Artichoke-Spinach Pizza

This vegetarian white pizza is quick, easy and delicious, perfect for a quiet night in. Instead of a tomato sauce topping, this pizza has a ricotta cheese and spinach topping.


8 servings (serving size: 1 slice)

Recipe from

Cooking Light

Recipe Time

Prep: 15 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 249
Caloriesfromfat 29 %
Fat 8 g
Satfat 4.1 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 13.9 g
Carbohydrate 54.9 g
Fiber 1.5 g
Cholesterol 16 mg
Iron 2.8 mg
Sodium 492 mg
Calcium 357 mg


1 cup part-skim ricotta cheese
1/4 cup thinly sliced green onions
1/4 teaspoon bottled minced garlic
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1 (14-ounce) can quartered artichoke hearts, drained
2/3 cup (2 1/2 ounces) grated sharp provolone or shredded part-skim mozzarella cheese


Preheat oven to 450°.

Combine the first 5 ingredients in a medium bowl. Stir in spinach. Place pizza crust on a baking sheet. Spread spinach mixture over pizza crust, leaving a 1/2-inch border; top with artichokes and cheese.

Bake at 450° for 13 minutes or until cheese melts.

July 1999
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