But feel free to use your favorite recipe or a store-bought pizza dough if desired. Mozzarella cheese: I think whole milk mozzarella in water is the best. Alternatively, shredded firm mozzarella works just fine. To save on calories and sodium, use canned artichoke hearts in water, not in oil.

Herbs: I made the marinade using Italian seasoning, dried parsley and I served it with fresh parsley leaves. But you can use only dried oregano or 1 or 2 Tablespoons of chopped parsley leaves instead of Italian seasoning.

Olive oil, salt and pepper: we know that canned artichokes can be pretty bland, so we need to add the right amount of olive oil, salt and pepper to add flavor. I prefer to use extra virgin olive oil, but regular olive oil is ok too. Make sure the flavor pops up.

Taste the marinate and feel free to add a bit more garlic or adjust the seasoning if you wish. Bake a crispy pizza crust. For a perfect pizza with artichokes, follow a few simple rules:. Simple, delicious, and flexible, this artichoke pizza recipe works beautifully with other delicious add-ins if you want more ideas!

Cheese: either a generous handful of grated parmesan cheese or pecorino Romano cheese along with mozzarella works beautifully, we love it. Add more vegetable! Wilted fresh spinach, sauteed kale, grilled zucchini, grilled eggplant, and also a handful of fresh baby arugula before serving go very well with artichokes.

More add-ins: green or black olives, sun-dried tomatoes, or a dollop of pesto sauce… Delicious! If you make this amazing artichoke pizza this weekend, or you have a question , let me know by leaving a comment.

I would love to hear from you! And for more recipe updates, follow me on Instagram , Pinterest and Facebook. Its only a few tablespoons…..

Cheers x. I had Trader Joe pizza dough, but I purposely looked for your recipe as I had seen it before and I wanted to use your artichoke marinade. In the past I have used canned artichokes but never came up with the right marinade.

I made mine with my other favorite. Italian sausage. Many thanks. What a lovely feedback, Mike. What a great enhancement the marinade made… Will be making this recipe again.

Thanks so much for your lovely feedback, Bryan. Your combination of pizza and artichokes is fabulous. artichoke pizza with spinach parmesan cream sauce.

Print Recipe. Author: Indi Hampton Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Yield: 1 inch pizza Category: Pizza Method: Baked Cuisine: American Diet: Vegetarian. spinach cream sauce 1 ¼ cups heavy cream 1 garlic clove, smashed and peeled 1 ½ oz cream cheese Kosher salt Freshly ground black pepper ½ oz finely grated parmesan 3 oz baby spinach artichoke pizza ½ recipe artisan pizza dough one 15 oz dough ball spinach cream sauce all of recipe above 4 oz shredded low-moisture mozzarella cheese whole milk, if possible 1 oz coarsely grated pecorino 4 oz marinated artichoke quarters 8- 10 , drained and patted dry.

Cook Mode Prevent your screen from going dark. Instructions spinach cream sauce Combine heavy cream and garlic clove in a medium saucepan over medium heat.

Season with salt and pepper; bring to a gentle simmer. Cook, stirring every so often, until reduced by half ¾ cup or less. Fish out and discard garlic clove. Toss in spinach and cook about 3 minutes, or until wilted.

Stir in parmesan and cream cheese, cook until melted and smooth. Remove from heat and adjust seasoning if needed. Let cool. artichoke pizza Place pizza steel or stone in the middle of your oven and preheat to °F.

Let stone heat up for a full 45 minutes. Generously flour a pizza peel and set aside. On a floured surface, flatten the middle of the dough ball into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to shape the dough into a inch circle.

Lay on prepared pizza peel and adjust shape into a circle. Spread pizza dough with spinach cream sauce you may not need all of it , leaving ½-inch border. Sprinkle surface with mozzarella and parmesan then scatter artichoke hearts over top.

Scatter the artichokes and prosciutto on top the ham tears as you remove it from the packet, which is what you want. Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.

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Only 6 ingredients for this delicious, flavor-packed pizza! Ready for a pizza night? Key Ingredients: Pizza dough — You can use store-bought or homemade pizza dough. Artichoke — I use a jar of quartered marinated artichoke heart.

Roasted red peppers — My favorite brand for roasted red pepper is Mezzetta. Choose deli-sliced roasted red pepper strips and skip a step of slicing!

Mozzarella cheese — I prefer low-moisture shredded mozzarella over fresh mozzarella balls. You can, of course, shred a block of low moisture mozzarella cheese! Pesto — Use any kind of pesto you like.

Parmesan cheese — I love how parmesan cheese adds nuttiness! Be sure to choose refrigerated parmesan cheese, and not powdered parmesan! How to make a grilled artichoke pizza:. Add the toppings Once the dough is cooked, transfer the crust from the grill. Spread pesto sauce all over and arrange the rest of toppings evenly.

Put the pizza back on the grill for a minute or so to melt the cheese. Tips for Success: Be sure to bring the dough to room temperature before stretching. I bring the dough out of the fridge 2 hours prior to making pizza. If your dough shrinks back, let it rest for minutes and try again.

