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Artichoke Pizza

Makes 1 12” pizza


600°F - 900°F

Cook Time

90 seconds to 4 minutes


Yeast pizza dough or sourdough pizza dough

Cream Sauce:
1 clove garlic, minced
14g (1 TBSP) salted butter
90ml (6 TBSPs) heavy cream
90ml (6 TBSPs) whole milk
112g (1/2 package) cream cheese
90g (6 TBSPs) sour cream
14g (1 TBSP) Pecorino romano, grated
1 tsp lemon juice
Salt and ground white pepper to taste

Shredded mozzarella
Drained artichoke hearts
Wilted spinach


For the cream sauce: Melt the butter in a saucepan over medium low heat. Add the garlic and sauté for 2-3 minutes. Slowly drizzle in the milk and heavy cream. Heat to a low simmer. Add the cream cheese and sour cream. Let the cream cheese melt. Add the Pecorino Romano and let melt into the mixture. Take off heat and add the lemon juice, then season with salt and pepper to taste.

For the pizza assembly:
When ready to assemble, stretch out pizza dough to desired size. Spread cream sauce onto the surface of the dough. Generously spread shredded mozzarella. Distribute the artichokes and spinach on top of the mozzarella. 

Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for abut 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.

If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.

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