Well… that time of year is almost upon us…. Superbowl! I enjoy football, it’s one of the few sports I actually watch 😉 And of coarse you can’t watch the Superbowl without all sorts of yummy food right?? I wanted to make a few Weight Watcher friendly Superbowl finger foods and these spinach and artichoke pizza fingers were my first creation…and OMG..they are just too good 🙂 These are super (no pun intended!!)  easy to make I promise..and they re-heat well if you want to make them earlier in the day.. I know this because when they came out of the oven I ate 1, and then made my husband take the rest out to work with him that night (night shift) yup..all of them 😉 He heated them up in the toaster oven at work and the boys loved them, said he was spoiled..Ha!! Makes 18 fingers at 3sp each.


Spinach and artichoke pizza fingers

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18
3SP blue, green & purple/2pp each


  • 1 package pillsbury pizza dough
  • 4 oz light cream cheese (softened)
  • 3 Tbsp finely grated parmesan cheese
  • 1/4 cup light sour cream
  • 1/4 cup light mayonnaise
  • 2 cloves of garlic (diced)
  • 4 cups spinach (chopped (I used fresh, frozen and thawed is fine too))
  • 6 oz can of artichoke hearts (drained of all oils, chopped)
  • Dash of salt & pepper
  • 1/3 cup reduced fat shredded mozzarella cheese


  • Preheat oven to 400F, spray a large baking sheet and roll out your pizza dough.
  • Pre-bake dough in oven for 9 minutes. I then turned my oven down to 375F
  • Meanwhile in a bowl mix your cream cheese, parmesan, sour cream, mayo, garlic and chopped artichoke together. Add your dash of salt & pepper and then stir in your chopped spinach.
  • Mix well, then spread evenly over your pre-baked pizza crust, sprinkle shredded mozzarella on top.
  • Bake in oven 8-10 minutes, watching the crust ends don't burn.
  • Using a pizza cutter cut into 18 fingers, one cut across the middle and 9 cuts down the top piece and bottom piece. Serve warm, Makes 18 fingers at 3sp each on all 3 MyWW programs or 2pp each.
  • Store in sealed container, can re-heat in oven at 350 for about 5 minutes to crisp up.
  • Nutritional info per finger (not incl spinach or artichoke) Calories 87...Fat 3.1g...Saturated fat 1.4g... Carbs 11.2g... Fiber 0.3g...Sugars 2g...Protein 3.2g
Author: Drizzle
Course: Appetizer












  1. Avatar

    I like your recipes. Would you include sodium content in nutrition facts?

    • Drizzle
      Drizzle Reply

      Thank you.. I am not sure I can go back and include into all the ones I have already updated, I am swamped just trying to get all of them switched to smart points and include the nutritional info people need to figure out point plus or smart point values.. I can try to add it into any new recipes.. send me an email (on contact page) if there are some you really want to make and need the sodium

  2. Avatar
    Stephanie Naumann Reply

    You are so smart and talented to be able to invent these recipes, which I love! Thank your for your time and effort! I appreciate it and love your blog!

  3. Avatar
    Sarah Vance Reply

    These look amazing! I’m new to weight watchers, can I ask how you come up with the point value and how you track it on their site?

    • Drizzle
      Drizzle Reply

      Hi Sarah, welcome to WW! I don’t like the recipe builder on the WW app, I’ve proven it wrong one too many times, I use “my fitness pal”, I can generally match ingredients exactly about 95% of the time, it gives me all the nutritional info once I input ingredients which I then input into the WW calculator, and to make sure it’s right I also figure out each individual ingredients point value, add all those up and divide by my yield to see what point value I should have per serving.. as far as adding into the App, you can do a “quick add” where you type in the food and the point value, or you can use the recipe builder but just know sometimes my recipes might be of on points according to the App.. Hope that helps 🙂

  4. Avatar
    Sarah Towers Reply

    These look amazing! I have 2 questions, do you use regular or thin crust pizza dough and could you replace the sour cream with Greek yogurt?

    • Drizzle
      Drizzle Reply

      The pillsbury is the regular pizza dough but I suppose you could use the thin if you would like.. and yes I think you could change sour cream for yogurt, it will taste slightly different but should still be yummy!

  5. Avatar

    I live in Australia and we don’t have Pillsbury products, is it like a pastry or more like a dough?
    Would you have a recipe that might be a good substitute for some of your recipes that use Pillsbury?

    • Drizzle
      Drizzle Reply

      Hi, unfortunately I don’t have a dough recipe, they have a lot of different types of dough, from pizza to biscuits (like a scone) to croissant type dough, you can always check out the pillsbury website to give you a little more of an idea as to what exactly it is, I do suggest for some of the recipes you can use a light pizza dough

    • Avatar

      You might want to try the “Skinny Pizza Dough” recipe from “My Bizzy Kitchen.” Is one point per ounce. It’sa great substitute for pizza dough. I use it for everything!!

  6. Avatar

    These are awesome! I added some shredded chicken and sautéed onions and they came out great. Thanks for your great recipes after being on WW so many years you get in a rut, I’m so glad I found your site!

    • Drizzle
      Drizzle Reply

      Thank you for your kind words 🙂 I am happy you enjoyed the pizza fingers and your add on’s sound delicious!!

  7. Avatar

    This looks great! I bet it would be good with diced cherry tomatoes too!

  8. Avatar

    Why doesn’t the nutritional info include the spinach and artichoke? Kind of misleading

    • Drizzle
      Drizzle Reply

      Because on weight watcher veggies and fruits don’t have any points in them, so when recipe building if I include those in the nutritional count when people input the numbers into their WW calculators it will give a different reading so I leave them out, considering this is a WW recipe blog I don’t think it is misleading at all, if you don’t follow WW then you can simply find the macros for those ingredients and add them manually

  9. Avatar

    For gluten free my favorite crust is garlic breadstick mix which I make into thin pizza made by Chebe, found at Whole Foods or Wegmans. Made with manioc or tapioca flour olive oil and eggs. What would this point value be? Has anyone tried it instead of the Pillsbury?

    • Drizzle
      Drizzle Reply

      Sorry Jill I am not familiar with that so unsure of the point value

  10. Avatar

    Based on your slicing instructions, this would actually be 20 pieces. You would cut 8 vertical times if you were to get 18. Can you please clarify?

    • Drizzle
      Drizzle Reply

      Yes, I just meant you want to cut the top piece and bottom piece into 9 pieces each giving you 18 pieces

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    • Drizzle
      Drizzle Reply

      No I haven’t, let me know if you do and how it is

  13. Avatar

    Just made this for a Super Bowl party and it was the favorite dish!! I used frozen cauliflour crust. Delicious! Thank you!

    • Drizzle
      Drizzle Reply

      Awesome, good to know the cauliflower crust worked out, so glad everyone enjoyed them 🙂

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