Spinach and Artichoke Pizza

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Spinach and Artichoke Pizza

A zesty, fresh and healthy pizza for any night.


Start by preheating your oven to 425° F and lightly grease a baking sheet.

To make the yogurt pesto sauce, simply add all the ingredients except the olive oil to a small food processor and pulse until combined. With the processor still going, pour in the olive oil and blend until smooth and creamy.

On a lightly floured surface, roll the pizza dough out until it is the desired size or large enough to fill your baking sheet. For thick crust, use the whole pound of dough for one pizza. For a thin crust, use half the dough to make two pizzas. We used all the dough for one pizza for a nice thick crust.

Transfer the dough to your prepared baking sheet. Using a pastry brush, spread the olive oil all over the dough. Add the lemon zest, red pepper flakes, garlic, and salt and pepper to the dough, again using the pastry brush to spread everything evenly. Then spread a layer of the pesto sauce over the dough. Add the spinach, artichokes, cheeses, and top with lemon slices and pine nuts.

Bake for 10-15 minutes or until cheese has melted and the crust is toasted to desired color. Remove from the oven and top with the lemon juice, arugula, basil, and microgreens. Enjoy!


Pesto Sauce

1/2 cup
Plain Nonfat Greek Yogurt
1/2 cup
North Shore Living® Basil, firmly packed
2 tsp
Garlic, quartered
Salt & Pepper
1 tbsp
Olive Oil


1 lb
Pizza Dough
1/4 cup
Olive Oil
1/2 tsp
Lemon Zest
1/4 tsp
Crushed Red Pepper
Garlic Cloves, minced
Salt & Pepper
1 cup
Baby Spinach
Marinated Artichoke Hearts
8 oz
Mozzarella, shredded
1/4 cup
Parmesan Cheese, grated
Lemon Slices, very thin
2 tbsp
Pine Nuts
1 tbsp
Lemon Juice
1 cup
North Shore Living® Arugula
1/4 cup
North Shore Living® Basil
2 tbsp
North Shore Living® Microgreens

Time to cook

30 minutes