Artichoke and Mushroom White Pizza Recipe

Name: Artichoke and Mushroom White Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Pillsbury Thin Crust Pizza Crust; 8 ounces, weight Part-skim Ricotta Cheese; 1 Tablespoon Light Cream Cheese; 1- 1/2 Tablespoon Homemade Or Prepared Pesto; 1 teaspoon Kosher Salt; 1/4 teaspoons Freshly Ground Black Pepper; 2 Tablespoons Extra Virgin Olive Oil; 16 ounces, weight Mushrooms (domestic Or Exotic); 14 ounces, weight Canned Artichoke Hearts, Drained; 1/2 cups Shredded Parmesan Cheese; 1/2 cups Shredded Mozzarella Cheese

Servings: persons

1 package Pillsbury Thin Crust Pizza Crust
8 ounces, weight Part-skim Ricotta Cheese
1 Tablespoon Light Cream Cheese
1- 1/2 Tablespoon Homemade Or Prepared Pesto
1 teaspoon Kosher Salt
1/4 teaspoons Freshly Ground Black Pepper
2 Tablespoons Extra Virgin Olive Oil
16 ounces, weight Mushrooms (domestic Or Exotic)
14 ounces, weight Canned Artichoke Hearts, Drained
1/2 cups Shredded Parmesan Cheese
1/2 cups Shredded Mozzarella Cheese

1
Begin by preparing the pizza crust as indicated on the package.
2
Bake the crust for 7 minutes.
3
Remove and allow to cool while preparing the remaining ingredients.
4
In a medium-sized bowl, combine the ricotta cheese, cream cheese, pesto, salt and pepper.
5
Mix well to combine.
6
Set aside.
7
In a large saute pan, heat 2 Tablespoons of olive oil over medium-high heat.
8
Add the mushrooms and saute for about 5 minutes, or until golden brown.
9
Spread the prepared cheese mixture over the cooled pizza crust.
10
Layer the artichoke hearts, mushrooms, Parmesan cheese and mozzarella cheese.
11
Bake at 450 for 8-10 minutes or until the cheese is melted and golden brown.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package Pillsbury Thin Crust Pizza Crust, 8 ounces, weight Part-skim Ricotta Cheese, 1 Tablespoon Light Cream Cheese, 1- 1/2 Tablespoon Homemade Or Prepared Pesto, and more.

Yes, Artichoke and Mushroom White Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke and Mushroom White Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions