This healthy Spinach + Artichoke Pizza is a perfect family meal – full of iron rich spinach, antioxidant loaded artichokes, and vibrant cherry tomatoes, this pizza is loaded with nutrients. But don’t worry, it has just enough cheese that the kiddos won’t even notice all of the super healthy ingredients!!

Spinach and artichoke pizza on a cutting board.

I am just going to have to do this to you, and I know it’s not fair buuuuuttttttttt I am going to post a recipe for this mouth-watering pizza on a Monday!

But before you hate on me, let me explain. I am just setting this up so you can have all week to run to the store to get these ingredients for Friday Night Pizza Night! And who is going to tell you that you can’t make this pizza on a Tuesday or Wednesday night. No one here! Never!

In my mind, when you top a whole wheat crust with gobs of spinach, artichokes, tomatoes and just a little cheese, you can serve this healthy pizza to your toddler (or yourself) all week long.

And because this recipe makes enough spinach spread for an army of little pizzas, it’s safe to say that you will have enough for both family pizza night and some leftovers for you to eat – slightly warmed with way too many slices of fresh baguette while you stand at the kitchen counter drinking a big glass of cabernet. Just giving you some options:)

Beside being healthy, this pizza is beyond tasty and it has easily become one of my families go-to pizza recipe.

Ellie loves to pick off and eat the cherry tomatoes first but then polishes off about half of a small pizza. While Parker devours the top portion of the pizza ONLY because the girl cannot get enough cheese and has some sort of weird carb phobia. She then tosses her gnawed-on crusts in my direction, and while I should just pile the crusts onto my plate and toss them into the trash, there have been a couple of instances where I may or may-not have eaten a couple of them. I am super classy like that.

When I say this pizza is that good, I mean it!

I also love that these little pizzas come together in 20 minutes! Which makes them perfect for a quick dinner, lunch, afternoon snack, hangover breakfast for you… you get the picture.

So let’s get grooving –

The first thing we do is pop the pizza crust (homemade or store bought works perfectly in this recipe. I usually make homemade and I love this recipe, but I also found whole wheat Italian flatbread at my store, which I am totally crushing on right now) into a preheated oven so it can get slightly toasted.

Meanwhile, we bust out the food processor or blender and whip up the spinach spread. No chopping required!! Can I get a hellyeah on that one?!!?

When the crust is done, you just spoon on a heaping serving of the spinach spread, sprinkle with cheese and top with cherry tomatoes (sorry, you do have to chop one ingredient. My bad!). Toss them into the oven, make a quick salad (this one for you, this one for the kids) and pour yourself a tall glass of red wine.

And dinner is done people!

Not only is dinner done, but it is a healthy dinner that everyone at the table will eat! And if not, call me up and I’ll eat the leftovers.

Spinach + Artichoke Pizza

For Spinach + Artichoke Spread
1 (10 oz) package frozen spinach, thawed and drained
1 (14 oz ) can artichoke hearts, drained
2 oz cream cheese
2 cloves garlic
1/3 cup parmassan cheese
1/8 tsp red pepper flakes
1/8 tsp salt
1/8 tsp pepper

For Pizza
4 small or 1 large pizza crust
2 tbsp olive oil
1 cup shredded mozzarella or Italian cheese blend
1/2 cup cherry tomatoes, cut in half

1. Preheat oven to 425 degree F.
2. In a food processor or blender, combine the spinach, artichoke hearts, cream cheese, garlic, parmesan cheese, pepper flakes, salt and pepper until it resembles a thick spread. You can blend longer if your little one doesn’t like chunky green things:)
3. For a crispier crust, I like to pre-bake my crusts for 7-10 minutes before I add my toppings.
4. Brush pizza crust with an even layer of olive oil. Add a thick layer of the spinach spread, top with cheese and sprinkle a couple tomatoes on top.
5. Bake for 10-15 minutes or until crust is golden brown and cheese is bubbly.
6. Let cool slightly, cut and serve.

Yield – 4 small or 1 large
This spread makes double of the amount of spread that you need for 4 small or 1 large pizza. But keep the left overs for a quick meal later in the week. You can heat with some cheese and chicken for a panini, use as a filling for a quesadilla or even toss with some pasta.
Storage – will last 1 week in fridge or 1 month frozen in a ziplock baggie