Products are manufactured and sold by a third party. As an associate, Openfit may earn commissions from qualifying purchases on this site.
It’s not hard to find pizza. If you are trying to stick to your healthy meal plan, then at times it might feel like pizza Finding a quality Italian joint to make you a perfectly crisp thin crust pizza isn’t easy. Not to mention an authentic pizza joint pie isn’t necessarily going to be the healthiest. If you are looking for a healthier pizza then frozen pizza and chain store pizza are both off the table. This Artichoke Pizza recipe is a delicious alternative to take out.
To make a delicious gourmet pizza at home the only ingredient you might need to add to your grocery list is a little active dry yeast. A good way to get your yeast nice and active is to get them into the warm water right away while you prepare your other ingredients. If you have a stand mixer take advantage of that dough hook and let the mixer do the work. Between 10 and 15 minutes in the stand mixer will get your pizza dough nice and workable.
Don’t have the time to make your dough from scratch? A whole wheat pizza dough from the grocery store works well too.
Making an artisan Artichoke Pizza at home has never been easier with this recipe featuring artichoke hearts, sliced mushrooms, and fresh olives.
- ¼ oz. active dry yeast
- 1 cup warm water (100-110°F)
- 2 tsp. sugar
- 3-3¼ cups whole wheat flour divided use
- ½ tsp. fine sea salt (or Himalayan salt)
- 2 tsp. olive oil divided use
- Nonstick cooking spray
- ½ cup all-natural marinara sauce
- ¼ tsp. dried oregano
- ¼ tsp. dried Italian seasoning
- ¼ tsp. ground black pepper
- 1 dash crushed red pepper flakes
- ¼ tsp. garlic powder
- 6 marinated artichoke hearts drained, sliced
- ¼ medium onion thinly sliced
- ¼ cup sliced mushrooms
- 8 medium black olives cut in half
- 4 oz. shredded part-skim mozzarella cheese
FOR PIZZA DOUGH:
Place yeast, water, and sugar in a medium bowl. Let stand for 10 minutes, or until yeast become foamy.
Combine 3 cups flour and salt in a small bowl. Gradually add flour mixture to yeast mixture. Mix with clean hands until mixture does not stick to your hands. Add additional flour if needed. Roll dough into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for 2 hours.
Punch down dough to remove air; knead and roll into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for an additional 2 hours.
FOR ARTICHOKE PIZZA:
Preheat oven to 450°F.
Roll dough until it will no longer stretch. Let rest for 5 minutes. Continue to roll until it reaches your desired diameter, about 10 to 12-inches, and about ½-inch thick. Place on baking pan lightly coated with spray.
Brush with remaining 1 tsp. oil.
Spread a thin layer of marinara sauce over dough. Season with oregano, Italian seasoning, pepper, red pepper, and garlic powder.
Top with artichokes, onion, mushrooms, and olives.
Sprinkle with cheese.
Bake for 10 to 15 minutes, or until crust is golden and cheese is brown.
The Nutrition Facts box below provides estimated nutritional information for this recipe.