Spinach Artichoke Dip Pizza
Imagine if your favorite creamy spinach artichoke dip teamed up with a cheesy slice of pizza—pure comfort food magic!
That’s exactly what happened in my kitchen after a movie night with friends. The next day, I spotted a bowl of my lightened up dip in the fridge and a store-bought pizza crust on the counter. Instead of reheating the dip for veggie sticks (the obvious move), I spread it generously over the crust, sprinkled on mozzarella cheese, and baked it until it was hot, bubbly, and irresistible. One bite in, I knew this was no “leftovers” situation—this was a recipe worth repeating!
And if you love playful pizza mash-ups as much as I do, don’t stop here—try my Pesto Pizza Toast, Roasted Cabbage Pizzas, and Sheet Pan Veggie Pizza for more fun (and crazy-delicious) takes on the classic pie.
Why you’ll keep coming back for this pizza
- Two comfort foods in one: Creamy dip + cheesy pizza = match made in heaven.
- Veggie boost without trying: Spinach and artichokes blend right in with all the cheesy goodness.
- Perfect for entertaining: Slice into party squares or enjoy as a family-style dinner.
I like using thin store-bought pizza crust for convenience and a crisp-crunchy base, but you could swap in English muffins for personal pies or even roasted portobello mushroom caps for a lower-carb spin. Bonus: you’ll still have extra Spinach Artichoke Dip left over for crudité—or for my Spinach Artichoke Dip Stuffed Spaghetti Squash.
Try these Pizza Peppers!
Spinach Artichoke Dip Pizza
Ingredients
For the Spinach Artichoke Dip (makes ~3½ cups)
- 10 ounces frozen, chopped spinach
- ¾ cup low-fat mayonnaise or plain Greek yogurt
- ¾ cup grated Parmesan
- 14 ounces artichoke hearts, rinsed and drained, finely chopped
- 2 scallions, green onions, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes, optional for mild heat
For the Pizza
- 1 thin store-bought pizza crust, like Boboli
- 1 to 1½ cups shredded part-skim mozzarella cheese
Instructions
To make the dip:
- Microwave frozen spinach according to package directions in a medium mixing bowl. It doesn't have to be hot; it just needs to be thoroughly thawed. Squeeze out the majority of water by pressing down with paper towels, a clean kitchen towel or cheesecloth (do your best to remove as much water as possible). Once spinach is drained, toss in the remaining ingredients and mix until well combined. Set aside.
To make the pizza:
- Preheat oven to 400°.
- Add a large dollop of spinach artichoke dip on top of pizza crust and spread out evenly. Sprinkle mozzarella over the top. Bake in oven 5 to 10 minutes until cheese is melted and the dip is warmed through. Pizza crust brands will vary, so be sure to follow the crust package directions for the exact temperature and bake time.
Notes
The leftover Spinach Artichoke Dip can be used in countless recipe creations, including my Spinach Artichoke Dip Spaghetti Squash and Spinach Artichoke Dip Pasta Bake. You can also serve it with whole grain chips and crudité. To heat, either put the leftover dip in a small ramekin or casserole dish at and bake at 350˚ for about 15 minutes, or until warmed through. For ease, you can also microwave for 1 to 2 minutes or until warm.
Absolutely delicious! I actually felt healthy after eating this pizza!
Hi Melody! So thrilled you enjoyed this pizza!! I LOOOVE spinach artichoke dip and I’m always looking for out-of-the-box ways to enjoy it…this creation really hits the spot. (Then again, pizza + anything is always a win in my book, lol.)
Omg this is now our FAVORITE pizza!!!! I used about 1/4 cup mayo and the remaining (3/4) yogurt and also added chopped, roasted chicken for extra protein. I have celiac so for our pizza I make a GF flour / greek yogurt crust.
If I could give more starts, I would!
Wow! Teri, your review made my day! I love all of your creative swaps—everything sounds delicious!! And I’m honored this is your new favorite pizza!
I loved this recipe! The chopped artichoke hearts gave it the consistency of a pasta, without the carbs. This recipe will be a favorite in my house!
Hi Dabney! I’m so happy you love this recipe — thanks for sharing this awesome review!