Into homemade pizza: we’ve been researching the best way to make pizza for over 10 years. We’ve even traveled to Italy to do pizza research! (The best kind of research, really.) Now, we’ve made all sorts of pizzas over the years, from classic Margherita pizza to out of the box Mexican pizza. Today’s recipe is a classic pizza with a twist: artichoke and cherry tomato, with a thin crust pizza dough. It’s so, so delicious and it tastes just as good as these pictures make it look. Maybe better. Keep reading for this artichoke and tomato pizza recipe.
This pizza is very simple to make: especially because we decided to use our Thin Crust Pizza Dough. Instead of stretching the dough as in our standard pizza dough recipe, all you need to do is roll out the dough. This makes for more consistent results and makes the pizza a little healthier, since there is less crust!
When topping Italian artisan pizza, you’ll be pretty light handed on the toppings: restraint is key! The toppings for this artichoke and tomato pizza are modest, which lets the flavors shine through. Our Easy Pizza Sauce is tangy and garlicky, and you’ll top it with just enough mozzarella cheese and a thin layer of Parmesan. Then there’s the artichoke hearts and cherry tomatoes: instead of loading down the pizza with a whole bunch of toppings, you’ll just use a small amount and scatter them across the pizza. Not only does it look prettier and taste better, it makes the pizza more stable in the oven.
Artichoke Pizza Recipe
To make this artichoke and tomato pizza, you’ve got to start with a great Italian pizza dough! Alex and I have been working on our recipe for over 10 years. One of our best tips for next level Italian pizza dough is to use great flour! The flour we use is called Tipo 00 flour; it’s what artisan pizza restaurants use. It makes for a beautiful, supple and fluffy dough.
While we have a few pizza dough recipes that you can make depending on your tastes and equipment, we made this pizza using our Easy Thin Crust Pizza Dough method. The great thing about our thin crust pizza is that you roll out the dough — you don’t have to worry about stretching it! It’s also a tad healthier than standard pizza dough because there is less dough overall.
The dough recipe we almost always use is our Best Pizza Dough; we make it using stand mixer, but you can also knead it by hand. This is a classic dough that you stretch by hand, and we use in all our classic pizzas. Or, you can try our quick pizza dough made in a food processor: which takes just 35 minutes from start to finish!
Cheesy Mozzarella, Tomato, Artichoke, And Pesto Pizza
To make this artichoke and tomato pizza, you’ve got to start with a great Italian pizza dough! Alex and I have been working on our recipe for over 10 years. One of our best tips for next level Italian pizza dough is to use great flour! The flour we use is called Tipo 00 flour; it’s what artisan pizza restaurants use. It makes for a beautiful, supple and fluffy dough.
While we have a few pizza dough recipes that you can make depending on your tastes and equipment, we made this pizza using our Easy Thin Crust Pizza Dough method. The great thing about our thin crust pizza is that you roll out the dough — you don’t have to worry about stretching it! It’s also a tad healthier than standard pizza dough because there is less dough overall.
The dough recipe we almost always use is our Best Pizza Dough; we make it using stand mixer, but you can also knead it by hand. This is a classic dough that you stretch by hand, and we use in all our classic pizzas. Or, you can try our quick pizza dough made in a food processor: which takes just 35 minutes from start to finish!
Cheesy Mozzarella, Tomato, Artichoke, And Pesto Pizza
To make this artichoke and tomato pizza, you’ve got to start with a great Italian pizza dough! Alex and I have been working on our recipe for over 10 years. One of our best tips for next level Italian pizza dough is to use great flour! The flour we use is called Tipo 00 flour; it’s what artisan pizza restaurants use. It makes for a beautiful, supple and fluffy dough.
While we have a few pizza dough recipes that you can make depending on your tastes and equipment, we made this pizza using our Easy Thin Crust Pizza Dough method. The great thing about our thin crust pizza is that you roll out the dough — you don’t have to worry about stretching it! It’s also a tad healthier than standard pizza dough because there is less dough overall.
The dough recipe we almost always use is our Best Pizza Dough; we make it using stand mixer, but you can also knead it by hand. This is a classic dough that you stretch by hand, and we use in all our classic pizzas. Or, you can try our quick pizza dough made in a food processor: which takes just 35 minutes from start to finish!
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