Best 6 Artichoke Pesto Sun Dried Tomato Pizza With Three Cheeses Recipes

In the realm of delectable culinary creations, few dishes can rival the sheer indulgence of artichoke pesto sun dried tomato pizza with three cheeses. This tantalizing masterpiece of flavors and textures is a symphony of Mediterranean delights, offering a sensory adventure that transports you to the sun-kissed shores of Italy. From the crispy crust and the rich, aromatic pesto to the savory sun-dried tomatoes and the gooey, melted three cheeses, each bite is a testament to the magic that happens when simple ingredients come together in perfect harmony. Whether you're a seasoned pizza connoisseur or a novice cook embarking on a culinary journey, this recipe is your gateway to a taste of pure bliss.

Here are our top 6 tried and tested recipes!

GARLIC, ARTICHOKE HEARTS, SUN-DRIED TOMATOES, AND PESTO PIZZA

Garlic, Artichoke Hearts, Sun-Dried Tomatoes, and Pesto Pizza image

Based on a pizza from Romio's, a regional chain of pizza & pasta restaurants. One of our very favorite pizzas! The first time I ever had it, DH made it for me the night we got engaged. Ahh, the memories! :D

Provided by Halcyon Eve

Categories European

Time 35m

Yield 8 slices, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 inch) pizza crusts, unbaked (I buy or make dough)
2 -4 tablespoons olive oil
6 large garlic cloves, very thinly sliced (a garlic mandolin works well for this)
1/4 cup sun-dried tomato
simmering water
1 cup pizza sauce (more or less according to taste)
2 1/2 cups shredded part-skim mozzarella cheese, divided (or according to taste, I like it cheesy)
1 (14 ounce) can quartered water-packed artichoke hearts, drained
1/4 cup shredded parmesan cheese (or Romano or Asiago) (optional)
1 (7 ounce) container fresh basil pesto

Steps:

Preheat oven to 425* F. Stretch dough over a 12-inch greased pizza pan. Brush with olive oil and scatter garlic slices evenly over crust. Place in oven and bake for about 10 minutes or until just starting to turn golden brown.
Meanwhile, place sun-dried tomatoes in a heat-resistant, non-reactive bowl (such as Pyrex). Pour enough simmering water over to completely cover tomatoes. Let soak about 5-10 minutes or until tender; drain liquid and slice into strips.
When crust is ready, spread sauce over garlic slices (try not to shift them around any more than can be helped). Top with about 1 1/2 cups mozzarella, or to taste. Scatter strips of sun-dried tomatoes evenly over cheese. Place artichoke heart quarters evenly across pizza, then top with remaining mozzarella and the parmesan, if using.
Return to oven and bake at 425* F for about 8-10 minutes, or until cheese is melted, bubbly, and turning golden brown in spots.
Remove from oven and allow to rest 3-4 minutes to set up. Cut into slices.
Top pizza slices with dollops of pesto and serve.

Nutrition Facts : Calories 657.8, Fat 33.1, SaturatedFat 15.7, Cholesterol 90.7, Sodium 1361.1, Carbohydrate 56.2, Fiber 26.4, Sugar 10.3, Protein 47.1

ARTICHOKE SUN-DRIED TOMATO PIZZA

Artichoke Sun-Dried Tomato Pizza image

Mark loves this pizza, I make half this pizza and half the green pepper, onion, olive, and mushroom pizza. The herbs measurements are approximate, use to your own taste.

Provided by Shannon Holmes

Categories Onions

Time 55m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 24

Ingredients

1 cup warm water (100 degrees F)
1 1/4 teaspoons yeast (can use rapid rise)
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
2 1/2-3 cups flour (can do half white and half wheat)
1 tablespoon olive oil
1 tablespoon minced garlic
1 -2 teaspoon dried Italian herb seasoning
4 ounces hunt tomato sauce
1/4 teaspoon oregano
1/4 teaspoon mixed Italian herbs
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
4 -5 marinated artichoke hearts
1/4 medium onion, cut in thin slivers
3 mushrooms, sliced thin (optional)
10 black olives, sliced thin (optional)
5 sun-dried tomatoes, not packed in oil, reconstitute in
hot water, for about 15 minutes to soften
1 (12 ounce) package vegan mozzarella cheese or 1 (12 ounce) package vegan mozzarella cheese, sliced thin
olive oil
cooking spray

Steps:

Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
Add the garlic, oil, salt and herbs.
Add about 1 1/2-2 cups flour, mix well.
Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
Cover with the mixing bowl.
Let rise about 20-30 minutes or until doubled in bulk.
Punch dough down, knead on lightly floured board, set aside.
Coat your pizza pan with olive oil.
Place the dough in pan, roll out in pan.
Preheat oven to 425 degrees F.
Spoon and spread the dough with the sauce.
Sprinkle with the herbs and seasonings.
Decorate with the artichokes, olives, onions, black olives,.
and sundried tomatoes.
Sprinkle with the cheese.
Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
Let stand 2 minutes, cut and enjoy.
FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.

ARTICHOKE, PESTO & SUN-DRIED TOMATO PIZZA WITH THREE CHEESES

Artichoke, Pesto & Sun-Dried Tomato Pizza With Three Cheeses image

I used to bartend at Romano's Macaroni Grill. I thought their food was gross and it really is among the unhealthiest food you can find, but I enjoyed their Basil Pesto Chicken Pizza, which I ate often. I don't think it's even on the menu anymore, and it's been years since I've had it so I wouldn't call this recipe as an exact copycat... but it's close enough for me. I include artichokes and red pepper flakes, which Mac Grill did not use. The chicken is pretty much optional- I often make this vegetarian.

