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.
- 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
- grilled LEMON and caramelized onions
- Shredded Brussels sprouts
- 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.
- pizza dough from Food 52's recipe
- olive oil extra virgin
- kosher salt or flaky sea salt
- green onions
- black and green olives or both
- cherry tomatoes sliced in half
- assortment of bell peppers sliced thin
- asparagus shaved using a vegetable peeler and the tips
- sugar snap peas or peas
- To make the pizza dough, follow the recipe from Food 52 (linked above) but use a baking sheet instead of a cast iron skillet.
- 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 Garden Focaccia, drizzle some olive oil evenly over the pizza dough and then season with salt.
- Decorate: using all the vegetables, have some fun creating a garden! Create flowers and anything you want. Feel free to fill up all the dough or leave some parts uncovered. It's up to you! Just have some fun making a garden.
- Bake the Garden Focaccia on the bottom rack of the oven for about 20 to 25 minutes, until the bottom and edges of the crust are golden brown.
- Remove from the oven and place the pan on a heatproof surface. You may need to use a knife or spatula to loosen the Garden Focaccia from the baking sheet but it should be pretty easy to do. Cut and enjoy!