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Artichoke, Spinach and Tomato Pizza (adapted from Rachael Ray Magazine)


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  • 5 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 3 tablespoons chopped flat-leaf parsley
  • Salt and pepper
  • 1 pound refrigerated pizza dough
  • 2 cups shredded mozzarella (about 8 ounces)
  • 5 tablespoons grated parmesan cheese
  • One 13.75-ounce can artichoke hearts, drained and quartered
  • 1/2 pint grape tomatoes, halved
  • 2 cups baby spinach, chopped (about 2 ounces)


Servings 4


Step 1

Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 500°. In a large bowl, combine the olive oil, garlic and parsley; season with salt and pepper.

Using oiled hands, stretch the pizza dough to fit a parchment-paper-lined baking sheet. Spread 3 tablespoons of the garlic mixture on top, leaving a 1/2-inch border, then sprinkle with the mozzarella and 2 tablespoons parmesan. Toss the artichokes, tomatoes and spinach with the remaining garlic mixture and arrange on top of the cheese. Sprinkle the remaining 3 tablespoons parmesan on top. Place the baking sheet on the inverted baking sheet in the oven and bake until the crust is crisp and golden, 18 to 20 minutes.

Optional: Serve with crushed red pepper on the side.

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