Spinach & Artichoke Sheet Pan Pizza
Wood-Fired, Creamy, and Built for the Pellet Grill
This one’s for the folks who like their pizza a little more indulgent, without skipping the smoke. Our Spinach & Artichoke Sheet Pan Pizza leans into the creamy, cheesy side of things—loaded with sautéed spinach, marinated artichokes, and a rich white sauce base. Built on store-bought dough and fired on the pellet grill, this pie crisps up perfectly while taking on just enough smoke to balance the richness.
Want to give it a little more edge? A light dusting of Ranch & Rifle’s A.P. Seasoning takes it from good to craveable.
Ingredients
1 package store-bought pizza dough, room temp
1 tablespoon olive oil, plus more for greasing pan
2 cloves garlic, minced
2 cups fresh spinach, roughly chopped
1 cup marinated artichoke hearts, drained and chopped
1 cup ricotta cheese
½ cup cream cheese, softened
1½ cups shredded mozzarella
Optional: Ranch & Rifle’s A.P. Seasoning for finishing
Instructions
1. Preheat the Pellet Grill
Fire up your pellet grill to 450°F. We recommend a lighter wood blend—apple or cherry works great. Let your sheet pan preheat on the grill while you prep.
2. Sauté the Spinach & Garlic
In a pan over medium heat, warm the olive oil and add the garlic. Cook for 30 seconds until fragrant, then toss in the spinach. Cook just until wilted, then remove from heat and let cool slightly.
3. Roll and Par-Bake the Crust
Roll out the pizza dough to fit your sheet pan. Lightly grease the pan, lay in the dough, and par-bake on the grill for 5–7 minutes to set the bottom crust.
4. Mix the Base and Build the Pizza
In a bowl, combine ricotta, cream cheese, and a pinch of salt. Spread this mixture across the par-baked crust. Top with the sautéed spinach, chopped artichokes, and shredded mozzarella.
5. Return to the Grill
Place the pizza back on the pellet grill and cook for another 10–14 minutes, or until the cheese is melted, bubbling, and slightly browned, and the crust is golden on the edges and crisp on the bottom.
6. Finish and Serve
Sprinkle with Ranch & Rifle’s A.P. if desired. Let cool for 3–5 minutes before slicing and serving.
Why It Works
This is the kind of pizza that gives comfort food a seat at the fire. Creamy, cheesy, and loaded with smoky flavor, it brings together everything you want from a spinach-artichoke dip—on a crispy, wood-fired crust. It's rich without being too heavy and easy enough to knock out on a weeknight.
Cooking this one up? Tag @ranchandrifle and show us your fire-fueled version.
