- 8 Ounces whole-wheat dough
- 1 Cup cherry tomatoes, sliced
- 1 Cup artichoke hearts
- 1 Tablespoon pesto
- 1 Cup shredded mozzarella cheese
Preheat the oven to 350 degrees.
Let the dough sit at room temperature for 20 minutes before handling so it wil soften. Form the dough into a 10-inch flat, circular shape. Spread the pesto evenly onto the dough. Place the mozzarella cheese, tomoatoes, and artichoke hearts evenly on the dough. Bake the pizza in the oven for 20-25 minutes or until it is cooked all the way through. Remove it from the oven and let it cool for 10 minutes.
Calories Per Serving1274
Folate equivalent (total)906µg100%
Cheesy Mozzarella, Tomato, Artichoke, and Pesto Pizza
Marinara sauce and pesto come together to make the most delicious pizza in this Cheesy Mozzarella, Tomato, Artichoke, and Pesto Pizza! It can be made with any kind of crust, whether you like thin, crispy crust, grain-free, soft and doughy … it’s all about the toppings, and this pizza has them right.
- ½ pounds Pizza Dough, Homemade Or Store-bought
- 1 cup Marinara Pizza Sauce (or To Taste)
- 8 ounces, weight Fresh Mozzarella Ball, Cut Into Slices
- 2 Tomatoes, Sliced
- ⅓ cups Sun-Dried Tomatoes, Chopped
- ⅓ cups Marinated Artichokes, Chopped
- ⅓ cups Pesto
- ½ cups Fresh Basil Leaves (optional)
If you’re using your own from-scratch dough, preheat oven and prepare dough according to your recipe’s instructions. If using store-bought, preheat oven and prepare dough acording to directions on the packaging.
Evenly spread marinara sauce on pizza, leaving a little space at the edges for the crust. Top with mozzarella slices, tomato slices, sun-dried tomatoes, and artichokes. Dollop spoonfuls of pesto evenly over the pizza.
Place in the oven and bake according to crust instructions. (When using fresh dough, you typically want to bake it at 425°F for 15–20 minutes, or until dough has crisped and turned golden in color. Make sure to double check the recipe/package you’re using.)
About Life Blessons
Carmen writes the blog, Life Blessons, which provides an intimate look into her life as a twentysomething woman as she details her experiences learning how to live out her faith, enjoy the simple things in life and be the woman God created to her to be. Along the way, she shares the blessings and lessons that are a part of this journey, the things she likes to call her "blessons." Feel free to read more at her blog, Life Blessons.
- 1 teaspoon white sugar
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 ½ cups all-purpose flour
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Although making pizza is simple, there are few tricks that will help ease the process along.
Economical Pizza Dough Recipe
I found an outstanding solution that’s economical, just as quick as waiting for delivery, and masks that pungent flavor that whole grains can have.
Instead of whole wheat flour use white whole wheat flour, which is the same flour that I add in baked goods that you’ll find in this Cherry Almond Mug Cake.
The white whole wheat flour is just as healthy as whole wheat, but it has a milder taste and comes from a lighter colored bran.
In addition, I also use quick rise yeast. By the time I gather all my toppings the dough begins to expand, but I don’t find it necessary to wait an hour for it to rise.
Lastly, I took advice from King Arthur Flour‘s recipe A Tasty Whole-Grain Pizza Dough and added 2 tablespoons of orange juice to cut the bitter taste that whole wheat flour can have.
Now all that is left to do is pat the dough in an iron skillet or pizza stone, add your toppings and bake at 450 degrees!
Homemade Pizza Sauce
Ready made pizza sauce is convenient, but you can easily make your own sauce in minutes!
Check out my homemade pizza sauce recipe! Simple to make and tastes delicious with whole wheat pizza dough.
In addition, pesto is another great sauce to try on pizza.
Pizza Topping Ideas For Whole Wheat Pizza
What are your favorite topping to add to pizza? I love loading up the vegetables and Alan’s favorite is pepperoni.
