Artichoke Pizza

This artichoke pizza is so cheesy and delicious, with a unique combination of flavors—garlic, artichokes, and of course cheese. It’s perfect for your next pizza night!

Does your family love pizza as much as mine does? Of course we love a classic pepperoni pizza, but it’s fun to make more unique flavors like Chicken Alfredo Pizza, BBQ Chicken Pizza, or even this artichoke pizza!

Artichoke Pizza cut into slices

Spinach artichoke pizza – a family fav!

Hello again! It’s Alicia from The Baker Upstairs, and I’m back with another delicious recipe to share with you!

I think my kids would eat pizza for dinner every single night if I let them. We usually attempt to have pizza night at home every Saturday night. It’s always fun for me to experiment with different toppings and flavor combinations.

My go-to pizza dough recipe makes four balls of pizza dough, which is the perfect amount for my family and gives us enough for leftovers. I usually make one into a plain cheese pizza for my extra picky kid, but the sky’s the limit with our other pizza flavors!

This artichoke pizza is a new favorite at our house, and I love that it’s a little different than a typical pizza recipe. Instead of a red pizza sauce, it has a simple olive oil and garlic base. Next, the pizza is topped with chopped marinated artichokes, two kinds of cheese, and baked to crispy and cheesy perfection!

Adding toppings for artichoke pizza

How to Make artichoke pizza

Besides the pizza dough, this pizza only requires FIVE ingredients for the topping!

  • olive oil
  • minced garlic
  • marinated artichokes
  • mozzarella cheese
  • parmesan cheese

OVEN. Preheat the oven to 500 with a baking stone or overturned cookie sheet inside.

TOPPINGS. Spread the pizza dough out into a large circle on a piece of parchment sprinkled with cornmeal. Spread the olive oil over the top of the pizza dough, then sprinkle the minced garlic and chopped artichokes over the top. Top with the mozzarella cheese and parmesan cheese.

BAKE. Use a pizza peel or thin cutting board to transfer the pizza to the preheated baking stone. Bake 9-11 minutes, until the crust is lightly browned and the cheese is hot and bubbling. Serve immediately while it’s nice and hot. 🙂

Two slices of cheesy artichoke heart pizza on a white plate

pizza Tips and Tricks

INGREDIENTS: I usually find marinated artichokes in a jar in the canned vegetables section of the grocery store, but I’ve also found them in the international section in some stores. I like to grate my own mozzarella so it will melt better. If you’re in a hurry, pre-shredded mozzarella will work just fine!

BAKING: Using a very hot oven is crucial for a crisp crust, and the most delicious melty hot cheese. Just be extra careful putting the pizza in and pulling it out! I prefer to bake my pizza on a piece of parchment paper, on top of a pre-heated baking stone, but you could definitely bake it on a pizza pan if you prefer.

LEFTOVERS: You can store any leftovers in the fridge for 3-4 days. Just place slices in an airtight container, separating each slice with a paper towel or piece parchment paper. To reheat, put it back in the oven at a low temperature until heated through, or if you’re in a hurry you can reheat in the microwave.

Close up of artichoke pizza recipe

The garlic and artichokes give this pizza lots of flavor, and the melty and gooey cheese is totally irresistible. If you love pizza as much as we do, you definitely need to give it a try!

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Artichoke Pizza Recipe

5 from 7 votes
This artichoke pizza is so cheesy and delicious, with a unique combination of flavors—garlic, artichokes, and of course cheese. It's perfect for your next pizza night!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 4
Calories 476 kcal
Author Lil' Luna

Ingredients

  • 1 ball of pizza dough homemade or store-bought
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 3/4 cup marinated artichokes chopped
  • 8 ounces shredded mozzarella cheese
  • 1 tablespoon grated parmesan cheese

Instructions
 

  • Preheat the oven to 500 with a baking stone or overturned cookie sheet inside. Spread the pizza dough out into a large circle on a piece of parchment sprinkled with cornmeal.
  • Spread the olive oil over the top of the pizza dough, then sprinkle the minced garlic and chopped artichokes over the top. Top with the mozzarella cheese and parmesan cheese.
  • Use a pizza peel or thin cutting board to transfer the pizza to the preheated baking stone. Bake 9-11 minutes, until the crust is lightly browned and the cheese is hot and bubbling. Serve immediately.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I’d like to think this has to be healthier, right?! It is so good!! Love the artichokes on it. I had never tried it before, but recently did & was pleasantly surprised! I’ll be making this again!

  2. 5 stars
    What a fun and tasty pizza recipe! My girls will love to help make this with me for dinner tomorrow! Looks delicious!

  3. 5 stars
    Didn’t think I would care to much for this, but I was so wrong! It was amazing! The cheeses & artichokes are a yummy combination. We will make this again for sure!

  4. 5 stars
    This was a great pizza. The crust had a lovely crispness while still being a bread. The cheese was a little browned, which was tasty. The whole thing tasted like the spinach artichoke dip you get at restaurants, spread over bread. Very tasty. I added spinach with the artichokes and used 2 cloves of garlic instead of the spice. The ingredients don’t include the cornmeal, so I forgot to buy it. Instead, I just cooked it on parchment paper for five minutes, then slipped the paper out.

    1. Happy you liked it! I’m sorry if it was missing an ingredient. This recipe is from a contributor, so I will get that fixed 🙂