Garlicky Artichoke Pizza

Garlicky Artichoke Pizza
Contributor
Garlicky Artichoke Pizza

Jane Bruce

Garlicky Artichoke Pizza

This pizza is simple and delicious. Resist the urge to put more veggies on it. Let the artichoke shine! OK, and the garlic I guess.

See all recipes with garlic.

Click here to see 9 Amazing Artichoke Recipes.

Notes

*Note: Click here for béchamel sauce recipe.

Ingredients

  • All-purpose flour, for rolling the dough
  • One 9-ounce ball frozen pizza dough, thawed
  • 1/3  Cup  béchamel sauce*
  • artichoke hearts
  • cloves garlic, diced
  • 1/2  Cup  fresh mozzarella

Directions

Preheat the oven to 425 degrees.

Coat a work surface with flour. Roll out the pizza dough until it's about 8 inches in diameter. Spread the sauce evenly across, leaving some room around the edges for crust. Then, spread the artichoke evenly until covered. Sprinkle garlic all over pizza and sprinkly the cheese on top. Lightly dust a baking sheet with flour and place the pizza on the baking sheet. Bake until the cheese is golden brown, about 15-18 minutes. Enjoy! (Look out for garlic breath).

Nutritional Facts

Total Fat
3g
4%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
47mg
16%
Carbohydrate, by difference
7g
5%
Protein
16g
35%
Vitamin A, RAE
12µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
9mg
1%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
3mg
21%
Phosphorus, P
165mg
24%
Selenium, Se
26µg
47%
Sodium, Na
474mg
32%
Thiamin
1mg
91%
Water
54g
2%
Zinc, Zn
2mg
25%

Garlic Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Garlic Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.