You know when you’re craving Angel’s Pizza’s Creamy Spinach Dip Pizza but don’t want to spend on delivery? That was me every weekend until I cracked the code for making it at home!
As a busy mom in Manila, I used to order this all the time . My kids would fight over the last slice with those creamy spinach dollops. After many tries in my tiny kitchen (and lots of taste-testing from my family), I finally got it right. The best part? Making it at home costs way less than delivery, and you can add extra cheese or make the spinach mounds bigger – exactly how your family likes it.
Don’t worry if you’re new to making pizza, if I could learn this in my basic kitchen with basic tools, you absolutely can, too. This recipe is super sulit and brings the exact same satisfaction as that cheese pull you love from Angel’s Pizza.
Why You’ll Love This Recipe
- Restaurant-quality pizza made in your own kitchen
- Customizable to your taste preferences
- More affordable than takeout
- Perfect for special occasions or weekend family dinners
- Can be made ahead and reheated
Creamy Spinach Dip Pizza (Angel’s Pizza-Inspired Recipe)
Equipment
- Pizza Stone or Baking Sheet (Baking pan in Filipino) For achieving a crispy crust
- Medium Saucepan (Kaserola) For making the Alfredo sauce
- Fine-mesh strainer (salaan) For achieving smooth cream cheese texture
- Whisk For combining sauce ingredients
- Mixing bowls (mangkok) For preparing toppings
- Kitchen scale (optional) For precise measurements
- Pizza Cutter (Pamutol ng pizza) For clean slices
Ingredients
For the Base
- 1 12″ Pizza dough (Masa ng pizza)
- 2 cups Mozzarella cheese grated (keso)
- 1 tablespoon olive oil
For the Spinach Topping (Spinach Mound)
- 1 cup cream cheese softened (Pinalambot na cream cheese)
- ½ cup heavy cream Krema
- 2 cups fresh spinach leaves Sariwang dahon ng spinach
- 1 teaspoon minced garlic Dinikdik na bawang
- ½ cup grated cheese keso
- Salt and pepper to taste Asin at paminta
For the Alfredo Sauce
- ¼ cup butter Mantikilya
- 250 ml heavy whipping cream Krema
- ¼ cup cream cheese Cream cheese
- ½ teaspoon minced garlic Dinikdik na bawang
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt Asin
- ¼ teaspoon pepper Paminta
Instructions
- Begin by softening the cream cheese at room temperature for about 30 minutes. While waiting, blanch your spinach in boiling water for 1-2 minutes until slightly wilted, then immediately plunge into ice water. Drain and squeeze out all excess water thoroughly, then chop the spinach finely.
- Cut the softened cream cheese into small cubes and mash them. For a smoother texture, press through a fine-mesh strainer. Mix in the heavy cream until completely smooth, then stir in the minced garlic, grated cheese, and chopped spinach. Season with salt and pepper to taste. Set this spinach mixture aside.
- Start the Alfredo sauce by combining butter, heavy cream, and cream cheese in a medium saucepan over medium heat (175°C). Whisk until completely melted. Add salt, pepper, Italian herbs, garlic powder, and minced garlic. Let it simmer for 3-5 minutes until thickened, then remove from heat to cool slightly.
- Preheat your oven to 200°C. If using a pizza stone, place it in the oven while preheating. On a floured surface, stretch your pizza dough into a 12-inch circle. Brush the edges with olive oil.
- Spread the cooled Alfredo sauce evenly across the dough, leaving a small border for the crust. Sprinkle generously with mozzarella cheese. Using a spoon, place 4-5 dollops of your spinach mixture evenly across the pizza, creating signature mounds.
- Slide your pizza onto the preheated stone or baking sheet and bake for 15-25 minutes, or until the crust turns golden brown and the cheese melts completely. Keep an eye on it during the last 5 minutes to prevent burning.
- Let the pizza rest for 3 minutes after removing from the oven. This allows the cheese to set slightly and makes it easier to slice. Cut into portions and serve while hot and creamy.