Provided by rpgaymer

Categories Chicken Breast

Time 30m

Yield 1 pizza, 2-4 serving(s)

Number Of Ingredients 9

Ingredients

12 inches pizza dough
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 -2 chicken breast, grilled & sliced
1 (14 ounce) can artichoke hearts, well-drained & quartered
1/3 cup sun-dried tomato, chopped
1/4 cup ricotta cheese
1/2 tablespoon red pepper flakes (optional)
1/4 cup basil pesto

Steps:

Preheat oven to 450.
Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.

THREE-CHEESE ARTICHOKE-AND-SUN-DRIED-TOMATO DIP

Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip image

Wonderfully comforting, this hot cheese dip blends cream cheese, Colby Jack, and Parmigiano for a serious foundation of flavor. Stir in chopped marinated artichoke hearts and sun-dried tomatoes before the dish finishes in the oven, for both texture and seasoning, and it becomes almost a meal in itself.

Provided by Greg Lofts

Categories Appetizers

Time 45m

Yield Serves 10 to 12

Number Of Ingredients 12

Ingredients

2 teaspoons extra-virgin olive oil
1 shallot, minced (1/2 cup)
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
8 ounces cream cheese, cut into 1-inch pieces, room temperature
8 ounces Colby Jack, shredded (about 2 1/2 cups)
1 1/2 ounces Parmigiano-Reggiano, finely grated (about 1/3 cup)
1 tablespoon Worcestershire sauce
1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped
12 sun-dried tomatoes, drained if oil-packed, coarsely chopped (1/3 cup)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
Crackers and crudités, for serving

Steps:

Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.
Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.

TOMATO AND ARTICHOKE PIZZA

Tomato and Artichoke Pizza image

This pizza is simple and delicious. If you have a Publix Supermarket near you, try the pizza dough from the bakery. You can also try making your own.

Provided by Dominick and Amanda

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

cooking spray
1 (10 ounce) container pizza dough
1 tablespoon olive oil
1 -2 tablespoon garlic, minced
1 tablespoon fresh basil, sliced
1 (14 1/2 ounce) can chunky tomatoes, drained or 1 (14 1/2 ounce) can you can use fresh plum tomatoes
1 (8 1/2 ounce) can artichoke hearts, drained and quartered
8 ounces fresh mushrooms, rinsed and sliced
8 ounces feta cheese, crumbled
1/2 cup red bell pepper, thinly sliced

Steps:

Preheat oven to 425 degrees. Lightly grease 13-by-9-inch baking pan with cooking spray.
Unroll pizza dough and press evenly over bottom and about 1 inch up sides of prepared pan.
Brush dough lightly with olive oil. Sprinkle with garlic and basil.
Cover with drained tomatoes, artichoke hearts, and mushrooms.
Sprinkle with feta cheese and sliced bell pepper.
Bake pizza for about 20 minutes until crust is golden brown.

Nutrition Facts : Calories 130.8, Fat 8.4, SaturatedFat 4.8, Cholesterol 26.8, Sodium 358.7, Carbohydrate 8.7, Fiber 3.7, Sugar 3.9, Protein 6.7

PESTO, SUN-DRIED TOMATO, ARTICHOKE, SPINACH, FETA PIZZA

Pesto, Sun-Dried Tomato, Artichoke, Spinach, Feta Pizza image

Bursting with Mediterranean flavors, this is our absolute favorite pizza! Pesto sauce and topping amounts can be easily modified, we usually don't measure the vegetables.

Provided by noway

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 pizza dough (thawed frozen bread dough also works well)
4 tablespoons pesto sauce (to taste)
2 ounces spinach leaves
2 cups mozzarella cheese, shredded
4 ounces sun-dried tomatoes, cut into thin slices
5 ounces frozen artichoke hearts
2 roma tomatoes or 2 cherry tomatoes
2 ounces feta cheese
black pepper, to taste
3 tablespoons parmesan cheese, freshly grated

Steps:

Preheat oven to 500°F.
Roll or stretch pizza dough out on a lightly floured work surface to a 12-inch circle and transfer to a lightly-floured pizza pan or baking sheet.
Brush dough with pesto.
Scatter the sun-dried tomatoes around the pizza.
Sprinkle the mozzarella evenly, next layer the spinach leaves.
Scatter the artichokes, Roma tomatoes and crumbled feta.
Season to taste with pepper.
Top with parmesan.
Bake for 10-12 minutes, or until crust is browned.

Tips:

Use fresh ingredients whenever possible. This will give your pizza the best flavor.
Don't be afraid to experiment with different toppings. There are endless possibilities, so have fun and create a pizza that you'll love.
Make sure your oven is hot enough before baking your pizza. This will help the crust get crispy and the toppings to cook evenly.
Don't overcrowd your pizza. Too many toppings will make it soggy.
Bake your pizza until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

Artichokes, sun-dried tomatoes, and three cheeses come together to create a flavorful and satisfying pizza that's perfect for any occasion. Whether you're having a casual get-together with friends or a special dinner with family, this pizza is sure to be a hit. So next time you're looking for a delicious and easy meal, give this artichoke pesto sun-dried tomato pizza with three cheeses a try. You won't be disappointed!