No ImageSpinach & Artichoke Sheet Pan Pizza

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  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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