Artichoke and Cherry Tomato Pizza

This thin crust artichoke and tomato pizza is a total showstopper, topped with mozzarella, Parmesan cheese, and fresh basil.

Artichoke & tomato pizza

Alright: ready for an insanely good homemade pizza recipe? As you may know, Alex and I are very into homemade pizza: we’ve been researching the best way to make pizza for over 10 years. We’ve even traveled to Italy to do pizza research! (The best kind of research, really.) Now, we’ve made all sorts of pizzas over the years, from classic Margherita pizza to out of the box Mexican pizza. Today’s recipe is a classic pizza with a twist: artichoke and cherry tomato, with a thin crust pizza dough. It’s so, so delicious and it tastes just as good as these pictures make it look. Maybe better. Keep reading for this artichoke and tomato pizza recipe.

Related: 15 Best Fresh Tomato Recipes

Artichoke & tomato pizza

Making this artichoke & tomato pizza

This pizza is very simple to make: especially because we decided to use our Thin Crust Pizza Dough. Instead of stretching the dough as in our standard pizza dough recipe, all you need to do is roll out the dough. This makes for more consistent results and makes the pizza a little healthier, since there is less crust!

When topping Italian artisan pizza, you’ll be pretty light handed on the toppings: restraint is key! The toppings for this artichoke and tomato pizza are modest, which lets the flavors shine through. Our Easy Pizza Sauce is tangy and garlicky, and you’ll top it with just enough mozzarella cheese and a thin layer of Parmesan. Then there’s the artichoke hearts and cherry tomatoes: instead of loading down the pizza with a whole bunch of toppings, you’ll just use a small amount and scatter them across the pizza. Not only does it look prettier and taste better, it makes the pizza more stable in the oven.

Related: Our Favorite Pizza Topping Ideas

Artichoke & tomato pizza

Pizza making tools

To make this artichoke and tomato pizza, here are a few tools you’ll need to make the BEST homemade pizza:

  • Pizza stone: A pizza stone is what makes Italian pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we recommend, and a bit more on pizza stone care.
  • Pizza peel: A pizza peel is used to slide the pizza onto the hot pizza stone in the oven. We recommend this Standard pizza peel or this Conveyor pizza peel. The conveyor pizza peel is absolutely worth the extra investment since it makes it very easy to slide the pizza out of the oven.
Veggies

How to make thin crust pizza dough

To make this artichoke and tomato pizza, you’ve got to start with a great Italian pizza dough! Alex and I have been working on our recipe for over 10 years. One of our best tips for next level Italian pizza dough is to use great flour! The flour we use is called Tipo 00 flour; it’s what artisan pizza restaurants use. It makes for a beautiful, supple and fluffy dough.

While we have a few pizza dough recipes that you can make depending on your tastes and equipment, we made this pizza using our Easy Thin Crust Pizza Dough method. The great thing about our thin crust pizza is that you roll out the dough — you don’t have to worry about stretching it! It’s also a tad healthier than standard pizza dough because there is less dough overall.

The dough recipe we almost always use is our Best Pizza Dough; we make it using stand mixer, but you can also knead it by hand. This is a classic dough that you stretch by hand, and we use in all our classic pizzas. Or, you can try our quick pizza dough made in a food processor: which takes just 35 minutes from start to finish!

Vegetarian dinner party

Looking for more homemade pizza recipes?

Outside of this artichoke and tomato pizza recipe, here are some of our favorite pizza recipes:

This artichoke & tomato pizza recipe is…

Vegetarian.

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Artichoke & tomato pizza

Artichoke and Cherry Tomato Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: Sonja
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 8 slices (1 pizza) 1x

Description

This thin crust artichoke and tomato pizza is a total showstopper, topped with mozzarella, Parmesan cheese, and fresh basil.


Scale

Ingredients


Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Make the 5 Minute Pizza Sauce.
  4. Prepare the toppings: Quarter the artichoke hearts. Slice the cherry tomatoes in half. Thinly slice the basil.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions (or Thin Crust Dough if using thin crust). Then gently place the dough onto the pizza peel.
  6. Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Add the mozzarella cheese, then top with artichoke hearts and cherry tomatoes. Top with a few pinches of kosher salt.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
  8. Top with sliced basil. Slice into pieces and serve immediately.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Tomato Pizza, Artichoke Pizza, Artichoke and Tomato Pizza

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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