Artichoke, Sundried Tomato and Ricotta Pizza


Tonight was pizza night at our house and I had so much fun coming up with this recipe.  I had a vision of a pizza with no red sauce and ricotta cheese.  What I came up with is a pizza with an olive oil and garlic sauce, marinated artichoke hearts, sundried tomatoes and ricotta cheese, sprinkled with a bit of freshly grated parmesan cheese.  My husband loved, loved, loved this pizza.  He originally said he was going to eat the pepperoni and mushroom pizza I had made for him and Kylie. As it turned out, he loved the artichoke and sundried tomato pizza so much, he only ate from that one.  It was really good!  The crust turned out very crispy, which I love.  It was thin and crispy.  This pizza actually felt like a really healthy dinner option.

I went to Home Goods last week and piked up a couple of new pizza pans.  I have two pizza pans that I always use, but wanted to look for pans that have the ventilation holes.  Let me tell you, this was the secret to a crispy and not soggy crust.  I’m so glad I grabbed these pans when I was there.  They had two left on the shelf, and I bought both of them.


For my pizza sauce, I mixed together olive oil, fresh garlic, kosher salt, crushed red pepper and oregano.  This was so flavorful!


For the toppings, I used about 6 artichokes from a jar of marinated artichokes and about a quarter of the jar of sundried tomatoes.  I placed about 10 dollops of ricotta over the pizza and finished it with freshly grated parmesan cheese.  Not too much, I didn’t want an overly cheesy pizza.


Artichoke, Sundried Tomato, and Ricotta Pizza

  • 1 fresh pizza dough (I used Trader Joe’s)
  • 6 marinated artichoke hearts, chopped
  • 1/4 cup sundried tomatoes
  • ricotta cheese, 10 teaspoons
  • parmesan cheese, grated, 1/8 cup


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon oregano
  • Directions

Set dough out on a bread board, with a bit of flour to keep it from sticking, for 30 minutes to let rise.

While the dough is rising, prepare your pizza sauce.  In a small bowl, mix together olive oil, minced garlic, kosher salt, crushed red pepper flakes, and oregano.  Set aside.

Stretch your dough on a pizza pan and bake in a preheated 475 degree oven for 10-12 minutes.  Take crust out of the oven and spread your sauce over the top.  Add your toppings to the pizza finishing with the freshly grated parmesan.  Put back in the oven for another 10-12 minutes.  Enjoy!

Until next time, Kris







Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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