Imagine pizza dough smothered in homemade spinach artichoke dip and loaded with three kinds of cheese. The magic? Those crispy, golden edges and that creamy, flavorful dip—it’s that good. Right out of the oven, finish it with fresh basil and a sprinkle of chili flakes. Slice, devour, and savor. Seriously, this pizza is so delicious it’ll make you weak in the knees.
It’s been a while since I whipped up a sheet pan pizza! Lately, I’ve been stuck on rice bowls and salads, so switching to something cozy and fun had me pumped. Spinach artichoke dip on pizza isn’t groundbreaking, but making it from scratch and piling it onto crispy, golden dough? That got me excited.
The idea hit me after a trip to New York. There’s this spot called The Corner Store, and every visit demands an order of their spinach dip. Hands down, the best starter on the menu—hot, bubbly, packed with garlic, a hint of basil, and just a whisper of truffle. You can smell it before it even reaches the table.
They serve it with tortilla chips (genius, right?), but this time, I thought—why not turn it into a pizza? The aroma alone had me dreaming of that dip spread over a crispy, cheesy crust.
A sheet pan pizza ended up being the perfect base. The square shape gives you those irresistible crispy corners, and it’s sturdy enough to hold all that creamy, cheesy spinach dip goodness.
This recipe feels indulgent but is crazy easy to make. Cheesy, creamy, crispy… it’s the whole package. Make it once, and you’ll be hooked.
Here’s the breakdown:
Ingredients
- Extra virgin olive oil
- Pizza dough (at room temperature)
- Cream cheese (at room temperature)
- Plain Greek yogurt or mayo
- Baby spinach
- Marinated artichokes
- Dried oregano
- Salt and black pepper
- Parmesan cheese
- Garlic
- Chili flakes
- Low-moisture mozzarella
- Asiago cheese
- White truffle oil (optional)
- Basil
Special Tools
Just a sheet pan—that’s it!
The Steps
Step 1 – Start with the pizza dough
Homemade or store-bought works fine. If you’re using store-bought, our community swears by dough from Whole Foods and Trader Joe’s. Just make sure it’s at room temperature before starting.
Place the dough on an oiled sheet pan, cover it, and let it rest while you prep everything else.
Step 2: Make the dip
The dip is super simple. I wanted it to be a classic spinach dip—creamy, packed with fresh spinach and marinated artichokes.
I used cream cheese and a bit of mayo (though plain Greek yogurt works too). Then, fresh baby spinach, marinated artichoke hearts, and dried basil. Fresh dill is great too, but some find it too herby. Season with salt and pepper!
Oh, and don’t forget the Asiago cheese—mix that right in.
Step 3: Assemble
Grab that rested dough and stretch it to the edges of the pan. Sprinkle on Parmesan, garlic, and chili flakes. Pile on the dip, then the mozzarella. If you’re feeling fancy, a drizzle of white truffle oil takes it up a notch.
Step 4: Bake
Pop it in the bottom half of the oven until the cheese is bubbly and the edges are golden and crisp.
Once it’s perfectly melty, slide it out onto a cutting board. Slice, top with fresh basil, and dig in.
Every bite—crispy crust, rich spinach dip, gooey cheese—is pure comfort. And yes, it’s absolutely eye-roll-worthy good.
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