Set aside your average cheese or pepperoni pizza and indulge in this delicious spinach and artichoke pizza. It is really my absolute favorite vegetarian pizza recipe. Baked to perfection crust is topped with luscious white sauce that is a mixture of béchamel and sautéed spinach, three types of cheeses, artichokes and more fresh spinach. It is pizzeria quality if not better. I am addicted to this wonderful recipe.
Artichokes and spinach are such a timeless combination, truly match made in heaven flavor wise. Especially when complemented by rich and luscious made from scratch béchamel sauce and under a blanket of savory and creamy cheeses.
We are using a combo of fresh mozzarella, provolone and grated parmesan cheese. Delicately tasting artichokes have slight nutty undertones and pair wonderfully with sweeter spinach. The béchamel sauce is your basic French creation made with butter, milk and flour with infusion of aromatics like garlic and onion powder. But when we add sautéed spinach to the sauce it almost becomes amazing creamed spinach that is seriously a phenomenal topping sauce for the crust.
You can use both homemade or store bough dough for this pizza recipe. Try whole grain crust for even healthier version. I prefer topping the pizza with artichokes that are canned in water rather than the marinated variety I think it works better.
It’s important that you press out as much liquid as possible from the spinach after you sauté it as well, before adding it to béchamel. This will ensure that you do not end up with soggy crust while baking the pizza. Follow simple steps below for this mouthwatering pizza.
