Basil Pesto, Artichoke Hearts, Sun-dried Tomato and

Name: Basil Pesto, Artichoke Hearts, Sun-dried Tomato and Roasted Bell Pepper Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small pizza shell prepared, fresh or pre-baked, prefer whole wheat; 1/2 cup basil pesto home made or jarred; 2 ounces artichoke hearts marinated, drained and sliced; 4 ounces cheddar cheese prefer old and sharp, shredded; 2 ounces sweet red bell peppers, roasted sliced; 2 ounce sundried tomatoes oil-packed, drain slightly and sliced; 4 each mushrooms, button or cremini, sliced; 4 tablespoons black olives sliced; 1/4 teaspoon sea salt; 4 tablespoons parmesan, parmigiano-reggiano cheese, grated 2 tablespoons on each top; 1 x arugula (roquette) for garnish, optional

Servings: persons

2 small pizza shell prepared, fresh or pre-baked, prefer whole wheat
1/2 cup basil pesto home made or jarred
2 ounces artichoke hearts marinated, drained and sliced
4 ounces cheddar cheese prefer old and sharp, shredded
2 ounces sweet red bell peppers, roasted sliced
2 ounce sundried tomatoes oil-packed, drain slightly and sliced
4 each mushrooms, button or cremini, sliced
4 tablespoons black olives sliced
1/4 teaspoon sea salt
4 tablespoons parmesan, parmigiano-reggiano cheese, grated 2 tablespoons on each top
1 x arugula (roquette) for garnish, optional

1
Preheat oven to 425 degrees F.
2
Spread the pesto equally over each prepared personal sized pizza shell.
3
You can make the pizza crust fresh or use prepared pizza dough or pre-baked shells.
4
Top the layer of pesto with cheddar, artichoke hearts, bell pepper, sun-dried tomatoes, mushrooms and black olives.
5
Sprinkle parmesan over the top.
6
Then Sprinkle sea salt.
7
Bake in the well pre-heated oven for 15 to 20 minutes or until cheese is starting to brown and tomatoes are nicely done.
8
Remove, let cool for a few minutes.
9
Serve warm topped with arugula if desired.

214

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 2 small pizza shell prepared, fresh or pre-baked, prefer whole wheat, 1/2 cup basil pesto home made or jarred, 2 ounces artichoke hearts marinated, drained and sliced, 4 ounces cheddar cheese prefer old and sharp, shredded, and more.

Yes, Basil Pesto, Artichoke Hearts, Sun-dried Tomato and Roasted Bell Pepper 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!

Basil Pesto, Artichoke Hearts, Sun-dried Tomato and Roasted Bell Pepper Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions