Best 4 Artichoke Veggie Pizza Recipes

**Artichoke Veggie Pizza: A Culinary Symphony of Freshness and Delight**

Experience a delectable journey with our artichoke veggie pizza, a symphony of vibrant flavors and textures that will tantantalize your taste buds. Picture a crispy, golden-brown crust, generously topped with a tantalizing spread of tangy tomato sauce, savory artichoke hearts, a medley of colorful bell peppers, tender zucchini, and succulent mushrooms. Each bite is a harmonious blend of flavors, with the briny artichokes providing a delightful contrast to the sweetness of the bell peppers and the earthy notes of the mushrooms. Vegetarian and vegan enthusiasts will find solace in this delectable creation, as it offers a satisfying and protein-packed alternative to traditional meat-based pizzas. Prepare to be amazed by the depth of flavors and textures that this artichoke veggie pizza delivers in every slice.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND ARTICHOKE PIZZA

Spinach and Artichoke Pizza image

My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 13

Ingredients

1-1/2 to 1-3/4 cups white whole wheat flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon each dried basil, oregano and parsley flakes
3/4 cup beer or nonalcoholic beer
TOPPINGS:
1-1/2 teaspoons olive oil
1 garlic clove, minced
2 cups shredded Italian cheese blend
2 cups fresh baby spinach
1 can (14 ounces) water-packed quartered artichoke hearts, drained and coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
2 tablespoons thinly sliced fresh basil

Steps:

Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 654mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

ULTIMATE VEGGIE PIZZA

Ultimate Veggie Pizza image

Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).

Provided by Cookie and Kate

Categories Entree

Time 45m

Number Of Ingredients 11

Ingredients

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
1 cup pizza sauce or marinara
2 cups baby spinach
2 to 3 cups (8 to 12 ounces) shredded low-moisture part-skim mozzarella cheese
1/2 cup jarred or canned artichoke, cut into 1" pieces
1/2 cup fresh red or orange bell pepper, cut into narrow 2″ strips
1/2 cup red onion, cut into thin wedges
1/2 cup halved cherry tomatoes
1/2 cup pitted Kalamata olives, halved lengthwise
1/2 cup sliced almonds (optional)
Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated Parmesan cheese

Steps:

Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg

FANTASTIC ARTICHOKE PIZZA

Fantastic Artichoke Pizza image

It seems I'm always entertaining at the last minute. I keep many of the ingredients for this rich pizza on hand so I can make it at a moment's notice.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 slices.

Number Of Ingredients 7

Ingredients

1 prebaked 12-inch pizza crust
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup shredded Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese, divided
1 cup mayonnaise
6 garlic cloves, minced
1/2 cup sliced grape tomatoes

Steps:

Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust. , Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned.

Nutrition Facts : Calories 216 calories, Fat 15g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

VERY VEGGIE PIZZA WITH OLIVES AND ARTICHOKE HEARTS

Very Veggie Pizza With Olives and Artichoke Hearts image

Make and share this Very Veggie Pizza With Olives and Artichoke Hearts recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 small zucchini, thinly sliced
1/2 small white onion, cut into thin wedges
1 small yellow bell pepper, cut into long thin strips
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 Boboli pizza crust (12-inch)
1 (8 ounce) jar marinated artichoke hearts, well drained and halved
2 plum tomatoes, cored and thinly sliced
1/3 cup ripe black olives, pitted and halved
2 cups coarsely shredded mozzarella cheese

Steps:

Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack; preheat oven to 500°.
While the oven is heating, place the zucchini, onion, and bell pepper in a bowl; toss the vegetables with the olive oil, oregano, salt, and red pepper flakes; set aside.
Remove the Boboli pizza crust from the package and set aside the packet of tomato sauce.
Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
To top the pizza: spread the pizza sauce over the crust, leaving a 1-inch border.
Arrange the vegetables evenly over the sauce; scatter the artichokes over the top.
Distribute the cheese evenly over the vegetables.
Place the pizza in the oven on the rack or stone; bake the pizza until the crust it crisp and a deep golden brown and the cheese is golden, 10-12 minutes.
Slice the pizza into wedges and serve.

Nutrition Facts : Calories 294.6, Fat 20.8, SaturatedFat 8.5, Cholesterol 44.2, Sodium 617.7, Carbohydrate 14, Fiber 4.8, Sugar 2.9, Protein 15.6

Tips:

For a crispy crust, preheat your oven to the highest temperature possible before baking the pizza.
Use a pizza stone or baking sheet to bake the pizza. This will help to distribute the heat evenly and prevent the crust from becoming soggy.
If you don't have a pizza stone or baking sheet, you can bake the pizza on a lightly greased baking pan.
To prevent the toppings from sliding off the pizza, pre-bake the crust for a few minutes before adding the toppings.
Use fresh, high-quality ingredients for the best flavor.
Don't overload the pizza with toppings. Too many toppings will make the pizza soggy.
Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

This artichoke veggie pizza is a delicious and easy-to-make meal that is perfect for any occasion. The combination of artichokes, spinach, and red peppers is both flavorful and healthy. The pizza is also topped with a creamy Alfredo sauce and mozzarella cheese, which makes it irresistible. Whether you are serving this pizza to friends and family or enjoying it yourself, it is sure to be a hit.