I’m a huge veggie pizza guy, and this Spinach and Artichoke Dip inspired pie is hitting the spot. If you haven’t tried making pizza dough at home, it’s super easy, we’ve got you covered. Grab your favourite ingredients and a couple of friends, because it’s pizza night! 

Making the perfect Veggie Pizza.

The perfect veggie pizza has nothing to do with what ingredients you chose (we’ll talk about ingredients in a sec). It’s more about how you treat the veggies and how you build the actual pizza. 

One thing I always see are veggies being cut way too thin, turning to mush as it cooks, or they’re cut way too thick, giving the pizza too much crunch. 

It can be a bit of a balancing act that comes down to trial and error, but you’ll get there! 

Choosing the best Veggies for your Pizza

There are so many veggies to choose from when trying to make your perfect veggie pizza. I thought it might make it easier if I break down some simple combos for you to start from: 

  1. Peppers, tomatoes, black olives (Classic greek vibes) 
  2. Sweet onions, broccoli and rosemary (Could be BBQ style)
  3. Dill Pickles (I’m counting that as a vegetable), dill, white onion 
  4. Zucchini, eggplant, tomato
  5. Mushroom, garlic, shallot, sage
In the process of making this Spinach and Artichoke Veggie Pizza. A hand is gently laying sliced artichokes onto a unbaked pizza with a layer of creamy green spinach.

Is a pizza stone necessary to make good pizza?

The answer to this is no. It’s a great little item to have but not a necessity. 

A pizza stone acts as a heat sink. It hold a high temp and allows that heat to be evenly distributed to whatever you put on it (even if it’s on a sheet tray).

If you don’t have one, there is no need to worry. Just keep your eye on the bottom of your pizza, it might need a bit of extra time getting nice and golden brown. 

If you’re in the market for one, here’s an example of the one I use! 

A close up shot of a fully dressed Veggie pizza being placed onto a ripping hot pizza stone.

How to making Homemade Pizza Dough.

Making homemade pizza dough for the first time can be intimidating. I get it! But trust me, it really isn’t that difficult, I’ll be here with you for every step of the way.

Once you enjoy a bite of freshly made dough, you won’t be able to use anything but!

Here’s the link to my Homemade Pizza Dough.

A close up shot of the finished veggie pizza. The cheese is melted and the veggies have a slight char.

Other pizza recipes you should try out.

If you liked the sound of this Spinach and Artichoke Veggie Pizza, here are a few other recipes I thnk you might like! Hope you enjoy!

Detroit-Style Pizza

Mushroom & 3 Cheese Pizza

Pizza Swirls

Spinach and Artichoke Veggie Pizza

Print Recipe
Prep Time 15 minutes
Spinach and Artichoke Veggie Pizza being cut. A hand is pulling a slice away.

Ingredients
  

  • 1 ball Pizza Dough Warmed to room temp
  • 1 cup Artichoke Hearts Quartered
  • 1/4 Red Onion Sliced thin
  • 1 cup Mozzarella Shredded
  • 1/2 cup Basil Torn
  • 2 cups Spinach
  • 1 cup Heavy Cream
  • 2 Garlic Cloves Minced
  • 3 tbsp Olive oil
  • 1/2 tsp Chilli Flakes
  • 1 tsp Fennel Seed
  • 1/2 cup Grated Parm Garnish

Instructions
 

  • Start by preheating your oven to 450F. If you have a pizza stone, place it in your oven and allow it to heat up.
  • With a sharp knife, quarter 1 cup of artichokes hearts. Thinly slice a ¼ of a red onion and mince 2 garlic cloves.
  • Into a frying pan over medium heat, add in 2 tbsp of olive oil. Once heated add in your minced garlic, ½ tsp of chilli flakes and 1 tsp of fennel seed. Let the garlic soften, cook for 2-3 min. Next add in 2 cups of spinach and sauté until wilted. About 2-3 minutes.
  • Once your spinach is wilted, add in 1 cup of heavy cream. Mix well and allow to reduce until a thick sauce is formed. Season with 1 tsp of kosher salt.
  • Take your warmed dough ball and start to stretch it out to the shape of your pan. The colder your dough the harder it’ll be to stretch out. Drizzle with about 1 tbsp of olive oil.
  • Add your spinach cream to the pizza, making sure to evenly distribute. Next add your artichoke, sliced red onion, 1 cup of shredded mozzarella, ¼ cup fresh basil and fresh shaved parm.
  • Place in the oven on top of your pizza stone and bake for 18-20 min or until your crust is golden brown and the bottom of the pizza is nice and crispy. (Remember, everyones oven is different, so keep an eye on your pizza!)
  • Remove from the oven and finish your pizza with more fresh grated parmesan and torn basil.
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