Spinach Artichoke Pizza delivers the same creamy, cheesy flavor as the classic dip—now in pizza form. This deep-dish version uses garlic-herb spreadable cheese as the base, with mozzarella and gruyere, fresh spinach, artichoke hearts, and store-bought dough for convenience. It’s rich, easy to assemble, and perfect for date night, family dinners, or small gatherings.
This skillet spinach artichoke pizza is a crowd-pleaser. Read on for an overview, variations, tips, and the full recipe instructions.
Why You’ll Love This Spinach Artichoke Pizza Recipe:
- Packed with flavor – Tangy artichoke hearts and fresh spinach combine with lots of melty cheese for a pizza that tastes like the beloved dip.
- Deep-dish appeal – Baked in a cast-iron skillet for a golden, crisp edge and a satisfying, bready base.
- Quick and simple – Using pre-made dough removes most of the effort, so you can enjoy restaurant-style flavor at home.
Ingredient Overview:
The full recipe with exact measurements and the recipe card appears below in the original post; this summary highlights the main ingredients and choices.
- Pre-made dough – I used Rhodes thaw-and-bake dough, but any store-bought pizza dough will work. Follow package directions for thawing and rise time.
- Garlic-herb spreadable cheese – This creamy spread replaces tomato sauce and adds a savory base layer. Let it warm slightly so it spreads easily.
- Cheeses – Shredded mozzarella for stretch and melty gruyere for a nutty, rich finish.
- Artichoke hearts – Drain and use about half a jar; reserve the rest for salads or another pizza.
- Spinach – Fresh baby spinach or chopped larger leaves. Remove excess moisture so the crust stays crisp.
Substitutions & Variations:
- Gluten-free – Swap in a trusted gluten-free dough or a store-bought alternative.
- Dairy-free – Try vegan cream cheese and dairy-free shredded cheeses to make a non-dairy version.
- Extra toppings – Add caramelized onions, sautéed mushrooms, olives, or cherry tomatoes. A white sauce can replace the spreadable cheese if you prefer.
- Wood-fired – For a thinner crust and smoky flavor, use a pizza oven or wood-fired method and stretch a regular dough ball thinly before cooking.
How to Make Deep Dish Cast Iron Pizza:
Step 1: Prep. Thaw and allow any rise time for store-bought dough per package directions. Preheat the oven (see dough instructions or 450°F as a guideline) and spray a 10-inch cast iron skillet with nonstick spray. A similarly sized oven-safe pan will work if you don’t have cast iron.
Step 2: Assemble. Stretch the dough into the prepared pan. Spread the garlic-herb cheese evenly over the dough in place of tomato sauce. Add shredded mozzarella and gruyere, then distribute artichoke hearts and torn spinach leaves. Reserve a bit of cheese to sprinkle on top and finish with a grind of black pepper.
Step 3: Bake. Bake until the edges are golden and the cheese is bubbling—about 15–18 minutes, depending on your dough and oven. Check package instructions for recommended time and temperature.
Serving & Storing
To remove the pizza easily, tip the pan onto a cutting board or use a spatula to slide it out. Slice and finish with a light sprinkle of parmesan or red pepper flakes for heat. This pizza is best served fresh from the oven; store leftovers in an airtight container in the refrigerator for a few days. Reheat in a cast iron pan or on a pizza stone at 450°F for 5–10 minutes to restore crispness.
Expert Baking Tips:
- Check your oven temperature – Ovens can run hot or cold; an oven thermometer ensures you bake at the correct temperature for consistent results.
- Even topping distribution – Spread artichokes and spinach in a single, even layer so the pizza cooks uniformly without soggy spots.
FAQs
Use a similar-size oven-safe baking dish or a deep-dish pizza pan. The method and bake time are essentially the same.
Coat the pan well with spray or a thin layer of oil before adding the dough. You can also use a parchment circle for extra insurance.
Reheat in a cast iron skillet or on a pizza stone at 450°F for 5–10 minutes until warmed through and the cheese is melty. A quick oven reheat keeps the crust crisp.
Special Tools:
- Cast iron skillet – Ideal for deep-dish pizzas thanks to even heat and a crisp crust.
- Pizza cutter or sharp knife – For neat, easy slicing.
Did you make this recipe? Leave a comment and rating!
Deep Dish Cast Iron Skillet Spinach Artichoke Pizza
Spinach Artichoke Pizza tastes like the classic dip but on a baked crust—garlic-herb spreadable cheese, mozzarella, gruyere, spinach, artichokes, and pre-made dough make it easy and delicious.
Servings: 8 slices
Ingredients
- 1 loaf Rhodes Thaw, Rise & Bake bread dough (thawed) or your favorite pre-made pizza dough
- 2 generous tbsp garlic-herb spreadable cheese
- 1 cup shredded mozzarella
- 1/2 cup gruyere
- 1 jar artichoke hearts (you’ll only need about half)
- Few handfuls fresh spinach, patted dry
- Pepper, to taste
Instructions
- Prep: Thaw dough per package directions and allow rise time if required. Preheat oven to 450°F or follow the dough package. Spray a 10-inch cast iron pan with nonstick spray.
- Assemble: Stretch dough into the prepared pan. Spread the garlic-herb cheese over the dough, then add mozzarella and gruyere, reserving a small amount. Scatter chopped or whole artichoke hearts and torn spinach leaves. Sprinkle reserved cheese and black pepper on top.
- Bake: Bake 15–18 minutes, until edges are golden and cheese is bubbly. Adjust time based on your dough’s instructions.
- Serve & Store: Tip the pan onto a cutting board or use a spatula to remove the pizza. Slice, sprinkle with parmesan if desired, and serve hot. Store leftovers in an airtight container in the fridge for a few days.
Nutrition
Serving: 1 slice — Calories: 77 kcal (approximate; use as an estimate)