This artichoke, mozzarella and arugula pesto pizza is a fresh and flavorful homemade pizza made with a thin, crisp crust, bright pesto sauce, creamy fresh mozzarella and marinated artichoke hearts. Instead of using a traditional tomato sauce, this recipe uses pesto as the base, giving the pizza a rich, herby flavor that pairs beautifully with the mild cheese and tangy artichokes.
My son and I made this pizza using a pizza stone, and the result was a wonderfully crisp crust with just the right amount of chew. The dough recipe makes two 10-inch thin-crust pizzas, which is perfect for a small pizza night or for making one pizza now and saving the other portion of dough for later. Once the pizza comes out of the oven, a handful of fresh arugula is added on top for a peppery finish and a little freshness in every bite.
This pesto pizza is simple enough for a casual weeknight meal but special enough to serve when you want something a little different from the usual cheese or pepperoni pizza. The combination of artichokes, mozzarella and arugula makes it colorful, satisfying and full of texture.
Cooking Tips for Perfect Pesto Pizza
A pizza stone is one of the best tools for making homemade thin-crust pizza because it helps create a crisp, evenly baked base. For the best result, place the pizza stone in the oven while it preheats and let it heat for at least 30 minutes. A very hot surface helps the dough rise quickly and gives the crust a better texture. If you do not have a pizza stone, use a baking sheet and preheat it in the oven before adding the pizza.
When working with pizza dough, handle it gently. Press and stretch the dough from the center outward, keeping the thickness as even as possible. If the dough springs back while you are shaping it, let it rest for about five minutes before continuing. Resting relaxes the dough and makes it easier to stretch. For an extra-thin crust, you may use a rolling pin, but gentle hand-stretching helps preserve some of the air bubbles in the dough.
Because pesto, mozzarella and marinated artichokes all bring moisture to the pizza, avoid overloading the crust. A light, even layer of pesto and evenly spaced toppings will help the crust bake properly and prevent the center from becoming too soft.
Serving Suggestions
This artichoke mozzarella pesto pizza is delicious on its own, but it also pairs well with a simple side salad. A fresh arugula salad with a light lemon vinaigrette works especially well because it echoes the peppery greens on top of the pizza while adding a bright, refreshing contrast.
For a little extra heat, sprinkle red pepper flakes over the finished pizza before serving. The mild heat balances the creaminess of the mozzarella and the richness of the pesto. Serve the pizza warm, after letting it cool for a few minutes so the cheese can settle and the crust is easier to slice.
Frequently Asked Questions
Can I use a different type of cheese?
Yes. Fresh mozzarella gives this pesto pizza a soft, creamy texture, but you can use another cheese if you prefer. Goat cheese or feta can also work, although they will change the flavor and make the pizza tangier.
How do I store leftover pizza?
Store leftover pizza in an airtight container in the refrigerator for up to three days. For the best texture, reheat slices in the oven or toaster oven until the crust is crisp and the cheese is warmed through.
What can I use instead of pesto?
If you do not have pesto, you can use garlic-infused olive oil or a tomato-based sauce. Keep in mind that changing the sauce will also change the overall flavor, so choose toppings that match the base you use.
Can I make the dough ahead of time?
Yes. The dough can be made ahead and allowed to rise slowly in the refrigerator overnight. This is a convenient option if you want to prepare the pizza more quickly the next day.
What side dishes go well with this pizza?
A light green salad is a great choice. Arugula with lemon vinaigrette, mixed greens or a simple vegetable salad will keep the meal fresh without overpowering the pizza.
Artichoke, Mozzarella and Arugula Pesto Pizza
Liza A
1 hr 35 mins
20 mins
1 hr 55 mins
Main Course
Italian
300 kcal
Ingredients
For the Dough: makes two 10-inch pizzas
- 3/4 cup lukewarm water
- 1 tsp active-dry or instant yeast
- 1 3/4 to 2 cups all-purpose flour
- 1 1/2 teaspoons salt
For the Toppings: makes one 10-inch pizza
- 4 tbsp pesto sauce
- 8-9 slices fresh mozzarella
- 1/2 cup jarred marinated artichoke hearts, drained and roughly chopped
- A handful of arugula
Instructions
-
Combine the lukewarm water and yeast in a mixing bowl. Stir until the yeast dissolves, then add the flour and salt. Mix until a rough dough forms.
-
Transfer the dough, along with any loose flour from the bowl, to a clean work surface. Knead for about 5 minutes, or until the dough is smooth, elastic and slightly tacky. If it is too sticky, add more flour one tablespoon at a time.
-
Cover the dough with a clean kitchen towel and let it rise for about 1 hour, or until doubled in size.
-
Preheat the oven to 500°F for at least 30 minutes. If using a pizza stone, place it on the lower-middle rack while the oven heats.
-
Cut two pieces of parchment paper, each about 12 inches wide. Divide the dough in half. Working with one portion at a time, shape the dough into a disk and place it on the parchment paper.
-
Press and stretch the dough from the center outward until it is about 1/4 inch thick or thinner. If the dough pulls back, let it rest for 5 minutes, then continue shaping.
-
Spread the pesto sauce over the dough, leaving a small border around the edge. Arrange the fresh mozzarella slices over the pesto, then scatter the chopped artichoke hearts on top.
-
Slide the pizza, still on the parchment paper, onto the hot pizza stone using a pizza peel or the back of a baking sheet. If not using a stone, bake it directly on a baking sheet.
-
Bake for about 5 minutes, then rotate the pizza and carefully remove the parchment paper. Continue baking for another 3 to 5 minutes, or until the crust is golden brown.
-
Remove the pizza from the oven and let it cool on a wire rack for about 5 minutes. Top with fresh arugula before slicing and serving. Repeat with the second portion of dough, using additional toppings if desired.
Notes
Nutrition
Carbohydrates: 36 g
Protein: 12 g
Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 30 mg
Sodium: 600 mg
Fiber: 2 g
Sugar: 1 g
artichoke, arugula, homemade pizza, mozzarella, pesto pizza