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Sheet Pan Spinach Artichoke Dip Pizza – pizza dough topped with homemade spinach artichoke dip and three kinds of cheese. The secret is in those crispy, cheesy edges and, of course, the creamy, flavorful dip—so delicious. As soon as it comes out of the oven, finish with fresh basil and chili flakes. Then slice, eat, and enjoy. Trust me, this pizza is roll-your-eyes-back good!
It’s been a minute since I’ve made a sheet pan pizza! Lately, I’ve been all about rice bowls and salads, so I was really excited to switch it up with something cozy and fun. Spinach artichoke dip on pizza might not be a totally new idea, but making it homemade and layered over golden, crispy dough? That felt exciting.
The inspiration came from a recent trip to New York. There’s a restaurant called The Corner Store, and every time I go, the group has to order their spinach dip. It’s hands-down the best appetizer on the menu—hot, bubbly, garlicky, with hints of basil and the tiniest touch of truffle. You smell it before it even hits the table.
They serve it with tortilla chips, which I think is genius. But this time, instead of recreating the dip as-is, I thought—what if I made it into a pizza? The smell alone had me picturing that spinach dip on a crispy, cheesy crust.
A sheet pan pizza turned out to be the perfect base. The square shape gives you those amazing crispy corners, and it’s sturdy enough to hold all that creamy, cheesy spinach dip goodness.
It’s the kind of recipe that feels like a splurge but is so simple to make. Cheesy, creamy, crispy… honestly, it’s everything. Make it once, and you’ll want it on repeat.
These are the details
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 is all you need!
The Steps
Step 1 – start with the pizza dough
Homemade or store-bought dough works just the same. If using store-bought, I’ve had our community share with me that they’ve had success with dough from Whole Foods and Trader Joe’s. Just make sure the dough is at room temperature before you get started.
Place the dough on an oiled sheet pan, then cover it and let it rest while you prep the remaining ingredients.
Step 2: make the dip
The dip itself is really straight forward. I wanted it to be classic spinach dip, very creamy with fresh spinach, plus marinated artichokes.
I used cream cheese and a small amount of mayo, though you can also use plain Greek yogurt. Then, fresh baby spinach, a jar of marinated artichoke hearts, and dried basil. I like adding fresh dill too, but some find it to be too much of a herby flavor. Season it all with salt and pepper!
Oh, and Asiago cheese gets mixed in too.
Step 3: assemble
Grab the dough that’s been resting and push it out to the edge of the pan. Add the Parmesan, the garlic, and chili flakes. Top with the dip and the mozzarella cheese. Then, if desired, you can drizzle with a small amount of white truffle oil.
Step 4: bake
Bake the pizza in the bottom half of the oven until the cheese is bubbling and the edges are crispy.
When the cheese is all melty, pull the pan out of the oven. Use a spatula to lift it out onto a cutting board. Slice, top with basil, and eat.
With its crispy, cheesy crust, rich spinach dip, and melty cheese, every bite is pure comfort—and yes, totally eye-roll-worthy.
Looking for other pizzas? Here are a few of my go-tos.
Sheet Pan Hawaiian Pepperoni Pizza
Calabrian Chili Roasted Red Pepper Pizza
Detroit Style Tomato Herb Pepperoni Pizza
Cauliflower “Pepperoni” Cheese Pizza
Pull Apart Roasted Garlic Pizza Dip Sliders
Sheet Pan Buffalo Chicken Pizza
Peach Burrata Pizza with Honey Balsamic
Lastly, if you make this Sheet Pan Spinach Artichoke Dip Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Spinach Dip Pizza
Servings: 8
Calories Per Serving: 304 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- extra virgin olive oil, for greasing
- 1/2 pound pizza dough, at room temperature
- 4 ounces cream cheese, at room temperature
- 1/3 cup plain greek yogurt or mayo
- 2 cups chopped baby spinach
- 4 ounces marinated artichokes, drained + chopped
- 1 teaspoon dried oregano
- salt and black pepper
- 1/2 cup grated parmesan cheese
- 1 clove garlic grated
- chili flakes
- 1 1/2 cups shredded low-moisture mozzarella
- 1/2 cup grated asiago cheese
- 1-2 teaspoons white truffle oil optional
- basil for serving
Instructions
- 1. Position an oven rack in the bottom half of the oven. Preheat the oven to 500°F.2. Place the pizza dough on a lightly oiled quarter-sheet pan (9×13). Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza.3. Make the dip. In a bowl, mix the cream cheese, yogurt/mayo, spinach, artichokes, oregano, Asiago cheese, salt, and pepper. 4. To assemble. Sprinkle the dough with parmesan, garlic, and chili flakes. Spoon over the spinach dip. Top with cheese, then truffle oil, if desired. Bake until bubbly and a crispy cheese crust has formed, 10 to 15 minutes. Using a spatula, loosen the edges and slide onto a cutting board.5. Slice the pizza into squares and serve with fresh basil, if desired.
This post was originally published on April 23, 2025
Love the dip – loooooove this pizza. So so good. Leave it to Tieghan to come up with this brilliant version of the classic dip. I followed the recipe to a T – also very rare for me. It turned out great! Needs to be on everyone’s pizza rotation!
Thanks so much, Susanne:) I’m so glad you enjoyed this pizza, thanks so much for giving it a try and your comment! Have a wonderful weekend! xx
I’ve made this pizza twice lately. My family devoured it BEFORE the other two meat pizzas I made. (And her no-knead dough is delicious and soooo easy! It’s my go-to recipe now.)
Hey Donna,
Happy Sunday!! I’m so glad to hear this recipe turned out nicely for you, I appreciate you making it! xx
Just made this & it exceeded my expectations! I love all of your recipes & this one reminded me of the pizza at Artichoke Basile’s in NYC, but this one was just as yummy but healthier! Please keep the recipes coming!
Hi Valerie,
Happy Monday! Love to hear this pizza turned out nicely for you, thanks a lot for giving it a try! xx
That was great!
Hey Lynn,
Happy Friday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was enjoyed! xx
Hi
I made this pizza last night. It was really delicious. I always seem to have trouble not getting the center of pizza soggy. Would love your advice
Thanks so much, Pam! Love to hear this recipe turned out well for you, I appreciate you making it! Are you using a pizza stone? I always find the best results putting my baking sheet directly on top of the pizza stone. xx
This was quite good. We made it with a ready baked pinsa base, and used provolone instead of asiago in the dip, and skipped topping the pizza with mozzarella. Still it was quite hearty, and reminded us about the times we used to have spinach-artichoke dip when living in the US.
Hey there,
Happy Monday!! I appreciate you trying this recipe and taking the time to comment, so glad it was enjoyed!!
Lacked flavor, very bland tasting.
Hi Diann,
Sorry to hear this recipe was not enjoyed, thanks for giving it a try. Have a great Sunday! xx
Really heavy, not a lot of flavor. Needs something to brighten it up. I topped with some arugula and a squeeze of lemon and that improved it somewhat.
Hi Kennedy,
Thanks for trying this pizza and sharing your feedback, sorry to hear you didn’t love it! xx
I made this with my toddler (he helped sprinkle the cheese I wish I could post the video on here!) and we both absolutely loved it! It was so hearty and delicious and the white truffle oil brought it all together, we had so much leftover we shared with grandma and grampy and they loved it too! 10/10 recommend if you want to change up your at home pizza routine and have a delicious at home gourmet pizza!
Hey Jill,
Happy Friday!🌺 I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you!
Hi! I make your sheet pan pizzas on repeat! Please clarify oven rack placement: I follow the upper third for the burst tomato pepperoni, this is bottom half of oven. Is there a universal rack placement to use for all sheet pan pizzas? Thanks😘😘
Hey Marilyn!! For this pizza I recommend the bottom. This will help the crust crisp the best and the dip to slowly melt.
For the pepperoni pizza, I wanted the top of the pizza to be crispier so that’s why I recommend the top of the oven for the pepperoni pizza.
Does this make sense/help you? Let me know!! Hope you love the pizza! Have a great week!
This recipe sounds good, excited to try! You mentioned that they served tortilla chips with dip. I feel like that is pretty common? So I wanted to ask if there were something specific that they did to the tortilla chips that made them genius? I am always looking for new ideas!
Hey there,
Nope, I don’t think there was anything special with the tortilla chips, I just haven’t experienced that before, so I thought it was a great idea:) I hope you love this recipe! xx
Oh okay, interesting! Maybe it’s a regional thing? What is usually served with dip when you’ve had it at restaurants?
Crackers, pita chips, vegetables, toasted bread:)
Tortilla is very common and is just a low cost easy way to get the dip from bowl to mouth. A dip like this is infinitely better with pita or toasted baguettes or even flat bread. That’s why as a pizza topping it works great because all those parts are delicious.