Pizza & Bread

Sheet Pan Spinach Artichoke Dip Pizza

Name: Sheet Pan Spinach Artichoke Dip Pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 sheet pan (8 slices)
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 1 lb pizza dough, at room temperature; 8 oz cream cheese, softened; 3 tbsp plain Greek yogurt or mayonnaise; 4 cups fresh baby spinach; 1 jar (14 oz) marinated artichoke hearts, drained and chopped; 1 tsp dried oregano; Salt and freshly ground black pepper; ¼ cup grated Parmesan cheese; 3 cloves garlic, minced; ½ tsp red pepper flakes; 2 cups shredded low-moisture mozzarella; ½ cup grated Asiago cheese; 1 tsp white truffle oil (optional); Fresh basil leaves, for serving

A golden sheet pan crust loaded with creamy spinach artichoke dip, three cheeses, and crispy, bubbly edges.

Instructions

Brush a rimmed sheet pan with olive oil. Place the room-temperature dough in the center, cover, and let it rest while you prepare the dip.
In a bowl, beat cream cheese with Greek yogurt (or mayo) until smooth. Fold in spinach, artichokes, oregano, half the Asiago, salt, and pepper.
Press the rested dough to the edges of the pan. Scatter Parmesan, garlic, and chili flakes over the base. Spread the dip evenly, then top with mozzarella. Drizzle with truffle oil if using.
Bake on the lower rack at 425°F (220°C) for 18–22 minutes until the cheese is bubbling and the edges are deeply golden. Slide onto a board, slice, and finish with fresh basil.

If you love spinach artichoke dip, this sheet pan pizza is the cozy upgrade you need. The dough stretches into every corner of the pan for those irresistible crispy edges, while a rich, garlicky dip layer keeps the center creamy and bold. Finish with fresh basil and a pinch of chili flakes the moment it leaves the oven.