Artichoke, Arugula & Olive Pizza | Cook for Your Life

Home › Recipes › Sides › Artichoke, Arugula & Olive Pizza

Artichoke, Arugula & Olive Pizza

Name: Artichoke, Arugula & Olive Pizza
Prep time: 20

5.0

5.0 out of 5 stars (based on 12 reviews)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

16 ingredients

There’s really nothing better than creamy, fresh mozzarella on pizza. It compliments just about any ingredient, but it works especially well with salty artichokes and black olives. We suggest topping the pizza with arugula after...

1 pre-made whole-wheat pizza dough (see Chef Tips)
Panko or cornmeal, for sprinkling
1 recipe Quick Tomato Sauce (see below)
1 cup canned artichoke hearts, drained, patted dry and halved
¼ cup pitted black olives, sliced
¼ cup capers, drained
1 (8-ounce) ball of fresh mozzarella cheese, diced
3 cups arugula
2 tablespoons olive oil
Salt and pepper, to taste

For the Quick Tomato Sauce:

2 tablespoons olive oil
1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped
1 to 2 cloves garlic, smashed and thinly sliced lengthwise
1 small dried red pepper, seeds removed (optional)
1/2 teaspoon salt or to taste
1 tablespoons freshly grated Parmesan cheese (optional)

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

368 cals

Fat

21 g

Saturated Fat

8 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

32 g

Sugar

5 g

Fiber

6 g

Protein

15 g

Sodium

744 mg

Directions

Preheat the oven to 500 degrees. Put 2 baking trays into the oven, or pizza stone if you have one. Prepare the tomato sauce as outlined here.
Sprinkle panko or cornmeal onto a large sheet of parchment paper. Roll out the dough onto the parchment paper; press out dough into a 12-by-8-inch rectangle or to fit your pizza stone. Split the dough into two balls, if necessary.
Spread the tomato sauce evenly onto the dough. Top with artichokes, olives, and capers, then top evenly with cheese.
Using the parchment paper, slip the pizza onto the heated baking tray or pizza stone. Bake in the oven on the lowest rack for 10 to 15 minutes, or until the crust is golden and the cheese is bubbling.
Meanwhile, in a medium bowl, toss together arugula, olive oil, salt, and pepper. Set aside.
Using the parchment paper, slip the finished pizza onto a cutting board. Top with arugula and cut into slices. Serve.

Chef Tips

Pre-rolled and par-baked crusts from your local market make for a quick pizza fix when you are in a hurry, or you can buy raw pizza dough from your favorite pizzeria or bakery to roll out yourself. Just ask them for it.

Pizza toppings are good on many things, from pita breads to bagels. You don’t need a pizza crust to make great pizza. Be bold and experiment – it will still be delicious!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Artichoke, Arugula & Olive Pizza