Sunday, October 14, 2012

Pesto Pizza with Artichokes, Sun-Dried Tomatoes, and Black Olives (12-inch)

This pizza recipe was inspired by a slice I enjoyed at lunchtime one day at Paradise Pizza in the Philadelphia suburbs. It was so good that I had to reproduce it on my own.

My home version turned out even better than the restaurant's because I was able to add extra artichokes and olives, which I love.


1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded mozzarella, divided
1 1/2 tablespoons grated Parmesan cheese
1 can (14.5 ounces) artichoke hearts, drained and quartered
1/4 cup black olives, pitted and sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the Parmesan.

Arrange the artichokes on the pizza in a single layer, and then sprinkle evenly with the olives and the sun-dried tomatoes.

Top the pizza with the remaining 1/2 cup of the mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

1 comment:

  1. Great combination of ingredients... thanks for sharing your pizza on foodie friday.