Rustic Spinach, Artichokes and Basil Pesto Pizza
Today, I am sharing with you rustic style pizza with homemade basil pesto, meaty artichokes and my all-time favorite spinach. Artichokes and spinach are two ingredients which I will happily eat on any pizza any day!! I adore these two ingredients.
Homemade pizza is like a blank canvas, you can paint it with any yummy flavor combinations, fresh vegetables and what not!! When I don't have time to make pizza dough at home, I often buy pizza base form local bakery/store. This vegetarian pizza with basil pesto, artichokes and spinach comes together very fast, is economical and great for game nights. Drizzle a little olive oil on top and you will have the authentic rustic Italian pizza at home.
I have used canned artichoke for this pizza, if you like you can also use frozen artichokes. Just wash frozen artichokes under hot water for 1 minutes before using and do squeeze out any extra water.
Feel free to add more toppings to this yumm pizza. Chicken strips, red onions, roasted peppers, zucchini will also be great for a tasty variation.
Rustic Spinach, Artichokes and Basil Pesto Pizza
- 1/4 Cup Pine Nuts
- 1/4 Cup Spinach (Fresh Leaves)
- 6-7 Artichokes (you can buy frozen artichoke hearts in most grocery stores.)
- 1 Pizza Base
- 1 Cup Basil
- 1/4 Cup Parmesan Cheese (Grated)
- 1/4 Cup Mozzarella Cheese
- 2 Pickled Sweet Peppers
- 1/4 Cup Goat Cheese (Optional but recommended)
- Salt and Black Pepper
- 1/4 Cup Olive Oil
- 2 Garlic
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Pesto Artichoke Chicken Pizza
I made this pizza last year, but I never posted a picture until now. It was tragic, really, that I waited so long. Because I know that recipes require a photo to catch my eye, and you’re probably the same way. If you’re like me, you quickly lose attention flipping through a cookbook that doesn’t have pictures and won’t even consider a blogger recipe that isn’t documented in pixels. So I finally got around to posting the proof that this recipe looks (and incidentally tastes) delicious! This time around I went with a purchased bottle of pesto. But if you’ve never made your own you should give it a try. The homemade pesto on top of this pizza is outstanding!
6/25/09: I’m so frustrated! The few shots I did remember to take of this pizza turned out disastrous. I’m no pro photographer but I know when a photo is unappealing. What’s tragic is that this pizza is very appealing. Chunks of juicy rotisserie chicken and plump pieces of artichoke layered between melted Fontina and mozzarella, all on the most amazing half whole wheat crust ever created. It’s a shame that I can’t show you.
While I love having dinner guests (us “chefs” thrive off of feeding our friends and family), it is a blogging distraction. I’m so focused on getting dinner on the table in a timely fashion, that taking pictures is the last thing on my mind. So if you are ever invited to dine in my kitchen, I ask that you remind me to pull out my camera before we dive in. A recipe without a photo is just no fun.
This was my first homemade pesto. It’s so easy! But it takes a lot of ingredients that you might no always have on hand. So if that’s the case, it’s probably easier (and cheaper) to buy it pre-made. But this was the best pesto I’ve ever had.
Spinach Pesto Pizza With Artichokes and Roasted Red Peppers
Can I get a moment of silence for pizza?
If I were to make a bold, overarching statement assuming that I knew everything about everyone, it might sound like this: pizza is the most beloved food in the world. Here’s the evidence to support my claim. Pizza is built upon bread (though, it doesn’t have to be- more on that later), which is essentially the building block of human civilization. Pizza is fast, easy, and cheap. Also, PIZZA TASTES GOOD! People of various lifestyles and dietary needs all want pizza there’s cauliflower crust for Paleo pizza, gluten-free dough for the celiacs, cheese-less for the vegans, and something for everyone in between. People pizza-fy everything from bagels to french fries, and there’s really no limit to what you can put sauce and cheese on and call it a pizza.