Both gas and charcoal grill works fine for grilling pizza. Be sure to heat it well before placing the dough. Using a semolina flour or brown rice flour for dusting prevents the dough from sticking to the pizza peel. Make-Ahead Tip: You can totally grill a few pizza crusts at once and freeze it for later.

Simply grill the crust on both sides, cool completely, tightly cover with plastic wrap and freeze for up to 3 months. When ready to use, bring it out of the freezer, top with your favorite toppings and bake as usual.

By Shinee. This's my absolute favorite summer pizza right here! Prep: 20 minutes mins. Cook: 5 minutes mins. Total: 2 hours hrs 25 minutes mins. Servings: 4 servings. Save Recipe Saved Recipe Pin Recipe Comment Print Recipe.

Instructions Bring the pizza dough to room temperature, about 2 hours on the counter. Stretch out both pizza dough balls into inch circles on a lightly floured counter. Watch my video on how to stretch pizza dough. Heat the grill over high heat for at least 10 minutes.

When ready to grill, clean and oil the grates. I soak veg. oil into a paper towel and run it all over the grates using a pair of kitchen tongs. Reduce the heat to medium high. Then carefully place each crust directly on the grill, cover and cook for about 2 minutes.

Using a kitchen tong, flip it and grill for another 2 minutes or so, until the crust is nice and cooked. Transfer the grilled pizza crusts onto a baking sheet.

Spread pesto evenly on both pizza crusts. And generously sprinkle a cup of mozzarella cheese on each pizza. Then place artichoke pieces, and throw in roasted bell pepper strips. Finally sprinkle parmesan cheese on top. Slide the assembled pizzas back on the grill and cook until the cheese is melted, minutes.

Serve immediately. Nutrition Serving: 0. Course: Main Course, Snack. Cuisine: Italian. As a nice bonus, they never fail to impress the guests. Be sure to follow us on Instagram to stay up to date with all things Living the Gourmet, and for more great recipes, tips and tricks. Dear Angie, I remember loving leftover pizza for breakfast!!

I loved it cold. Have a beautiful day my friend. We love to make homemade pizzas on Friday nights and this spicy artichoke caper pizza was a huge hit!

So much flavor! Dear Emily, Thank you for letting me know. I appreciate that with all my heart. Have a beautiful rest of the day. Dear Capri Lilly, Thank you for writing to let me know.

I means so much to me to know that you enjoyed it. Have a wonderful day! Oh what a delicious pizza topping combo this is!! Oh, I hope that you enjoy it if you do give it a try. Thank you for visiting. Have a great day. Thank you Traci, I hope that you enjoy it if you give it a try. I love artichoke hearts too!!

Have a wonderful day. Artichoke is one of my favorite pizza toppings! I can't wait to try this one! It sounds delicious. Dear Heather, Thank you.

I hope that you enjoy it if you give it a try. Thank you always for visiting. Have a beautiful evening. Looks so yummy and I am going to try out this weekend, going to get all the ingredients ready before I start. Thank you for your kind words. Have a great weekend.

Your pizza looks delicious and the filling of spicy artichoke and capers sounds so delightful. I would love to give this recipe a go for sure. This pizza sounds amazing. I love homemade pizza - not just because it tastes great, but also because the work involved makes me feel better about eating "pizza again".

I'm always looking for interesting vegetarian topping options. The artichokes and capers combo is new to me, so I will definitely give it a try. Oh, I agree! Making your own pizza is comforting, from the dough to using your imagination of combinations of toppings.

It is just limitless to the combinations to create and enjoy. Thank you for your kind words and for visiting. I hope that you enjoy the recipe if you give it a try.

Have a wonderful weekend. Homemade pizza is the best. Especially when you can make great flavour combinations like this. I know hubby will love this. This is such a great combination for pizza then again is there actually a bad pizza combo?

I love keeping a jar of artichoke hearts in the pantry and this is a great way to use them! This artichoke and capers pizza looks SO TASTY! I must have this. This Spicy Artichoke and Caper Pizza were one of the best pizzas I have had in a long time.

The husband enjoyed it as well so this recipe will be a keeper in my book. I actually can't wait to make it again! I love pizza and my favorites are always the veggies one. This one has all of my favorites on it, delicious! One of the best flavor combo for pizza. Looks so perfect and delicious.

I wish I could grab a slice. This looks absolutely delicious! I love trying new flavors on pizza, I can't wait to try your recipe. When it comes to pizza I'm the first in line and homemade is the very best. I LOVE your combination of flavors - simple but well-paired. I really don't like when a pizza is five inches thick with a myriad of toppings.

Yours is perfect so you can taste the flavors. A Cuban-Style Pizza would also likely pair deliciously with […]. Your email address will not be published. Notify me via e-mail if anyone answers my comment. This site uses Akismet to reduce spam. Learn how your comment data is processed.

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Pin Recipe. Units US M Scale 1x 2x 3x. active dry yeast 1 tsp.