Spinach Artichoke Bagna Cauda Pizza Recipe
This Spinach Artichoke Bagna Cauda Pizza combines the rich, garlicky flavors of traditional bagna cauda sauce with fresh spinach, tangy artichokes, and creamy mozzarella on a crisp pizza crust. The bagna cauda sauce is made by blending olive oil, garlic, anchovies, parsley, and spices, delivering a savory base that elevates this vibrant, gourmet pizza perfect for a sophisticated meal or entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
Bagna Cauda Sauce
- ½ cup olive oil
- 4 garlic cloves
- 4 anchovy filets
- ½ cup chopped parsley
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
Remaining Ingredients
- 1 tablespoon oil
- 5 ounces fresh spinach
- Salt and pepper, to taste
- 8 ounces pizza dough
- 4 ounces fresh sliced mozzarella
- 8 ounces canned artichokes, drained
- ¼ cup grated Parmesan cheese, plus extra for sprinkling
- ¼ cup fresh basil
- 1 teaspoon freshly cracked black pepper
Instructions
- Make the Bagna Cauda Sauce: In a small saucepan over low heat, gently warm ½ cup olive oil. Add 4 minced garlic cloves and 4 anchovy filets, stirring occasionally until the garlic is softened and the anchovies dissolve, about 5 minutes. Remove the pan from heat and stir in ½ cup chopped parsley, 1 tablespoon lemon juice, ½ teaspoon lemon zest, ½ teaspoon red pepper flakes, and ½ teaspoon salt. Set the sauce aside.
- Sauté the Spinach: Heat 1 tablespoon oil in a skillet over medium heat. Add 5 ounces fresh spinach and sauté just until wilted, seasoning lightly with salt and pepper. Remove from heat and set aside to drain excess moisture.
- Prepare the Pizza Dough: Preheat your oven to 475°F (245°C). Roll out the 8 ounces of pizza dough on a lightly floured surface to your desired thickness. Transfer the dough to a baking sheet or pizza stone.
- Assemble the Pizza: Brush the pizza dough evenly with a generous layer of bagna cauda sauce prepared earlier. Distribute the sautéed spinach evenly over the sauce. Arrange 4 ounces of fresh sliced mozzarella evenly on top, followed by the drained 8 ounces canned artichokes. Sprinkle ¼ cup grated Parmesan cheese and ¼ cup fresh basil leaves over the pizza. Finish with 1 teaspoon freshly cracked black pepper.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and crisp, and the cheese is bubbly and lightly browned. Remove from the oven and sprinkle with additional Parmesan cheese, if desired. Let cool slightly before slicing and serving.
Notes
- Ensure to drain the artichokes well to avoid soggy pizza crust.
- You can substitute fresh basil with oregano or thyme for a different flavor profile.
- Use a pizza stone if available for a crisper crust.
- If you prefer a milder garlic flavor, reduce the garlic cloves to 2 or 3 in the bagna cauda sauce.
- For a gluten-free option, substitute the pizza dough with a gluten-free crust.
