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Pizza with Spinach-Artichoke Sauce
with quick lemony broccoli

Active: 25 min Total: 35 min

This is like our pizza take on spinach-artichoke dip. We promise you won't miss the tomato sauce at all.
Smarts: Turn this sauce into a 'pesto' by adding in some walnuts or pine nuts and toss with pasta for another take on it.

Tags

Ingredients

Servings:
4
Metric
Pizza with Spinach-Artichoke Sauce:
  • Pizza dough - 1 lb
  • Artichoke hearts - 1 cup
  • Baby spinach - 2 oz
  • Garlic - 1 clove, peeled
  • Olive oil - 2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Sundried tomatoes - 5 , chopped
  • Mozzarella - 6 oz, grated
  • Red pepper flakes - for serving
Quick Weeknight Lemony Broccoli:
  • Broccoli - 1 1/2 lbs, chopped
  • Lemons - 1/2, juice of
  • Salt and pepper - to taste

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.
  2. Make sauce - Place artichoke hearts, spinach, garlic, olive oil, salt and pepper into a food processor. Pulse until thickened, and season to taste with more salt and pepper as needed. (Can be done up to 5 days ahead)
  3. Broccoli / Sundried tomatoes / Mozzarella - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 425F (218C) degrees and position top rack so it’s at the very top.
  2. Brush a sheet pan with some olive oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush dough with a bit of olive oil.
  3. Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
  4. Spread the spinach-artichoke sauce over dough, cover in cheese, and sprinkle on sundried tomatoes.
  5. Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.
  6. While pizza is baking, place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 ½ to 3 minutes, until broccoli is tender but still crunchy. Finish with lemon juice, plus some salt and pepper. You can also drizzle on some good olive oil (not listed in ingredient list).
  7. Enjoy pizza hot out of the oven with red chili flakes and broccoli on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (94)
Gluten-free (6)
Paleo (3)
Vegetarian (5)

45 reviews

Added mushrooms and parm at the end. Really good!

By: Jessica
Posted: Mar 26, 2017
Diet: Original
0 Helpful

Good, would do again.

By: Kim
Posted: Sep 02, 2016
Diet: Original
0 Helpful

The kids were suspicious of the green sauce, but my husband and I really loved it. Will make again and get these kiddos used to veggie sauce!

By: Elizabeth
Posted: Mar 12, 2016
Diet: Original
0 Helpful

The sauce on this pizza is amazing. It's a favorite!

By: Andrea
Posted: Mar 21, 2015
Diet: Vegetarian
0 Helpful

Husband loves it. I'd use better quality dough next time--just used pillsbury in a can.

Posted: Feb 12, 2015
Diet: Original
0 Helpful

Incredible! We started making this once a week and switching out the veggies and having it on hand for quick lunches paired w a salad!

By: KAREN
Posted: Jan 31, 2015
Diet: Original
0 Helpful