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.
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.
Ingredients
How to Make Artichoke Heart Pizza
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Preheat oven to 450˚F with a pizza stone or baking sheet in there during the preheating process.
While the oven is preheating, let’s work on the fixings. The sauce for this pizza is a combination of our white pizza sauce and homemade pesto. And if you’re using storebought alfredo and pesto, the prep time will be even shorter.
On a floured surface gently shape the room-temperature pizza dough into your desired shape/size. Remember, you and I are not professional pizza makers, it doesn’t have to be perfect. Don’t apologize for imperfections. Call it “artisanal and rustic” and go live your best life.
In a small bowl, mix the creamy sauce and the pesto until fully combined. Drain the artichokes in a strainer, and give each one a gentle little squeeze to release any additional water. Like a little hand hug for your veggies.
When the pizza pan is nice and hot, reduce the temp of the oven to 425˚F. Sprinkle the pizza pan with cornmeal and gently transfer the pizza dough onto the pan. Poke it all over with the tines of a fork.
Bake the pizza dough at 425˚F for 8 minutes. This is called parbaking. Bust that cool fact out at your next dinner party and impress your friends.
Top the parbaked dough with the creamy sauce, half of the artichoke hearts, mozzarella, and smoked gouda. Repeat layering. Top with bacon if using.
Bake at 425˚F for 10 minutes or until cheese is melty and lightly browned.
Variations
You’ll see I put some marinated roasted tomatoes on the pizza in these photos, and they’re delicious! You can also try sundried tomatoes, dehydrated tomatoes, or even fresh tomatoes.
Want to make a spinach and artichoke pizza? Sounds incredible, right? Throw some chopped baby spinach on the pizza, or pile a bunch of arugula on top of the hot pizza when it is fresh from the oven.
While I used canned artichokes that are packed in water if you’d prefer to use marinated artichokes, feel free! I would drain excess oil from the artichokes before adding them to the pizza.
How to Store and Reheat
Storing Leftovers: Allow the pizza to fully cool before storing slices in an air-tight container in the fridge for 3-4 days.
Reheating Leftovers: You can reheat the pizza for 2-6 minutes (depending on the thickness of the crust) in the air fryer, in the oven at 400˚F for 5-10 minutes, or in the microwave for 1 minute. Get more details in our post on how to reheat pizza in an air fryer.
Freezing: I do not recommend freezing this pizza. The artichokes would become watery and mealy upon thawing.
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.
MORE DELICIOUS PIZZA RECIPES YOU’LL LOVE
Artichoke Pizza
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.
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Preheat oven to 450˚F with a pizza stone or baking sheet in there during the preheating process.
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In a small bowl combine white pizza sauce/alfredo and pesto. Set aside.
1 cup white pizza sauce or alfredo, 1/3 cup pesto
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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
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Reduce oven temp to 425˚F and carefully remove the pizza stone.
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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
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Poke the dough all over with the tines of a fork.
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Bake pizza dough at 425˚F for 8 minutes. Remove from the oven.
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Spread the pesto sauce over the pizza, keeping a 1-inch perimeter around the edges.
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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
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Bake at 425˚F for 10-12 minutes or until cheese is melty and lightly browned and the crust is cooked through.
- 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 Facts
Artichoke Pizza
Amount Per Serving (2 slices)
Calories 595
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 55mg18%
Sodium 1165mg51%
Potassium 272mg8%
Carbohydrates 70g23%
Fiber 4g17%
Sugar 14g16%
Protein 22g44%
Vitamin A 524IU10%
Vitamin C 12mg15%
Calcium 347mg35%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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