(This post is sponsored. I received compensation to write this post but all opinions and ideas are mine alone.)

My healthy spinach artichoke dip gets a delicious makeover this deep dish style pie, made in a skillet.

Pizza in a Skillet?

This Spinach Artichoke Skillet Pizza is going to take pizza night to the NEXT level! It all starts with a skillet. If you’ve never made a skillet pizza, you’re in for a treat. It’s not only easy but the clean up is way easier than using a traditional pizza stone or pan. I found I didn’t even need my rolling pin. I could just stretch the dough to the shape I needed.

The perfect skillet pizza starts with the perfect skillet. My go to is the 10″ Skillet from Karibe. Karibe’s skillet has been my favorite pan for several recipes including this vegan frittata and also this lasagna. This skillet is the perfect size for a family pizza and is ideal for creating a “deep dish” style of pizza. It cooks the crust beautifully even – across the bottom and also around the edges. I also love how easily it comes up from the pan to slice and serve (unlike a traditional pizza pan in my experience).

Karibe’s skillet is the real secret ingredient to this recipe, but I’ve also got another tip that makes for perfect fluffy dough: Allow it to rise in a bowl (covered with a cloth) for at least an hour. Instead of rolling out your dough, stretch and toss it from hand to hand, rotating the dough in a circular motion, until you reach your desired width.

While the skillet heats in the oven, prepare the spinach and artichoke filling, which stands on its own as a crowd pleasing dip. (You’re welcome!) Take care when laying your pizza dough into your skillet as it will be really hot. I used a rubber spatula to help me push up the edges once it was inside the skillet.

Once you’ve made a skillet pizza, you may never go back!

What You Need To Make Spinach Artichoke Skillet Pizza

Pizza Dough:

Homemade or store-bought. Fresh or frozen. Regular or gluten-free. Start with your favorite dough and let it rest for 1-2 hours on the counter in a bowl covered with a tea towel. This ensures a fluffy crust.

Olive Oil:

We use this to season the skillet, as well as as saute the veggies for the topping.

Garlic:

The pizza filling starts with garlic and olive oil.

Baby Spinach:

The spinach leaves are blended with the artichoke hearts to make the spread for the pizza.

Artichoke Hearts:

Use artichoke hearts in water for this recipe.

Cannellini beans:

This is the secret ingredient that adds creaminess to the pizza base without dairy. .

Lemon juice:

With its bright acidity, it lifts the overall flavor profile of the spinach artichoke spread.

Nutritional Yeast:

This adds cheesy, nutty flavor to the spread on the pizza.

Seasonings:

A mix of garlic powder and onion powder, along with sea salt and ground black pepper, season the spinach artichoke topping perfectly.

Vegan Parmesan Cheese:

Grated vegan Parmesan cheese tops off the pizza as a beautiful garnish. Violife is my pick.

How To Make Spinach Artichoke Skillet Pizza

1. Heat your skillet:

Place it in a cold oven, at 500°F for 5-10 minutes after the oven has preheated.

2. Shape the dough:

Roll our stretch out the dough, place in the skillet and bake for 2-3 minutes.

3. Make the spinach artichoke topping:

Saute the vegetables, then blend with the remaining ingredients.

4. Top the pizza:

Remove the dough from the oven and top with the spinach and artichoke dip. Return to the oven and bake for 10 minutes.

5. Garnish and serve:

Sprinkle with grated Parmesan cheese. Return to the oven and bake for 5 more minutes. Cut into wedges and serve.

Meal Prep & Storage Tips

The pizza is best eaten when served, however, leftover pieces can be wrapped in foil or placed in airtight containers and stored in the refrigerator for up to a week. To reheat, place in a preheated oven at 350°F for 10 minutes.

What to Serve With Spinach Artichoke Skillet Pizza

Caprese Salad:

Top sliced tomatoes with vegan mozzarella slices, (I like this one), drizzle with balsamic vinegar glaze and basil leaves.

Caesar Salad:

Toss chopped romaine, roasted chickpeas and avocado with your favorite Caesar dressing.

Soup:

Consider a classic tomato soup or a creamy vegan cauliflower soup for a more adventurous combination.

FAQs

Can I use fresh artichokes instead of canned artichoke hearts?

Yes, you can use fresh artichokes, but they will need to be prepared and cooked before adding them to the recipe. This involves trimming the artichokes, removing the tough outer leaves, and boiling until tender. It's a more time-consuming process, so canned artichoke hearts are recommended for convenience.

What if I don't have a cast iron skillet?

If you don't have a cast iron skillet, any oven-safe skillet will do. Just ensure it's preheated properly with the oven. Alternatively, you can use a baking sheet, though you might not achieve the same crispy crust that the skillet provides.

Can I make this recipe gluten-free?

Yes, simply use a gluten-free pizza dough. There are many store-bought options available, or you can make your own gluten-free dough from scratch. Ensure all other ingredients are certified gluten-free if necessary.

Can I prepare any part of this recipe in advance?

Yes, the spinach and artichoke mixture can be made in advance and stored in the refrigerator for up to 2 days before using. If you're making homemade pizza dough, that can also be prepared ahead of time and stored in the fridge until you're ready to roll it out and bake.

How can I adapt this recipe for non vegans?

Top individual slices with cooked sausage or sliced prosciutto. Replace the vegan Parmesan cheese with dairy Parmesan.