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!
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 or Tomato Pizza they’re some of my favorites!
WHAT YOU’LL NEED FOR THIS RECIPE
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.
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.
How to make Artichoke Pizza
1. Combine yeast, honey and warm water in a mixer bowl.
2. Add the salt, olive oil, and some of the flour.
3. Using a dough hook, knead the dough adding more flour a little at a time until the dough sticks to hook.
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.
5. Heat a little olive oil in a skillet and saute the garlic for a few minutes, pour into a bowl and set aside.
6. Heat a little more olive oil and saute the diced onions for around 30 minutes until caramelized.
7. Once the onions are cooked place them on a baking tray with the artichokes and tomatoes and drizzle with olive oil, set aside.
8. Once the dough has doubled in size punch out the air and stretch the dough to fit a baking sheet.
9. Brush the garlic oil all over the pizza base.
10. Arrange all other toppings on top making sure to leave a border around the pizza base.
11. Bake until the toppings are golden and cooked through.
12. Let the pizza cool for 5 minutes then top with fresh arugula, serve.
Pro tips for making this recipe
- If you’re not a fan of goats cheese you can swap it for any cheese you like such as mozzarella, blue cheese, fontina cheese or shredded sharp cheddar.
- Jarred or canned artichoke are super easy and convenient to use but you can use fresh and prepared artichokes or frozen, just make sure to thaw them completely first.
- Don’t skip the garlic oil base because it adds a ton of flavor!
- If you’d like some extra flavor in your crust you could add rosemary, thyme or oregano to the dough after the flour and they will infuse during proofing and baking!
- The pizza dough can be made a few days in advance but let it prove in the fridge if you aren’t using it the same day.
- You can also freeze prepared pizza dough and thaw it when you want to make pizzas, try making a big batch and freezing half of it!
- Feel free to switch the toppings up to your liking by adding different veggies or even slices of prosciutto or salami.
Frequently Asked Questions
Is this artichoke pizza healthy?
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.
How do I get a crispy pizza base?
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.
How do I store the leftovers?
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!
Artichoke Pizza
Ingredients
INGREDIENTS:
For the Dough:
- 1 ¼ ounce package active dry yeast
- 1 cup warm water
- 1 tablespoon honey
- 1 teaspoon salt
- 2 teaspoon olive oil
- 2 1/2 cups all-purpose flour
For the Toppings:
- 1 cup onions
- 1 can artichoke hearts canned
- 4 oz goat cheese
- 1 cup fresh cherry tomatoes halved
- 1 ½ cups arugula
- 2/3 cup olive oil
- 8 cloves garlic
Instructions
For the Dough:
- Warm bowl and combine yeast, honey and warm water.
- Add in salt, olive oil, and 1 ½ cups flour.
- Using a dough hook, mix at speed 2 for 1 minute.
- Still mixing on speed 2, add the rest of the flour in ½ cups until dough sticks to hook.
- Run on speed 2 for 2 more minutes.
- Use olive oil to coat the dough. Place in a greased bowl
- Cover with plastic wrap, place in a draft-less place to rise for about an hour or until the dough has doubled.
- Preheat oven to 450 degrees.
- Heat up ⅔ cup olive oil on a skillet. Cook garlic on medium heat. Stir, watching closely to make sure it doesn’t burn. Pour into a bowl and set aside.
- Heat up 2 tablespoons of olive oil, add in diced onions. Cook over medium low heat for about 30 minutes stirring frequently.
- Prep artichoke hearts by slicing and separating. Halve tomatoes.
- Place onions, artichokes and tomatoes on a baking. Drizzle in olive oil to coat.
- When the dough has doubled, punch down with your fist.
- Stretch dough out. Avoid ripping. On a greased baking sheet, press dough down to create a collar.
For the Assembly:
- Brush on garlic oil mixture.
- Arrange tomatoes, artichokes and goat cheese on crust.
- Bake for 15 to 20 minutes, or until toppings are golden.
- Add arugula.
Notes
- If you're not a fan of goats cheese you can swap it for any cheese you like such as mozzarella, blue cheese, fontina cheese or shredded sharp cheddar.
- Jarred or canned artichoke are super easy and convenient to use but you can use fresh and prepared artichokes or frozen, just make sure to thaw them completely first.
- Don't skip the garlic oil base because it adds a ton of flavor!
- The pizza dough can be made a few days in advance but let it prove in the fridge if you aren't using it the same day.
- You can also freeze prepared pizza dough and thaw it when you want to make pizzas, try making a big batch and freezing half of it!
- Feel free to switch the toppings up to your liking by adding different veggies or even slices of prosciutto or salami.
