Artichoke and Olive Pizza made with Food 52 and King Arthur Flour’s crispy pan pizza crust. So incredibly delicious! I’ve gone bonkers making this pizza a hundred times. This might be the last one as it’s time for me to explore another pizza crust recipe. If you have a favorite one, let me know.
I’m one of those people who, when I find something I like, I will eat it everyday until I am sick of it. What does this say about me?
This pizza. Oh, this pizza. Let me count the ways. This video sums up some of my favorite combinations: with shaved asparagus and pesto, with zucchini ribbons and pesto and with roasted honey nut squash and kale.
Artichoke and Olive Pizza
On Instagram, I asked for other vegetable toppings suggestions and the response was overwhelming. I wasn’t able to screenshot everything but here’s what a lot of you suggested.
- eggplant
- goat cheese + thinly sliced pears, after baking: fresh arugula and truffle oil!
- broccoli rabe
- delicata squash, cut in half moons
- brussels spouts and bacon
- black olives
- roasted squash + caramelized onions
- broccoli + red onions
- broccolini + roasted peppers
- roasted red peppers, olives zucchini + a sprinkle of feta
- bok choy leaves
- onions, peppers + broccoli
- sun dried tomato, kalamata olives and feta cheese
- sweet potato
- caramelized onions, mushrooms and artichokes
- olives, sun dried tomatoes and mushrooms
- sun dried tomatoes + feta or goat cheese
- shaved fennel and bell peppers
- balsamic mushrooms + goat cheese
- fig and arugula, prosciutto + manchego cheese (oh baby!)
- arugula, pine nuts + pesto
- artichokes, spinach and parmesan or Monterey Jack cheese
- mushrooms!!
- grilled LEMON and caramelized onions
- Shredded Brussels sprouts
- anchovies!
- spinach, broccoli and arugula
- artichoke hearts + mushrooms
- sliced potato!
- broccoli, roasted red peppers, crushes red pepper flakes + garlic
and of course, artichoke hearts and olives! This was the clear winner (so many people mentioned this combo), so I had to make this Artichoke and Olive Pizza!
Artichoke and Olive Pizza
I love marinated artichoke hearts. Like, I could eat these straight from the jar. Highly suggest using quartered ones, from a jar just to keep it simple. Have you ever cut and cooked an artichoke? I haven’t. Need to add this to my must do list for 2021.
Don’t skip the crushed hot pepper flakes. These are a must add in my opinion. OK, that’s it! I am officially retiring this pizza crust recipe and will focus on new ones. Like I said at the beginning, leave me a comment with your favorite recipe and I’ll try it! People have already told me to try the one from America’s Test Kitchen.
Artichoke and Olive Pizza
Equipment
- cast iron skillet (recommended)
Ingredients
- 1 pizza dough from Food 52's recipe
- 1 1/4 cups low-moisture mozzarella grated
- 1/3 cup tomato sauce or pizza sauce homemade or store bought
- black olives sliced
- marinated artichoke hearts
- crushed red pepper flakes
Instructions
- To make the pizza dough, follow the recipe from Food 52 (linked above).
- About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Pre-heat the oven to 450°F.
- When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (about 1 cup) evenly over the pizza dough. "Cover the entire crust, no bare dough showing—this will yield caramelized edges."
- Dollop small spoonfuls of the tomato sauce over the cheese (don't spread it!). Then sprinkle on the remaining mozzarella over the tomato sauce. Gently scatter or place the black olives and 5 or 6 marinated artichoke hearts over the top, arranging them however you'd like. Be careful not to pile on too much.
- Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown.
- "Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly, then as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy."
- Garnish with crushed red pepper flakes if desired. Use kitchen shears to cut the pizza into slices, enjoy!
Want Low Carb Pizza Crust Options?
Try my cauliflower pizza crust (shown above) and my zucchini pizza crust. Both are so delicious!!
