Sun-Dried Tomatoes + Mozzarella + Artichoke Hearts + Pesto Pizza

Serves: 4


  • 1 cup of pesto
  • 1 ball of pizza dough
  • 1/2 cup sun-dried tomatoes in oil, drained & cut into small strips
  • 1/2 cup artichoke hearts, drained & chopped
  • 4-6 oz. fresh mozzarella cheese, sliced
  • 2 oz. pecorino romano cheese, shredded


  1. Preheat the oven to 550 degrees with a pizza stone placed on a lower rack in the oven.
  2. Press and stretch the pizza dough into a 14″-16″ circle and place on a pizza steel lined with parchment paper. Use a rolling pin to make the dough as thin or thick as you’d like.
  3. Top the pizza with sauce, cheese, sun-dried tomatoes, and artichoke hearts.
  4. Bake in the oven, on a lower rack, with the parchment paper underneath, for 5 min.
  5. Remove the parchment paper and cook for another 3 min (or until the crust is golden brown and crisp).
  6. Use a pizza cutter to slice the pizza and enjoy!

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