I’ve already shared my favorite pizza dough recipe with you, and if you haven’t gotten around to making it yet you really should. There’s something so satisfying about making your own pizza and bread dough at home. I always make mine Thursday night, and it’s ready and waiting for me in the fridge when I get home from work on Friday. It tastes great, and also gives you major street cred, which is clearly an important factor. If you’re reading this at work and have the overwhelming desire to make a pizza for dinner tonight, go ahead and buy pre-made dough at the grocery store. I won’t come after you- promise!
I may have subtly hinted on Sunday that you were going to want a batch of Spinach Walnut Asiago Pesto around, and I’m here to make good on that promise. You could also buy store-bought pesto in a pinch, but then I really might come after you, so let’s not push our luck here. If you’ve tried making pizza at home before you might have been disappointed by the less-than-perfectly-crispy crust I used to be too, especially after spending years working at a pizza place where the stone-lined ovens were always at a scorching 500+ degrees. There’s plenty of products you could buy like a pizza stone, a baking steel, or backyard wood-fired oven (a lady can dream, right?). Some are cheaper than others, but really, I’m not looking to buy any of them (# teacher salary). All I do to ensure a golden, crispy crust every time is to par-bake the dough before I add the toppings. Doing this allows the dough to start to brown on the bottom without any added moisture or weight from the sauce and toppings. Other than the homemade dough and pesto, this pizza is made with two pantry staples: jarred roasted red peppers and frozen artichoke hearts. With the pizza dough and pesto already in the fridge, all I had to do was defrost the artichokes, slice the peppers, and shred some cheese for a simple dinner in under 30 minutes. The combination of whole wheat dough and vegetables made this a hearty, satisfying, filling meal. I wanted to eat another slice because it was so delicious, but I was legitimately full and satisfied after two. That’s the thing I love about eating whole, healthy, nutritious foods they are filled with the nutrients your body needs to thrive, so you can feel good about eating as much as you’d like. I hope you’ll give this pizza a try, and let me know what you think! Leave me a comment below, or take a picture of it and tag me with #bakedgreens on Instagram so I can follow along with all your pizza adventures!
Brussels Sprout, Walnut & Pesto Pizza on Whole Wheat Crust
O ur first daytrip as a married couple went awry when we found ourselves sitting in an empty restaurant somewhere in the Croatian countryside, starving, and staring at an indecipherable menu.
The drive through the top corner of Croatia and neighbouring Slovenia had been beautiful, but about two hours past lunchtime, we were desperate. We hadn’t bothered to pack anything to eat from our villa back in Lake Balaton region of Hungary, planning to stop along the way and sample the local fare. After all, half the fun of spontaneous travel is tasting the regional cuisine the only trouble was, we hadn’t seen anything other than the occasional farmhouse.
As our rented Opel Astra bumped along the absurdly narrow roads, I kept busy looking for a roadside restaurant or any sign of food. We finally pulled into a gravel parking lot where a low building flashed a neon Pizza sign in the window. Pizza? That was unexpected, but to us at the time it sounded glorious.
The place was the equivalent of a truck stop and of all the options available, there were two English word on the menu: “Pizza Extra”. To us, that sounded like the equivalent of an ‘all-dressed’ pie. Sure, why not. We didn’t exactly have another choice. This was long before the days of Urban Spoon or Twitter, where we could ask for recommendations on the spot. We didn’t even have a cell phone between the two of us.
Our “Pizza Extra” ordered, we sat back and waited. The two patrons behind the bar, elderly women with ample bosoms and floral dresses, observed us without the slightest expressions. The rest of the tables were deserted. Judging from the look of the place, we were not expecting greatness, but nothing could have prepared us for what was delivered to our table.
There was a pizza crust all right, and a generous smear of tomato sauce that more resembled tomato paste. But the main, nay, the sole topping was garishly coloured mixed peas and corn, most definitely the variety found in the frozen foods aisle. A few strands of cheese draped themselves over the lumpy pizza but not nearly enough to hold the vegetables together when we tried to pick up a slice. The hardened peas and corn jumped ship and scattered across the table, then rattled to the floor like green and yellow hailstones. All that remained was a remarkably bare pizza crust slicked with red paste.
