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.
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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
Ingredients
Each component of this recipe has been carefully selected to recreate Angel's Pizza's signature dish. The combination of mozzarella and cream cheese provides the perfect melt and creaminess, while fresh spinach delivers both color and nutrition.
The Alfredo sauce creates a rich base that complements the spinach mounds, and the double dose of garlic (both fresh and powdered) ensures that authentic Filipino-inspired flavor profile we all love.
For the Base:
- 1 12-inch pizza dough
- 2 cups mozzarella cheese, grated
- 1 tablespoon olive oil
For the Spinach Topping (Spinach Mounds):
- 1 cup cream cheese, softened
- ½ cup heavy cream
- 2 cups fresh spinach leaves
- 1 teaspoon minced garlic
- ½ cup grated cheese
- Salt and pepper to taste
For the Alfredo Sauce:
- ¼ cup butter
- 250 ml heavy whipping cream
- ¼ cup cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
Equipment
- Pizza Stone or Baking Sheet: Essential for achieving a crispy crust; the stone delivers restaurant-quality results by ensuring even heat distribution
- Medium Saucepan: Used for making the creamy Alfredo sauce base
- Fine-mesh Strainer: Helps achieve a perfectly smooth cream cheese texture for the spinach topping
- Whisk: Necessary for properly combining sauce ingredients without lumps
- Mixing Bowls: Various sizes needed for preparing different components
- Kitchen Scale (optional): Helpful for precise measurements, especially for the dough
- Pizza Cutter: Creates clean slices through the creamy toppings
How To Make
- Prepare the cream cheese and spinach: 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.
- Make the spinach mixture: 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.
- Prepare the Alfredo sauce: Start 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.
- Prepare the oven and dough: 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.
- Assemble the pizza: 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.
- Bake the pizza: 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.
- Rest and serve: 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.
Tips from Lola's Kitchen
- For perfectly softened cream cheese: Leave it out for at least 30 minutes or microwave for 10-15 seconds if you're in a hurry
- The spinach secret: Don't skip squeezing excess water from spinach - this prevents a soggy pizza and concentrates the flavor
- Strategic dolloping: Place spinach mounds strategically so that each slice gets at least one dollop
- Watch the final minutes: The last 5 minutes of baking are crucial - the difference between perfectly golden and burnt happens quickly
- Use full-fat dairy: Low-fat products won't deliver the same creamy, rich texture that makes this pizza special
- Pre-shred your own cheese: Store-bought pre-shredded cheese contains anti-caking agents that affect melting quality
- Room temperature dough: Working with room temperature dough makes stretching much easier and prevents shrinking
Substitutions
- Heavy Cream: All-purpose cream or half-and-half can work in a pinch
- Fresh Spinach: Frozen spinach (thawed and thoroughly drained) saves time but may have a slightly different texture
- Italian Seasoning: Use a mix of dried basil and oregano if you don't have the blend
- Mozzarella: Quick-melting cheese or a pizza cheese blend works well
- Cream Cheese: Mascarpone cheese creates an even richer texture if available
- Pizza Dough: Store-bought dough works perfectly, but you can also use flatbread or naan for a quicker option
Troubleshooting
- Soggy Crust Problem: If your crust stays soft in the center, try pre-baking it for 3-5 minutes before adding toppings
- Burning Cheese Solution: Cover with foil if the top is browning too quickly but the crust isn't done
- Uneven Cooking Fix: Rotate your pizza halfway through baking and ensure your oven temperature is accurate
- Tough Dough Resolution: Let dough rest at room temperature for 30 minutes before stretching and avoid overworking it
- Runny Alfredo Sauce: If your sauce is too thin, simmer for a few extra minutes or add 1 tablespoon of cornstarch mixed with cold water
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days
- Freezing Option: Wrap individual slices in plastic wrap, then foil, and freeze for up to 1 month
- Best Reheating Methods:
- Oven (Recommended): Reheat at 175°C (350°F) for 5-7 minutes until the cheese is bubbly
- Stovetop: Place in a covered pan over low heat until warmed through
- Avoid Microwave: This tends to make the crust soggy and the cheese rubbery
FAQ
Can I make this ahead of time?
Yes! You can prepare all components separately (dough, Alfredo sauce, and spinach mixture) up to 24 hours in advance and store them in the refrigerator. Assemble and bake when ready to eat.
How do I prevent the crust from getting soggy?
Pre-bake the crust for 5 minutes before adding toppings, make sure your spinach is thoroughly drained, and allow the Alfredo sauce to cool slightly before spreading.
Can I use store-bought pizza dough?
Absolutely! Just ensure it's fully thawed if frozen and bring it to room temperature before stretching.
How do I know when the pizza is done?
The crust should be golden brown around the edges, the bottom should be firm when lifted with a spatula, and the cheese should be completely melted with some light browning.
Is this recipe vegetarian?
Yes, it's already vegetarian! Just ensure your cheese uses vegetarian rennet if that's important to you.
Can I add meat to this recipe?
Definitely! Crispy bacon bits, shredded chicken, or even ham work wonderfully with the creamy spinach flavors.
Why do my spinach mounds flatten during baking?
Make sure your spinach is very well drained and your cream cheese mixture is thick enough. If needed, refrigerate the spinach mixture for 15-20 minutes before dolloping.
Can I make a gluten-free version?
Yes, simply substitute with your favorite gluten-free pizza crust. The toppings are naturally gluten-free.
Related
Looking for other recipes like this? Try these:
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
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.
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