Garlic & Artichoke Pesto Delight Pizza
Indulge in this flavorful masterpiece that layers vibrant ingredients atop a golden, crispy crust. Inspired by a beloved pizza from Romio's, this recipe brings back cherished memories of special moments, like the night of an engagement. Each bite is a delightful combination of roasted garlic, earthy artichoke hearts, tangy sun-dried tomatoes, and creamy mozzarella, all harmoniously matched with fresh basil pesto. Perfect for family gatherings or a cozy night in, this pizza promises to tantalize your taste buds and create lasting memories.
N/A
Servings
366
Calories
9
Ingredients
Ingredients
Pizza crust
1 (12-inch, unbaked)
Olive oil
2-4 (tablespoons)
Garlic cloves
6 (large, very thinly sliced)
Sun-dried tomatoes
1/4 (cup, soaked in simmering water, sliced into strips)
Pizza sauce
1 (cup (more or less according to taste))
Part-skim mozzarella cheese
2 1/2 (cups, shredded (or according to taste))
Quartered artichoke hearts
1 (14-ounce can, drained)
Parmesan cheese
1/4 (cup, shredded (optional))
Fresh basil pesto
1 (7-ounce container)
Instructions
1
Preheat your oven to 425°F (220°C).
2
On a floured surface, stretch the unbaked pizza dough over a greased 12-inch pizza pan, ensuring an even thickness throughout.
3
Lightly brush the stretched crust with olive oil and evenly distribute the thinly sliced garlic over the surface. Place the crust in the preheated oven and bake for 8-10 minutes or until it starts to turn a light golden brown.
4
While the crust is baking, prepare the sun-dried tomatoes. In a heat-resistant bowl, pour simmering water over the sun-dried tomatoes, ensuring they are fully submerged. Let them soak for 5-10 minutes until they become tender, then drain and slice into strips.
5
Once the crust is ready, carefully spread the pizza sauce over the garlic, taking care not to disturb the slices too much. Sprinkle about 1 ½ cups of shredded mozzarella evenly across the crust.
6
Artfully scatter the sun-dried tomato strips and quartered artichoke hearts over the cheese. Finally, top with the remaining mozzarella and sprinkle with parmesan cheese, if desired.
7
Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted, bubbly, and beginning to golden.
8
Remove the pizza from the oven and let it sit for 3-4 minutes to set up. Slice into 8 pieces.
9
For serving, add generous dollops of fresh basil pesto on each slice to enhance the flavor before enjoying.
Nutrition Information
18
Fat
37
Carbs
17
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Garlic & Artichoke Pesto Delight Pizza?
It is a flavorful pizza inspired by Romio's that features a golden crust topped with roasted garlic, artichoke hearts, sun-dried tomatoes, mozzarella, and fresh basil pesto.
What temperature should the oven be set to?
The oven should be preheated to 425%F (220%C).
How do I prepare the pizza crust?
Stretch the unbaked dough over a greased 12-inch pizza pan ensuring even thickness on a floured surface.
Does the crust need to be pre-baked?
Yes, you should lightly brush the crust with olive oil and garlic, then bake it for 8-10 minutes before adding other toppings.
How should the garlic be prepared for this pizza?
You should use six large garlic cloves that are very thinly sliced.
How do I prepare the sun-dried tomatoes?
Soak the sun-dried tomatoes in simmering water for 5-10 minutes until tender, then drain and slice them into strips.
What kind of cheese is used in this recipe?
The recipe uses 2.5 cups of shredded part-skim mozzarella and an optional 1/4 cup of shredded parmesan.
When is the pizza sauce added?
The pizza sauce is spread over the garlic after the initial 8-10 minute crust bake is complete.
What size pizza pan is recommended?
A 12-inch pizza pan is recommended for this recipe.
How many artichoke hearts are needed?
One 14-ounce can of quartered artichoke hearts, drained, is required.
What is the total baking time?
The total baking time is approximately 16-20 minutes, divided into two stages of 8-10 minutes each.
When should the pesto be added?
The fresh basil pesto should be added as generous dollops on each slice just before serving.
How many calories are in a serving?
There are 366 calories per serving of this pizza.
What is the fat content?
Each serving contains 18 grams of fat.
How much protein does this pizza provide?
This pizza provides 17 grams of protein per serving.
What is the carbohydrate count?
There are 37 grams of carbohydrates per serving.
How many slices does the pizza yield?
The recipe makes one 12-inch pizza which should be sliced into 8 pieces.
Should the pizza rest after baking?
Yes, let the pizza sit for 3-4 minutes after removing it from the oven to allow it to set up.
How much olive oil is used?
The recipe calls for 2-4 tablespoons of olive oil.
How much pizza sauce is needed?
Use approximately 1 cup of pizza sauce, though you can adjust this according to your taste.
What type of artichokes should I use?
The recipe specifies using a 14-ounce can of quartered artichoke hearts that have been drained.
Can I use different types of cheese?
While part-skim mozzarella is recommended, you can adjust the amounts or add optional parmesan to your preference.
How many ingredients are in this recipe?
There are 9 ingredients in total for this garlic and artichoke pizza.
What tags describe this recipe?
The tags include pizza, garlic, artichoke, sun-dried tomatoes, pesto, cheesy, italian, comfort food, and family meal.
Is the pesto cooked in the oven?
No, the pesto is added as a fresh topping after the pizza has been baked.
What is the inspiration behind this pizza?
The recipe is inspired by a beloved pizza from Romio's and is associated with special memories like an engagement night.
How do I know when the pizza is done?
The pizza is done when the cheese is melted, bubbly, and beginning to turn a golden color.
What is the first step of the instructions?
The first step is to preheat your oven to 425%F (220%C).
How do I slice the sun-dried tomatoes?
After soaking them until tender, slice them into thin strips.
How much pesto is required?
One 7-ounce container of fresh basil pesto is used for serving.