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Spinach-Artichoke Skillet Pizza

Spinach-Artichoke Skillet Pizza with Mozzarella and Provolone

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Recipe Details


When spinach-artichoke dip is your dinner inspiration, you know your cheesiest dreams are about to come true. Here, the dip becomes a sauce with mozzarella, provolone, and Parmesan. It’s slathered over pizza dough, then baked in a hot skillet for maximum crispiness. Top with roasted garlic, cut into slices, and watch how quickly this dinner disappears.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 900
  • Protein 28g
  • Total Carb 90g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    12 ounces
    pizza dough
  • baby spinach
    3 ounces
    baby spinach
  • jar marinated artichoke hearts
    jar marinated artichoke hearts
  • yellow onion
    yellow onion
  • garlic
    4 cloves
  • sour cream
    1 packet
    sour cream
  • shredded mozzarella and provolone cheese blend
    4 ounces
    shredded mozzarella and provolone cheese blend
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 10" medium pan
  • 10" medium ovenproof pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Remove pizza dough from bag and let soften at room temperature. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Drain artichokes and roughly chop. Peel onion, halve, and thinly slice. Place whole garlic cloves on a small piece of foil and drizzle over 2 teaspoons olive oil. Bring edges of foil together and seal to form a pouch.

  2. Roast garlic and sauté onion

    Roast garlic and sauté onion

    Place garlic pouch on oven rack and roast until golden and soft, 20 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add onion. Sauté, stirring occasionally, until soft, 8-10 minutes.

  3. Prepare skillet pizza crust

    Prepare skillet pizza crust

    While onion sautés, using your hands, stretch and roll dough into a circular shape the same size as a medium ovenproof pan. Rub ½ tablespoon olive oil over bottom and sides of ovenproof pan, then place over medium heat. Working carefully, add dough and increase heat to medium high. Cook, without flipping, until bubbles form on top and bottom is golden, about 5 minutes. Remove pan from heat.

  4. Make spinach-artichoke mixture

    Make spinach-artichoke mixture

    While pizza crust cooks, add sour cream to pan with onion and stir to combine. Remove pan from heat and stir in mozzarella and provolone, spinach, artichokes, and half of Parmesan to combine. Season with ⅛ teaspoon salt and pepper as desired.

  5. Bake skillet pizza

    Bake skillet pizza

    Drizzle 1 teaspoon olive oil over crust, being sure to coat edges, and season with ¼ teaspoon salt and pepper as desired. Spread spinach-artichoke mixture over crust in an even layer. Remove garlic pouch from oven and set aside. Transfer pizza to oven and bake until crust is golden and cheese is melted, 15-18 minutes.

  6. Plate skillet pizza

    Plate skillet pizza

    While pizza bakes, open garlic pouch to allow steam to escape, then roughly chop roasted garlic. Use the remaining downtime to set the table or get ahead on dishes. Let spinach-artichoke skillet pizza cool 5 minutes, then slide onto cutting board. Garnish with roasted garlic and remaining Parmesan, cut into slices, and dig in!

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