When you have a good foundation, you can build just about anything. Like cupcakes. Once you have your fail-safe vanilla/chocolate cupcake base, you can experiment with flavors to your heart’s content.
Same is true for pizza. I’m in love with this crust. It’s crisp, flavorful, and complex. It could practically pass as focaccia, delicious without any toppings at all. Granted, it requires most of the day as far as planning ahead, but the results are well worth it.
Quite the tasty treat! And while it doesn’t quite satisfy Taylor’s constant craving for greasy pepperoni pizza, it sure hit the spot for me. I’d never been one for red sauce pizzas, so for me, this is the pizza of my dreams.
Sundried Tomato Pesto & Artichoke Pizza
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet.
Bake crust for 5-7 minutes or until just set. Remove from oven and brush 2 tablespoons garlic oil evenly over crust. Sprinkle with artichoke hearts, olives, sundried tomatoes, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.
Vegan Artichoke Pesto Pizza
Bake pizza until crust is crisp and cheese begins to brown, 15-18 minutes. Transfer pizza to board. Cut into wedges and serve warm.
There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Incredible Artichoke Pizza that's easy to make at home. Made with the best homemade pizza dough, sweet cherry tomatoes, creamy goat cheese and delicious artichokes. Follow this easy step by step recipe and take pizza night to the next level!
This artichoke pizza is super delicious and it’s so much lighter and fresher than your average take out pizza making it perfect for spring/summer or whenever you want to turn pizza night up a notch!
Homemade Pizza. Pesto Base With Honey Goat Cheese, Bacon, Artichoke Hearts, Sun Dried Tomatoes, Mission Figs, Mozzarella, And Fresh Basil. We Used Persian Taftoon Bread For The Crust And It Turned Out Amazing! [
I love recipes like this because you can eyeball the measurements, swap ingredients and pick and choose the cheese and veggies you like according to your preferences.
The crust for this pizza is super crispy and is made entirely in a stand mixer so it’s super easy and can even be made in advance and frozen. Make sure to check out all the helpful tips and tricks below and if you’re looking for more delicious pizza recipes for your pizza night check out our Burrata Pizza orTomato Pizza they’re some of my favorites!
Water: It really helps to use warm water to speed up the proofing process but make sure it’s not too hot or it’ll prevent the yeast from working. Lukewarm is just fine.
Trader Joes Broccoli & Kale, Artichoke, Onion, And Blueberry Goat Cheese Pizza — The Diva Dish
Garlic: Fresh garlic is essential for this recipe because it’s made into the most delicious yet simple garlic oil that’s brushed all over the pizza base. This gives the pizza incredible flavor and you won’t achieve the same taste with ground or garlic powder.
Arugula: Arugula is a little bitter and peppery but it’s super delicious and goes so well with the creamy goat’s cheese and sweet cherry tomatoes. If you’re not a fan you can leave it out or replace it with salad greens you do like.
4. Remove the dough and knead into a ball, rub in olive oil and place in a clean greased bowl, cover with plastic wrap. Let the dough rise in a warm place until doubled in size.
Spinach Artichoke White Cheese Pizza
5. Heat a little olive oil in a skillet and saute the garlic for a few minutes, pour into a bowl and set aside.
7. Once the onions are cooked place them on a baking tray with the artichokes and tomatoes and drizzle with olive oil, set aside.
This is not a pizza that’s overindulgent and full of cheese. It’s topped with beautiful fresh ingredients so it is definitely healthier than ordering take out. If you want to make this pizza even lighter you could swap the garlic oil for tomato sauce instead.
Artichoke Heart And Goat Cheese Pizza
The trick to ensuring your pizza has a super crispy base is to lightly grease the baking tray with oil. Also make sure to pre-heat the oven so it’s nice and hot for baking the pizza.
Leftover pizza will last well stored in the fridge for 3-4 days or you can freeze it. Just make sure to thaw the pizza completely before serving.
If you’ve tried this Artichoke Pizza recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Goat Cheese And Artichoke Pizza Recipe
A super delicious artichoke pizza made with goat cheese and caramelized onions. Don't forget to check out our step by step photos and tips above.
Serving: 135 g | Calories: 270 kcal | Carbohydrates: 33 g | Protein: 13 g | Fat: 10 g | Saturated Fat: 5 g | Cholesterol: 25 mg | Sodium: 390 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1300 IU | Vitamin C: 2.5 mg | Calcium: 300 mg | Iron: 2 mg
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