Garlic and Artichoke Pizza49 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“Deliciously quick and easy - a gourmet pizza in half the time you would think! You could use any pizza crust, but Quick and Easy Pizza Crust submitted to this site by Amanda Rider fits the definition of quick, easy, and delicious!” - by Brandosgirl
Original recipe yields 8 servings
- Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
- Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
- Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
- Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
Amount Per Serving (8 total)
- 356 cal
- 21.3 g
- 25 g
Based on a 2,000 calorie diet
Reviews (49)Rate This Recipe
"O.k. as is, but to me it's way better when using a white sauce (olive oil w/ minced garlic, warmed in microwave to infuse the oil) or a pesto sauce. We also like it with a stronger cheese like romano ..." See moremixed w/ mozzerella. Fresh basil is really good on this too."
What a Dish!
"This was delicious! I used a whole-wheat Boboli thin pizza crust, and instead of spaghetti sauce I just used plain tomato sauce sprinkled with Italian seasoning and parmesan cheece. The artichoke he..." See morearts were sooo good cooked with the garlic. I had some Gouda cheese that I had to use, so I used that instead of Colby. This was the best pizza I've ever made! I think next time I will double the garlic. Oh, and I definitely didn't use that much cheese! Maybe 1.5 cups of shredded cheese."
"Would be 5 star I think if used different cheese. Perhaps mozzerella and some feta? Great if you are a fan of veggie pizza. Made some modifications: added about half of red bell pepper to the garl..." See moreic/artichoke saute, and this really helped on issue of excess liquid that many reviews commented on. Also, added fresh basil during about the last 3 minutes of cooking -- really adds to flavor. Used Boboli pizza crust and sauce -- good choice. Boboli crust instructions said to only cook for 10 minutes, whereas the recipe said 20. Took out after 10, but flavors weren't quite there yet. Put back in for about another 10, and it was much better, and crust held up fine to the extra 10 minutes of cooking. Will make again. "
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