- For storage, let cool completely and refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 175°C oven for 5-7 minutes until hot and bubbly.
Tips from Lola’s Kitchen
- Allow cream cheese to fully soften for easier mixing
- Don’t skip squeezing excess water from spinach – this prevents soggy pizza
- Place spinach dollops strategically for even distribution
- Watch the pizza closely during the last 5 minutes of baking
- Use full-fat dairy products for best results
Traditional Serving Suggestions
- Serve hot with chili flakes
- Pair with garden salad
- Add a side of garlic bread
- Serve with cold soda or beer
Troubleshooting
- Soggy Crust: Ensure spinach is well-drained and oven is fully preheated
- Burning Cheese: Cover with foil if browning too quickly
- Uneven Cooking: Rotate pizza halfway through baking
- Tough Dough: Let rest at room temperature for 30 minutes before stretching
Ingredient Alternatives
- Heavy Cream: All-purpose cream or half-and-half
- Fresh Spinach: Frozen spinach (thawed and drained)
- Italian Seasoning: Mix of dried basil and oregano
- Mozzarella: Quick-melting cheese or pizza cheese blend
Storage & Reheating
- Storage: Refrigerate for up to 3 days in airtight container
- Freezing: Can be frozen for up to 1 month
- Reheating:
- Oven: 175°C (350°F) for 5-7 minutes
- Pan: Low heat with cover until cheese melts
- Avoid microwave to maintain texture
Variations
- Meat Lover’s Version: Add crispy bacon bits
- Extra Cheesy: Mix in different cheese varieties
- Spicy Version: Add red pepper flakes to spinach mixture
- Healthier Option: Use low-fat dairy products
FAQs
- Can I make this ahead? Yes, prepare components separately and assemble before baking
- How do I prevent the crust from getting soggy? Pre-bake crust for 5 minutes before adding toppings
- Can I use store-bought pizza dough? Yes, just ensure it’s fully thawed
- How do I know when it’s done? Crust should be golden brown and cheese fully melted
- Can I make this vegetarian? It’s already vegetarian! Just ensure cheese uses vegetarian rennet
Nutrition
The Story Behind Angel’s Pizza’s Creamy Spinach Dip Pizza
When Angel’s Pizza introduced their Creamy Spinach Dip Pizza to the Philippine market, they transformed the American party favorite – spinach and artichoke dip – into something uniquely Filipino. This innovative pizza took the classic appetizer and reimagined it as a pizza topping, creating a dish that would soon become a delivery favorite across Metro Manila and beyond.
What makes this pizza special is how it combines familiar Italian pizza elements with the rich, creamy texture of American-style spinach dip. The signature dollops of spinach cream cheese scattered across the pizza’s surface aren’t just decorative – they’re carefully placed to ensure every slice gets the perfect amount of that creamy, cheesy spinach goodness. It’s a clever fusion that appeals to the Filipino love for creamy, cheese-laden dishes.
Unlike traditional pizzas that focus on a single layer of toppings, this creation features two distinct cheese experiences: the melted mozzarella base and the warm, creamy spinach-cheese mounds on top. This dual-texture approach has made it a standout in the local pizza scene, especially appealing to Filipino families who love to share unique food experiences together.
The best part about making this at home is the freedom to adjust the flavors to your family’s taste. Want more garlic? Go ahead! Craving extra cheese? Why not! This homemade version lets you recreate the beloved delivery favorite while adding your own personal touch, making it perfect for family movie nights, weekend bonding, or even simple celebrations at home. Plus, making it yourself means no waiting for delivery during those peak hours when you’re craving that signature creamy spinach goodness.
Through word of mouth and social media sharing, this pizza style has become so popular that it’s now a staple in many Filipino households, proving that sometimes the best food innovations come from combining familiar favorites in new and exciting ways. Whether you’re making it for a special occasion or just wanting to try something new in the kitchen, this recipe captures all the elements that made the original a modern Filipino favorite.
