Artichoke and Sun-Dried Tomato Pizza

Name: Artichoke and Sun-Dried Tomato Pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) pizza dough (store-bought or homemade), room temperature, room temperature; 1½ tbsp (22 ml) extra-virgin olive oil; 2 cloves (6 g) garlic cloves, minced; 1 cup (240 ml) canned or jarred artichoke hearts, drained and patted dry, halved or quartered if large; ½ cup (80 g) sun-dried tomatoes in oil, drained and sliced into strips; 8 oz (227 g) low-moisture mozzarella cheese, shredded; 2 tbsp (14 g) grated Parmesan cheese, freshly grated (optional); to taste kosher salt; to taste freshly ground black pepper; ¼ cup (6 g) fresh basil leaves, loosely packed, torn (optional)

From the MyKitchenBank Kitchen

A rustic Italian-inspired pizza topped with tender artichoke hearts, tangy sun-dried tomatoes, creamy mozzarella, and aromatic garlic. The combination of bright, umami-rich flavors creates a sophisticated vegetable pizza that's perfect for lunch or dinner. Works beautifully with either homemade or store-bought pizza dough.

Prep: 15 min
Cook: 15 min
Total: 30 min
Makes: 1 pizza (2–3 slices per person)

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Steps

Before you start

Preheat your oven to 475°F (245°C) with a baking sheet or pizza stone inside
If using store-bought dough, remove it from the fridge 15 minutes ahead so it stretches easily
Pat artichoke hearts dry with paper towels to prevent excess moisture

1
Stretch and oil the dough
- Remove the baking sheet from the oven and place the dough on it.
- Gently stretch the dough to a 12–14-inch round, working from the center outward.
- If it resists, let it rest for 2 minutes and stretch again.
- Drizzle 1 tablespoon of olive oil over the dough and rub it evenly across the surface and edges.
- Season lightly with salt and pepper.
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Ready when: Dough is stretched to even thickness with no holes; edges are slightly thicker
Tip: Don't flip the dough; work it gently to avoid overworking the gluten, which makes it tough.
2
Prepare and distribute toppings
- In a small bowl, mix the minced garlic with the remaining 0.5 tablespoon of olive oil.
- Scatter the garlic mixture evenly over the dough, stopping 0.5 inch from the edge.
- Distribute the drained artichoke hearts and sun-dried tomato strips across the surface in an even layer.
- Sprinkle the shredded mozzarella cheese over the top, then finish with Parmesan if using.
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Ready when: All toppings are distributed evenly; cheese covers most of the surface
Tip: Don't overload the pizza or it will be soggy; distribute toppings in a single layer.
3
Bake the pizzaOven 475°F / 245°C
- Carefully transfer the baking sheet to the preheated 475°F (245°C) oven.
- Bake for 12–15 minutes, until the crust is golden brown on the bottom and the cheese is bubbling and beginning to brown in spots.
- The edges should be darker than the center.
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Ready when: Crust is deep golden brown, cheese is melted and lightly browned, bottom is crisp
Tip: If the crust is browning too quickly but the cheese isn't melted, lower the oven to 450°F and continue baking.
4
Finish and rest
- Remove the pizza from the oven using a pizza peel or wide spatula.
- Scatter the fresh basil over the hot pizza and let it rest on the baking sheet for 2 minutes.
- This allows the cheese to set slightly and makes the pizza easier to slice.
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Ready when: Basil is slightly wilted from residual heat; cheese is no longer bubbling
Tip: Add basil after baking so it stays bright and aromatic rather than turning dark and bitter.
5
Slice and serve
- Using a pizza cutter or sharp chef's knife, slice the pizza into 2–3 slices per person.
- Transfer to serving plates and serve immediately while the crust is still warm and crispy.
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Ready when: Pizza cuts cleanly into slices; mozzarella stretches slightly
Tip: A pizza cutter or very sharp knife prevents dragging the toppings and creating a messy slice.

Good to know

Tips

Pat artichoke hearts and sun-dried tomatoes very dry before adding to the pizza to prevent a soggy crust—moisture is the enemy of crispy pizza.
Use low-moisture mozzarella rather than fresh mozzarella, which releases too much water during baking and creates steam that prevents browning.
If making your own dough, prepare it several hours ahead or the night before and refrigerate until ready to use; cold dough stretches more easily.
For extra flavor, toss the artichoke hearts with a pinch of red pepper flakes and a squeeze of fresh lemon juice before spreading them on the dough.

Storage & reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F (175°C) oven for 5–7 minutes until the crust is warm and crispy again, or use a toaster oven to prevent the crust from drying out. Do not microwave, as it will make the crust soggy.

Substitutions

canned or jarred artichoke hearts → Fresh artichoke hearts, blanched for 3–4 minutes and halved. Offers a more delicate flavor; make sure to drain and dry them thoroughly to prevent excess moisture on the pizza.
sun-dried tomatoes in oil → Roasted red peppers from a jar, drained and sliced. Milder and slightly sweeter; use the same amount for a similar color and texture contrast.
low-moisture mozzarella cheese, shredded → Fontina cheese, shredded. Creamier with a more complex flavor; melts beautifully and adds richness to the pizza.
pizza dough (store-bought or homemade), room temperature → Whole-wheat or spelt pizza dough. Works equally well; may require an extra 1–2 minutes of baking time due to denser texture.