one side, flip, add toppings, and finish grilling until the cheese is melted and bubbly.
Conclusion
Chicken Spinach Artichoke Pizza is a mouthwatering fusion of two beloved comfort foods that will elevate your pizza night. Creamy, cheesy, and packed with flavor, it’s the perfect way to turn simple ingredients into a gourmet-style pie that satisfies every craving. Whether you’re making it for family dinner or entertaining guests, this pizza is always a hit.
Chicken Spinach Artichoke Pizza brings the creamy richness of spinach artichoke dip to a crispy, cheesy pizza. Topped with tender chicken, sautéed spinach, artichokes, and a garlicky white sauce, it’s a hearty, satisfying meal perfect for weeknights or parties.
Author:Catherine
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:1 large pizza (8 slices)
Category:Main Course
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
1 pizza dough (homemade or store-bought)
1 cup cooked chicken breast, shredded or diced
1 cup fresh spinach
1/2 cup canned or jarred artichoke hearts, drained and chopped
4 ounces cream cheese, softened
1/4 cup sour cream or mayonnaise
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
In a skillet over medium heat, add olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat.
In a bowl, mix cream cheese, sour cream, chopped artichokes, cooked spinach, salt, and pepper until smooth.
Roll out pizza dough on a floured surface to your desired thickness.
Transfer dough to a piece of parchment paper for easy oven transfer.
Spread the spinach artichoke mixture evenly over the dough, leaving a small border.
Top with shredded chicken, then sprinkle mozzarella and Parmesan cheeses on top.
Carefully slide the parchment paper with the pizza onto the preheated stone or baking sheet.
Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Let cool for a few minutes before slicing and serving.
Notes
Use naan or flatbread for a quick single-serving version.Add red pepper flakes or jalapeños for a spicy kick.Leave out chicken for a vegetarian option.Substitute ricotta or mascarpone for cream cheese if desired.Use frozen spinach—thawed and drained—if fresh isn’t available.