I remember us being too surprised to speak, but I wanted to giggle at the absurdity of it all. Without question, it was the most disappointing pizza of my life and I am embarrassed to say it remains as my single impression of Croatian cuisine.
What’s my point? Well, while you can make pizza with almost anything you have on hand, there is a limit as to what is acceptable – especially if it comes from the frozen food aisle.
I’ve always been one to make a soup, salad or pizza from bits of this and that in the refrigerator and it’s a good exercise in creative cooking. In fact, some of my best dishes have come from moments of desperate, like today’s Green Pizza (for lack of a better name).
I was craving pizza this week, but next to nothing in the fridge resembled traditional toppings. But at a closer inspection, I spied pesto in the freezer, alongside a bag of walnuts. Bingo. I already knew that brussels sprouts on nachos were delicious, so why not pizza? Also, walnuts with brussels sprouts? Already proven to be a winning combination in this quinoa dish.
Just like that, pizza became a valid dinner option, and I didn’t even have to open a bag of corn. Just kidding.
I’ve been making pizza crust with my fresh ground soft wheat and it produces a marvellous base, with the edges crisping up like a cracker. It packs so much flavour, I like to keep my toppings thin to allow the crust to shine.
Any pesto would be delicious on this pizza, but I used a homemade ramp pesto I made and froze last year. It’s held up remarkably well over the months, but it was high time I used it up. New ramps will be showing up in our back yard in just a few weeks!
For this pizza, I spread the pesto, added a layer of shredded cheese and sent it to the oven for a pre-bake. The whole wheat crust takes a little longer than usual and the delicate brussels sprouts only need a few minute to cook.
While the crust was baking, I tossed the brussels sprout leaves with a dollop of pesto, the walnuts and a sprinkling of Parmesan cheese. This would be a pretty great salad on its own, but I had bigger plans for the greens.
Once the pesto-cheese pizza had baked for 10 minutes, I added the brussels sprouts and walnuts on top. The whole thing went back into the blazing hot oven for barely five minutes and it was ready to be sliced and devoured.
We loved this Brussels Sprout, Walnut & Pesto Pizza on Whole Wheat Crust. The walnuts were lightly toasted and the brussels sprouts were slightly charred but still crunchy. A layer of cheese hid out underneath the green and stayed soft and stretchy. And that crust! I’ve included the recipe as you are going to want to try it soon.
Artichoke Pesto Pizza on Whole-Wheat Dough Recipe - Recipes
The healthiest way to enjoy pizza is using a thin crust and refraining from deli meats and excess cheese. This pizza has a lot of flavor from the vegetables and feta cheese. Use a pizza stone to create a crispier crust.
1. Preheat the oven to 400°f. Line a baking sheet with foil.
2. Place the pizza crust on the baking sheet, and spread the pesto evenly over the crust. Top with the artichokes, feta and mozzarella cheeses, roasted pepper and olives. Bake for 20 minutes, or until the pizza crust gets crisp and lightly browned. Cut into 8 wedges.
one 12-inch-round store-bought thin pizza
1/4 cup pesto
3 canned artichokes, drained and diced
1/4 cup crumbled feta cheese (about 1 oz)
3/4 cup shredded mozzarella cheese
1/2 cup diced roasted red pepper (about 1 small roasted red pepper)
1/4 cup diced black olives
Nutritional Analysis per Serving
Protein 10 g
Fat 7 g
Saturated Fat 2.1 g
Carbohydrates 27 g
Cholesterol 8 mg
Sodium 516 mg
Fiber 1.8 g
Prep Time: 10 minutes
Cook Time: 20 minutes
Make Ahead: Prepare earlier in the day, but bake just before serving.
Nutrition watch: One slice of whole wheat crust has about three times the fiber of white flour crust.