Spinach & Artichoke Sheet Pan Pizza

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Spinach and Artichoke Sheet Pan Pizza! You just need one ball of pizza dough, jarred artichokes, wilted spinach, and CHEESE! Easy weeknight meal and great for a crowd.

Photography Credit: Coco Morante

Sheet pan pizzas are seriously the only way I ever make pizza in my house anymore. I used to futz with a heavy baking stone, but I hardly ever take it out anymore!

Rolled out and stretched onto a sheet pan, a 1-pound ball of dough makes the perfect thin crust pizza.

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Here’s a recent favorite: a super simple white pizza topped with garlicky baby spinach, marinated artichoke hearts from a jar, and lots of mozzarella cheese.

Spinach-Artichoke Sheet Pan Pizza Spinach-Artichoke Sheet Pan PizzaYou can make the dough yourself (use half of this recipe) or buy a 1-pound ball of it at the grocery store. I usually get one of the bagged, refrigerated pizza doughs at Trader Joe’s, which come in plain, whole wheat, and herbed varieties.

Use one pound of dough for a thin-crust pizza, or double up for a thicker, breadier version if that’s your thing!

Spinach-Artichoke Sheet Pan Pizza

Spinach & Artichoke Sheet Pan Pizza Recipe

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Yield: 4 to 6 servings

One pound of dough is perfect for making a thin-crust pizza, but use 2 pounds of dough if you'd like a thicker, breadier crust.

If your artichoke hearts seem like they'd be a large mouthful, cut them into smaller, more bite-sized pieces. Smaller pieces tend to be better for this pizza.


  • 3 tablespoons olive oil, divided
  • 1 pound pizza dough (store-bought or homemade)
  • 1 teaspoon Italian seasoning
  • 4 cloves garlic, chopped
  • 1 (6-ounce) bag baby spinach
  • 1 (12- to 14-ounce) jar marinated artichoke hearts, drained thoroughly (and sliced if needed; see Recipe Note)
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese
  • Crushed red pepper flakes (optional)

Special equipment:


1 Preheat the oven to 450ºF. Position an oven rack in the lower half of the oven. Grease an 13x18-inch baking sheet with 1 tablespoon of the olive oil.

2 Roll out the dough: If your pizza dough has been in the refrigerator, remove it and set it on the counter at room temperature for 20 minutes.

Generously flour a pastry board, then turn the dough out onto the board. Use a rolling pin to roll the dough into a large rectangle.

Spinach-Artichoke Sheet Pan Pizza Spinach-Artichoke Sheet Pan Pizza

3 Transfer the dough to the pan: Transfer the dough to the oiled sheet pan, stretching it out to the corners of the pan. If it springs back, wait a few minutes and then try again.

Drizzle 1 tablespoon of the olive oil onto the dough. Use a pastry brush or your fingers to gently spread the oil all over the dough, taking care not to create any tears. Sprinkle the Italian seasoning evenly over the dough.

Spinach-Artichoke Sheet Pan Pizza

4 Wilt the spinach: Heat the remaining tablespoon of oil and the garlic in a large skillet over medium heat. When the garlic begins to bubble, add the spinach. Sauté until the spinach has wilted, about 2 minutes, then turn off the heat.

Spinach-Artichoke Sheet Pan Pizza Spinach-Artichoke Sheet Pan Pizza Spinach-Artichoke Sheet Pan Pizza

5 Top the pizza: If the dough has shrunk away from the corners, give it a final stretch to reach the sides of pan. Sprinkle on half of the mozzarella over the pizza, followed by the sautéed spinach and then the artichokes. Sprinkle with the rest of the mozzarella.

Spinach-Artichoke Sheet Pan Pizza Spinach-Artichoke Sheet Pan Pizza Spinach-Artichoke Sheet Pan Pizza Spinach-Artichoke Sheet Pan Pizza

6 Bake the pizza: Bake the pizza until the cheese is bubbly and golden brown, 12 to 15 minutes.

Spinach-Artichoke Sheet Pan Pizza

7 Slice and serve: Use two spatulas to lift the pizza from the pan and transfer it to a large cutting board to slice into squares, or use a pizza wheel to slice it right in the pan. Serve the pizza piping hot, sprinkled with crushed red pepper flakes (optional).

Spinach-Artichoke Sheet Pan Pizza

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Spinach-Artichoke Sheet Pan Pizza

Coco Morante

Author of The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon.

More from Coco

12 Comments / Reviews

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Did you make it? Rate it!

  1. Rachel Knecht

    I made this tonight for dinner and it was SO good!


  2. Rusty

    Thanks beaucoup for a wonderful recipe. I’ve prepared it exactly as you’ve posted it, and have also riffed on it by adding crumbled brined feta, sliced oil-cured kalamata olives, and thinly sliced shallots. Another version popular around our table involves lightly spreading basil/Parm/pignoli pesto and topping with the marinated chokes and spinach, adding crumbled fresh goat cheese, sliced ripe Campari tomatoes, and then sliced green onion after it emerges from the onion. Love your recipe!

  3. Ann Marie

    Eating this as I write. Delicious, and it actually looked like the photos here! I will be making it again for sure. I squeezed the spinach after wilting to get out extra moisture. And I used canned artichoke hearts because it’s what I had on hand. I don’t think it affected the taste at all.
    Made the homemade dough in the link, and it’s replacing my previous no-knead pizza dough.
    Every Simply Recipes recipe I’ve tried has come out well. Thanks for another great one!

  4. Susan

    This sounds delicious — but I have 3 cookie sheets& none of them measure to 13 by 18 even the largest jelly roll doesn’t –would this be a problem ? I always make my pizza dough not sure how much it weighs— but has 1 1/2 cups flour plus 2T- with pkg yeast and 1/2 cup plus 2 T hot water — makes a great round when I make pizza– want to make this if any of my pans will work does it matter ?

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  5. Chrissy

    Would bagged frozen artichoke hearts work if they were thawed and drained?

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