This creamy spinach and artichoke pizza is perfect with the spinach, artichokes, chicken and creamy herb mixture. YUM!

I love me some spinach artichoke dip. So why not on pizza?

This is a winning combination. Winning, I tell you. Summer-deep in hot temperatures, we are grilling our Saturday night pizza these days (see a how-to on grilling pizza here) but this pizza could easily be made the traditional way, also.

A slice of spinach artichoke pizza on a piece of parchment paper.

It’s all about the flavor combination, and the spinach, artichokes, chicken and creamy herb mixture is perfect, especially topped with the delicious Asiago cheese.

I didn’t even think about wasting this pizza on my kids. They dug into their classic pepperoni while Brian and I oohed and aahed our way through this one.

A slice of spinach artichoke pizza on a piece of brown parchment paper.

What To Serve With This:

Divine Breadsticks or Cheesy Garlic Bread
Cherry Tomato Caprese Salad or a simple green salad
Fresh, seasonal fruit

One Year Ago: Turkey Burgers With Romaine Slaw
Two Years Ago: Pesto with Bowties and Cherry Tomatoes
Three Years Ago: Beach Street Lemon Chicken Linguine


Creamy Spinach Artichoke Pizza

5 stars (2 ratings)


  • 1 ½ cups shredded Asiago cheese
  • 1 ½ cups diced cooked chicken
  • 1 (5.2-ounce) package Garlic and Fine Herbs Boursin cheese
  • ¼ cup minced red onion
  • ½ cup chopped marinated artichoke hearts
  • ½ cup chopped frozen spinach, thawed and squeezed dry
  • 2 cloves garlic, finely minced
  • Salt and pepper to taste
  • Pizza dough


  • In a medium bowl, combine the chicken, Boursin, onion, artichokes, spinach, garlic, and salt and pepper to taste. Set aside.
  • Preheat a grill or baking stone in an oven (see this post for grilling pizza and this post for oven baking). Roll out the pizza dough for one large 12-inch pizza or two smaller pizzas. Using the method for grilling or baking, prepare the dough accordingly (on a baking sheet or parchment paper) and pre-bake one side, if needed for grilling. Spread the filling over the pizza (it’s ok if it is chunky in places – this makes more of a rustic-type pizza) and top with the shredded Asiago cheese. Bake or grill until the pizza is browned and the filling is hot. Serve immediately.


Pizza: this recipe makes 1 large or 2 smaller pizzas.
Grill/Oven: we grilled the pizza but you could also bake it in a hot oven.
Pizza Dough: I used my favorite pizza dough recipe, splitting it in half – half for this pizza and half for a pepperoni for the kids.
For the Frozen Spinach: I thawed a 9 ounce frozen package and ended up adding most of it. If you want it lighter on the spinach, refrigerate the remaining spinach and use it for another meal.
Serving: 1 Serving, Calories: 445kcal, Carbohydrates: 35g, Protein: 25g, Fat: 23g, Saturated Fat: 12g, Cholesterol: 69mg, Sodium: 1124mg, Fiber: 2g, Sugar: 6g

Recipe Source: adapted from a calzone recipe from Cuisine At Home, August 2012