Best 3 Artichoke Sun Dried Tomato Pizza Recipes
Are you craving a delicious and flavorful pizza that combines the bold taste of artichokes and the tangy sweetness of sun-dried tomatoes? Look no further! In this article, we'll take you on a culinary adventure as we explore the best recipes for artichoke sun-dried tomato pizza. From choosing the perfect ingredients to assembling and baking your pizza like a pro, we'll guide you through every step of the process. Get ready to tantalize your taste buds with this mouthwatering combination of artichokes, sun-dried tomatoes, and a crispy, golden crust. Let's dive into the world of artichoke sun-dried tomato pizza and discover the secrets to creating a pizza that will impress your friends and family!
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE SUN-DRIED TOMATO PIZZA
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
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.
PESTO, SUN-DRIED TOMATO, ARTICHOKE, SPINACH, FETA PIZZA
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
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.
ARTICHOKE, PESTO & SUN-DRIED TOMATO PIZZA WITH THREE CHEESES
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
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.
Tips:
- For a crispier crust, pre-bake the pizza dough for 5-7 minutes before adding the toppings.
- Use a variety of toppings to create a flavorful and visually appealing pizza. Some popular options include artichoke hearts, sun-dried tomatoes, olives, mushrooms, and bell peppers.
- Don't overload the pizza with toppings, or it will become soggy. A good rule of thumb is to use no more than 1 cup of toppings per 12-inch pizza.
- Use fresh, high-quality ingredients for the best flavor. If you're using canned or jarred ingredients, be sure to drain them well before adding them to the pizza.
- Bake the pizza at a high temperature (450-500 degrees Fahrenheit) for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
Artichoke and sun-dried tomato pizza is a delicious and easy-to-make meal that is perfect for any occasion. With its crispy crust, flavorful toppings, and melted cheese, this pizza is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this artichoke and sun-dried tomato pizza a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #vegetables #vegan #vegetarian #pizza #dietary #egg-free #mushrooms #free-of-something #onions #tomatoes
You'll also love