Spinach and Artichoke Tortilla Pizza

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"A quick and light pizza that cooks up in no time. Using prepared spinach and artichoke dip is the key, or use your own."
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25 m servings 471 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet.
  3. Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.



WE make a recipe like this at my work but instead of onions and tomatoes we put diced chicken on it. It's so delicious!!

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