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This Artichoke Pizza is a simple dinner of pure delicious homemade comfort food. A creamy white pizza sauce, artichoke hearts, and smoky cheese come together in a tasty homemade pizza recipe.
We take pizza seriously in the Cook household. Whether it is chicken bacon ranch pizza, onion pizza, corn and bacon pizza, or puff pastry pizza, we make A LOT of pizza at home.
And now, we have added this amazing artichoke pizza to our repertoire.
For this recipe, I use my trusty cast iron pizza pan. A pizza stone or even a regular baking sheet will work as well. If you prefer an extra crispy crust and own a stainless steel pizza steel, this is a great recipe to use it.
Use other cans of artichokes to make this delicious artichoke salad or these crispy fried artichokes.
PRO TIPS/RECIPE NOTES
- If you are using store-bought pizza dough, allow it to sit at room temperature for an hour or so before trying to roll it. Room temp pizza dough is much easier to work with.
- If you have the time, shredding your own cheese will give you better results. Preshredded cheese from the store has ingredients added to keep it from clumping in the bag—which also makes it melt less smoothly.
- Fully preheat the oven with the pizza pan in it. Baking the pizza before the oven is hot will lead to a soggy crust.
- I prefer to par-bake the pizza crust (partially bake) before putting on the toppings. This also helps prevent a soggy crust.
- Optional: brush the crust of the finished pizza with a bit of olive oil and a sprinkling of garlic salt before serving.
- If you want to use the grill, cook at 425˚F for 10-15 minutes or until the cheese is melted and the crust is cooked through. Make sure the grill and pizza pan are fully preheated.
Artichoke Pizza
Equipment
- Pizza Peel
- Pizza Cutter
Ingredients
- 1 lb pizza dough {room temperature}
- all-purpose flour for working with dough
- 1.5 tsp cornmeal
- 1 cup white pizza sauce or alfredo
- 1/3 cup pesto
- 1.5 cup shredded mozzarella
- 1/2 cup shredded smoked gouda
- 14 oz canned artichoke hearts {drained}
- 2 strips cooked bacon, diced {optional}
Instructions
- Preheat oven to 450˚F with a pizza stone or baking sheet in there during the preheating process.
- In a small bowl combine white pizza sauce/alfredo and pesto. Set aside.1 cup white pizza sauce or alfredo, 1/3 cup pesto
- On a floured surface, flatten the pizza dough with your hands. Working in a circle, press it outward until it is at your desired thickness (usually about 1/3 in thick for thin crust or 1/2 in thick for normal crust).1 lb pizza dough, all-purpose flour for working with dough
- Reduce oven temp to 425˚F and carefully remove the pizza stone.
- Sprinkle the pizza stone with cornmeal and carefully (the pan will be hot!) transfer the flattened pizza dough onto the pan.1.5 tsp cornmeal
- Poke the dough all over with the tines of a fork.
- Bake pizza dough at 425˚F for 8 minutes. Remove from the oven.
- Spread the pesto sauce over the pizza, keeping a 1-inch perimeter around the edges.
- Top with half of the artichoke hearts, mozzarella, and smoked gouda. Repeat layering. Top with bacon if using.1.5 cup shredded mozzarella, 1/2 cup shredded smoked gouda, 14 oz canned artichoke hearts, 2 strips cooked bacon, diced
- Bake at 425˚F for 10-12 minutes or until cheese is melty and lightly browned and the crust is cooked through.
Notes
- If you are using store-bought pizza dough, allow it to sit at room temperature for an hour or so before trying to roll it. Room temp pizza dough is much easier to work with.
- Optional: brush the crust of the finished pizza with a bit of olive oil and a sprinkling of garlic salt before serving.
- If you want to use the grill, cook at 425F for 10-15 minutes or until the cheese is melted and the crust is cooked through. Make sure the grill and pizza pan are fully preheated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
