Artichoke Basille Artichoke Pizza Recipe

Spinach Artichoke Pizza is going to become your go to pizza recipe. Made with a delicious white sauce, this easy artichoke pizza with spinach aims to please.

Spinach and artichokes together are one of my very favorite flavor combos. Probably one of the reasons I love my Spinach Artichoke Dip so much and could make a meal out of it.

In this pizza recipe, we are making that spinach artichoke combo shine by making a white pizza sauce with wilted spinach and topping it with cheese, and artichokes. This easy to make pizza will win over crowds and it is a great vegetarian dinner option.

Easy Cheese Spinach Artichoke Pizza

I tried the spinach and artichoke pizza last night, and it was soooo good!! My husband who is a little traditional when it comes to pizza, loved it!! I will be making this again and again!!

This is a brief overview of how to make this delicious pizza recipe. For the full recipe with all of the instructions, see the recipe card at the bottom of the post.

I love having pizza with white sauce. It’s a different spin than red, and it feels like such a treat. White Pizza Sauce is very easy to make. It starts with a roux and then we add in cream and milk. In this version, we are also going to wilt spinach in it and melt Parmesan cheese.

Artichoke Basille's Pizzeria

A key to a white pizza sauce is a roux. The combination of the flour and the butter is what will hold the sauce together while it bakes. If you were to use my Alfredo Sauce, for example, it wouldn’t hold up in the oven because it doesn’t start with a roux.

A roux is the base of a cream sauce. It is the combination of fat and flour. The butter coats the flour molecules and allows them to be evenly distributed throughout the sauce.

The key, in my humble opinion, to a good roux is two fold. First, make sure to fully whisk together the butter and flour to start. If you don’t, your sauce will have a distinct flour taste. Second, add the liquid (milk and heavy cream here) slowly. You want the roux to slowly absorb the liquid and evenly distribute in it before you add more. Though, this isn’t something that should take you more than a minute or two.

Basil Artichoke Pizza

If you are tight on time, you can absolutely use store-bought pizza dough. That being said, I highly suggest using my homemade pizza dough recipe. It is very easy to make, and is fail proof. This recipe will make enough dough for two 12 inch pizzas.

This will become the only pizza dough recipe you use! Easy to follow step by step photos that will give you the perfect pizza dough!

I love using canned quartered artichoke hearts. They are so easy to use, because it is just a matter of opening the can, draining the liquid, and in this case giving them a rough chop. You may want to pick through them a little and discard any tough outer leaves from the artichoke hearts.

Order Artichoke Basille's Pizza

It’s the cheese police, back again, to really insist that you grate your own cheese when making this recipe. Pre-shredded cheese that you can buy at the store is covered in preservatives that make it not melt as well. Taking the extra five minutes to melt your own cheese will be well worth it.

This recipe is great on it’s own, but if you want to fill out your table with a few sides, here are some of my suggestions.

If you make this Spinach Artichoke Pizza or any of my other recipes, leave me a comment and let me know what you think!

Artichoke Basille's Pizza Co.

Spinach Artichoke Pizza is going to become your go to pizza recipe. Made with a delicious white béchamel sauce, this easy pizza aims to please.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of and I'm so glad that you are here.

Beef and Broccoli RecipeI have made this a couple or more times. It’s easy & quick to prepare. I like this for a quick meal. It will be my go to recipe.When I think of Artichoke Pizza, I think of the leg lamp in the window of their 14th Street location. The First time I went there, my friend Anya had raved not only about their pizza, but about the leg lamp (the kind with fishnets and a heel from

Om Nomz Hero: Artichoke Basille's Pizza

). So of course, I had to go. I quickly fell in love with the pizza and now the leg lamp is just another plus every time I visit.

Artichoke’s original location, on 14th between 1st and 2nd Avenues, is a small space ideal for takeout or quick eating. They have a classic pizza counter with pies on display where you order, a mini fridge full of sodas, beer on tap, and a wall of counter to stand at inside. Outside, there’s another standing counter space where you can hang out and eat your pizza outside, and a couple of benches. It’s a good nighttime pizza stop and it can get pretty crowded outside, so space can be limited. But it’s crowded because the pizza is too good to pass up. They added a dining room beside the pizzeria, so you can sit down and order pies right there for a more real ‘dinner out’ experience.

Their famous pizza is the Artichoke pizza ($4.50 per slice, $30 per pie). It’s made with artichoke hearts, spinach, cream sauce, mozzarella, and pecorino romano cheese. It is pricey, but the slices are huge and filling. They’re pretty doughy, almost like a Sicilian slice, but not quite as thick, and the combination of the artichoke, spinach, and cream sauce/cheese gives the pizza a flavor similar to a cream of broccoli soup… except waaay better because every once in a while you bite into a soft, flavorful artichoke heart. I can rarely finish a slice unless I’m super hungry– one slice is almost as big as two normal slices of pizza.

Pep Up With Pizza Pizazz

They also offer a Crab pizza (crab sauce, mozzarella, and a fresh surimi stuffing– that’s what they use to make imitation crab meat in sushi and other Japanese food), a Margherita pizza (olive oil, plum tomato, fresh basil, and a blend of cheeses), and a Sicilian pizza (same as the Margherita but twice pan-baked). The Margherita is much thinner than the Artichoke and the Sicilian, and I’m a big fan of that pizza as well. I’m not a seafood fan, but I’m sure the Crab pizza is to die for as well!

Tags : 14th street, artichoke basille's, artichoke hearts, artichoke pizza, big, chelsea, convenient, crab, cream of broccoli soup, deal, delicious, dining room, east village, fast, food, greenwich village, huge, imitation crab meat, leg lamp, margherita, mozzarella, new york, new york city, outside, pizza, plum tomato, restaurants, sicilian, sit down, spinach, takeout, travel, vacation, valueArtichoke Basille’s Pizza has been written up for ages, so we decided to finally check it out now that we’ve got one in Chelsea. This is not a standard pizza joint by any stretch of the imagination.

The house specialty, of course, is artichoke pizza. One might think that means artichokes on a margarita pizza. It so isn’t. It is a mozzarella pie topped with creamy, garlicky artichoke and spinach dip and artichoke hearts on artisanal bread-type crust. Calorie counters beware, don’t try this! It’s sinfully delicious. Other standards are the margarita, sicilian, burnt anchovy, meatball, and crabmeat pies. We look forward to trying them all. You can get a ‘quarter pie’ for $12, which is more than enough for two people with an appetizer. The large pie requires 4 people to eat it, at least.

Artichoke Basille's Pizza Restaurant And Bar

The menu also has a ‘Not Pizza’ section to include appetizers, pasta, and parmesan sandwiches. We tried the ‘Boy’s Favorites’, which was 2 meatballs and 2 pieces of sausage in a bowl of red sauce. Good stuff. And totally correct in its description. We are totally over-meatballed of late, however. The best are at Bar & Burger, followed by Osteria Morini and these fall into third. Please note, this does not mean they are bad. Far from it! But Bar & Burger’s meatballs are food porn. And you cannot beat that.

The space is gigantic and we had no trouble getting a seat. It’s a nice looking exposed brick and tin ceilinged place. The ovens are standard pizza ovens, not brick. Beer and wine are served.

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Artichoke Pizza's Secret Sauce

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