Artichoke Pesto Pizza on Whole-Wheat Dough Recipe

Artichoke Pesto Pizza on Whole-Wheat Dough Recipe
Contributor
Haley Willard

With this pizza recipe, substitute the classic marinara base for a pesto base topped with artichokes and tomatoes.

Click here to see 15 Better Than Takeout Pizza Recipes

1
Servings
2353
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Ounces whole-wheat dough
  • 1 Cup cherry tomatoes, sliced
  • 1 Cup artichoke hearts
  • 1 Tablespoon pesto
  • 1 Cup shredded mozzarella cheese

Directions

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. 

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Nutritional Facts

Total Fat
97g
100%
Sugar
39g
43%
Saturated Fat
31g
100%
Cholesterol
144mg
48%
Carbohydrate, by difference
297g
100%
Protein
101g
100%
Vitamin A, RAE
522µg
75%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
35µg
39%
Calcium, Ca
1761mg
100%
Choline, total
88mg
21%
Copper, Cu
1mg
0%
Fiber, total dietary
34g
100%
Folate, total
165µg
41%
Iron, Fe
17mg
94%
Magnesium, Mg
219mg
68%
Manganese, Mn
4mg
100%
Niacin
11mg
79%
Pantothenic acid
3mg
60%
Phosphorus, P
1548mg
100%
Riboflavin
1mg
91%
Selenium, Se
153µg
100%
Sodium, Na
3157mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
316g
12%
Zinc, Zn
11mg
100%

Artichoke Pesto 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.

Artichoke Pesto 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.