I steamed some artichokes the other day and had waaaaay more than I could ever eat by myself, so I needed a great recipe to use them up. I’ve never really had artichoke pizza, so this was a new adventure for me. First things first – you have to get the hearts out. I am an artichoke novice, and had no idea there was that sharp fuzzy thing in the middle (the choke). Made me wonder – is this a species of cactus? Anyone know? Here’s a quick video that shows how to do it. (mine were already cooked, but I guess you could do it beforehand also).
So I got my pizza crust all ready and got to work.
Garlic Artichoke Pizza (original recipe adapted from Allrecipes.com)
- 1 unbaked pizza crust
- 3/4 cup spaghetti sauce.
- 1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved OR 2 fresh artichoke hearts
- 1 medium tomato, cut in half and sliced
- 2 cloves garlic, minced
- 1 pound shredded Colby-Monterey Jack cheese
- Preheat the oven to 450 degrees F. Prepare pizza crust. 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.
The assembled pizza, before the oven got to it.
I ended up making just a plain cheese pizza for the kiddos and they of course gobbled that up.
Me: Really liked it. The sauce really packed a punch, and it was almost tangy.
The Mr.: Let’s just say there was only 1 piece of the pie left after the TWO of us where done. whoops.