Best 3 Artichoke Sun Dried Tomato Pizza Recipes
Indulge in a culinary journey with our tantalizing artichoke and sun-dried tomato pizza, a symphony of flavors that will delight your taste buds. This delectable pizza features a crispy crust topped with a savory combination of artichoke hearts, sun-dried tomatoes, and a generous sprinkling of cheese. The artichoke hearts lend a tender and slightly nutty flavor, while the sun-dried tomatoes add a tangy sweetness. Melted cheese brings it all together, creating a harmonious blend of textures and tastes. In addition to the artichoke and sun-dried tomato pizza, this article also offers a variety of other mouthwatering pizza recipes, ensuring something for every palate. From the classic Margherita pizza with its simple yet timeless combination of tomatoes, mozzarella, and basil, to the adventurous BBQ chicken pizza with its smoky and tangy sauce, there's a recipe here to satisfy every pizza craving.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE SUN-DRIED TOMATO PIZZA
Mark loves this pizza, I make half this pizza and half the green pepper, onion, olive, and mushroom pizza. The herbs measurements are approximate, use to your own taste.
Provided by Shannon Holmes
Categories Onions
Time 55m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
- Add the garlic, oil, salt and herbs.
- Add about 1 1/2-2 cups flour, mix well.
- Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
- Cover with the mixing bowl.
- Let rise about 20-30 minutes or until doubled in bulk.
- Punch dough down, knead on lightly floured board, set aside.
- Coat your pizza pan with olive oil.
- Place the dough in pan, roll out in pan.
- Preheat oven to 425 degrees F.
- Spoon and spread the dough with the sauce.
- Sprinkle with the herbs and seasonings.
- Decorate with the artichokes, olives, onions, black olives,.
- and sundried tomatoes.
- Sprinkle with the cheese.
- Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
- Let stand 2 minutes, cut and enjoy.
- FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.
PESTO, SUN-DRIED TOMATO, ARTICHOKE, SPINACH, FETA PIZZA
Bursting with Mediterranean flavors, this is our absolute favorite pizza! Pesto sauce and topping amounts can be easily modified, we usually don't measure the vegetables.
Provided by noway
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F.
- Roll or stretch pizza dough out on a lightly floured work surface to a 12-inch circle and transfer to a lightly-floured pizza pan or baking sheet.
- Brush dough with pesto.
- Scatter the sun-dried tomatoes around the pizza.
- Sprinkle the mozzarella evenly, next layer the spinach leaves.
- Scatter the artichokes, Roma tomatoes and crumbled feta.
- Season to taste with pepper.
- Top with parmesan.
- Bake for 10-12 minutes, or until crust is browned.
ARTICHOKE, PESTO & SUN-DRIED TOMATO PIZZA WITH THREE CHEESES
I used to bartend at Romano's Macaroni Grill. I thought their food was gross and it really is among the unhealthiest food you can find, but I enjoyed their Basil Pesto Chicken Pizza, which I ate often. I don't think it's even on the menu anymore, and it's been years since I've had it so I wouldn't call this recipe as an exact copycat... but it's close enough for me. I include artichokes and red pepper flakes, which Mac Grill did not use. The chicken is pretty much optional- I often make this vegetarian.
Provided by rpgaymer
Categories Chicken Breast
Time 30m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
- Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
- Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
- Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.
Tips:
- To save time, use store-bought pizza dough or pre-made crusts.
- If you're using fresh artichokes, cook them before adding them to the pizza.
- Use a variety of cheeses for a more flavorful pizza.
- Don't overcrowd the pizza with toppings, or it will be soggy.
- Bake the pizza at a high temperature so the crust gets crispy.
- Let the pizza cool for a few minutes before slicing and serving.
Conclusion:
Artichokes and sun-dried tomatoes are a delicious combination that makes a great topping for pizza. This recipe is easy to follow and can be customized to your liking. Whether you're a fan of artichokes or sun-dried tomatoes, or just looking for a new pizza recipe to try, this one is sure to please.
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