Prepare to meet your new favorite appetizer – Spinach Artichoke French Bread Pizzas! Warm, cheesy, and oh so garlicky, these pizzas are an absolute treat.
Spinach Artichoke French Bread Pizzas
Grab a loaf of French bread from the store and get to slicing, friend! The bread gets slathered in garlic butter, toasted until golden, then topped with a cheesy spinach artichoke mixture that melts into it in the best way. If you’re a lover of spinach artichoke dip, you’ll love how it translates into this recipe! It’s essentially like a hybrid of garlic bread and your favorite dip, all baked into one irresistible appetizer. Serve it at parties, potlucks, or make it just because you’re craving it… There’s never a bad time to enjoy these cheesy spinach artichoke pizzas!
Check out more of the best appetizer recipes like sausage pesto garlic bread, tomato pie, and chopped Italian naan pizzas!
Why do I have to bake it twice?
The first time the bread goes into the oven, it’s coated with garlic butter and toasted. This makes it crispy and sturdy. If you just add the spinach artichoke mixture to it and bake without first toasting it, it’ll get soggy and won’t hold up well. Don’t skip the first bake!
How to Make Spinach Artichoke French Bread Pizzas
- Prepare. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the garlic butter. Mix together the butter, garlic, and salt. Spread it evenly over both sides of the bread slices.
- Toast the bread. Place on the baking pan and bake for 15 minutes or until golden.
- Make the spinach artichoke mixture. Mix the spinach, artichoke hearts, gouda, mozzarella, parmesan, and red pepper flakes.
- Bake again. Spoon it out evenly on the bread and bake for 20 minutes. Flip the pan around halfway through.
Storing and Make Ahead
Store leftover pizzas in an airtight container in the fridge for up to 3 days. When reheating, I recommend using your oven or air fryer to keep the bread crunchy. The microwave tends to dry it out and make it soggy.
Make it ahead by prepping the topping mixture and storing it in the fridge until ready to bake. Don’t slice the bread ahead of time, though. It’ll dry out.
Ingredient Notes
- Salted Butter – It needs to be softened so you can easily spread it on the bread. If you use unsalted butter, you may want to add a little extra salt.
- Garlic – Fresh is best! Or, for even more flavor, use roasted garlic.
- Salt – Kosher or flaky sea salt are my favorite to use.
- French Bread – This bread works best because it’s sturdy enough to hold the filling without falling apart. If you think it’s too soft even after toasting, you can let it toast for an extra minute or two until crunchier.
- Spinach – You can use frozen spinach instead of fresh if that’s what you have. If you do use frozen, let it thaw completely and squeeze out the liquid entirely. You don’t want any excess liquid in the mixture.
- Artichoke Hearts – Canned artichokes are quick and convenient. Just be sure to totally drain and dry them before chopping. For even more flavor, you can use marinated artichoke hearts.
- Cheeses – Gouda, mozzarella, and parmesan create the best combination of favors! If possible, use freshly grated cheeses for the very best texture and flavor. The way they all melt together is so satisfying!
- Red Pepper Flakes – Add more than what’s called for if you want a spicy kick. I also like to sprinkle some on top of the bread as a final touch right before serving.
Enjoy!
~Nichole
Spinach Artichoke French Bread Pizzas
Ingredients
- 1 Stick Salted butter softened
- 3 Cloves Garlic minced
- 1/4 tsp Salt
- 1 Loaf French bread sliced in half lengthwise
- 2 Cups Packed spinach chopped
- 1 15oz Can Artichoke hearts chopped
- 1 Cup Freshly shredded Gouda cheese
- 1 Cup Freshly shredded mozzarella cheese
- 1/2 Cup Freshly grated Parmesan cheese
- 1/4 tsp Red pepper flakes plus more to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Mix the butter, garlic, and salt in a small bowl and spread it evenly over both sides of the cut bread slices.
- Place on the baking pan and bake for 15 minutes or until golden.
- Mix the spinach, artichoke hearts, gouda, mozzarella, parmesan, and red pepper flakes in a large bowl.
- Spoon it out evenly on the bread and bake for 20 minutes, flipping the pan around halfway through.
- Slice and garnish with sliced chives before serving.
Notes
These spinach artichoke French bread pizzas can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
