Garlic, Artichoke Hearts, Sun-Dried Tomatoes, And P

Name: Garlic, Artichoke Hearts, Sun-Dried Tomatoes, And Pesto Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
Remove from oven and allow to rest 3-4 minutes to set up. Cut into slices.
6
Top pizza slices with dollops of pesto and serve.

898

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 10 ingredients. The key ingredients include: 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, and more.

Yes, Garlic, Artichoke Hearts, Sun-Dried Tomatoes, And Pesto 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!

Garlic, Artichoke Hearts, Sun-Dried Tomatoes, And Pesto Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions