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Artichoke and Cherry Tomato Pizza

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    With mozzarella, Parmesan, and fresh basil, this thin-crust pizza topped with artichoke hearts and tomatoes is a true culinary masterpiece.

    Are you ready for a really fantastic homemade pizza recipe? You may already know that Alex and I have a serious pizza obsession; for the last decade, we have studied the topic of what makes the finest handmade pizza. Pizza investigation has taken us all the way to Italy! (This is the most ideal kind of investigation.) Over the years, we have experimented with many different kinds of pizza, from the traditional Margherita to the more out-of-the-ordinary Mexican pizza. The pizza we’ll be making today is a thin-crust rendition of a classic, with artichoke hearts and cherry tomatoes. The food is as mouthwatering as it seems in the photos. Maybe even better. Don’t stop reading now to get the recipe for this artichoke and tomato pizza.

    Preparing an artichoke and tomato pizza.

    With our Thin Crust Pizza Dough, this pizza comes together in a flash. Rolling out the dough is all that’s required, as opposed to the stretching required in our regular pizza dough method. As a bonus, because there is less crust, the pizza is healthier and the results are more reliable.

    Toppings on an Italian artisan pizza are often sparse since moderation is prized. This artichoke and tomato pizza has few toppings to distract from the delicious crust and sauce. Our Quick and Easy Pizza Sauce has a hint of garlic and acidity; mozzarella and Parmesan will finish it off nicely. The artichoke hearts and cherry tomatoes, meanwhile, will be used sparingly to provide a touch of variety without overwhelming the pizza’s flavour. It makes the pizza more sturdy in the oven and gives it a better appearance and flavour.

    Tools for preparing pizza

    Here are the few things you’ll need to create the BEST homemade pizza ever, complete with artichokes and tomatoes:

    • A pizza stone is the secret ingredient that yields perfectly crunchy crust and chewy centre when making authentic Italian pizza. Find out what pizza stone we think is tops and how to take care of it after you have it.
    • Use a pizza peel to transfer the pizza from the baking sheet to the heated pizza stone in the oven. Use either the Standard pizza peel or the Conveyor pizza peel that we suggest. With the conveyor, removing pizza from the oven is as simple as sliding it down the belt.

    The secret to perfect pizza dough, thin crust style

    This pizza with artichokes and tomatoes needs a wonderful Italian pizza dough as a foundation. Over the last decade, Alex and I have perfected our formula. Using high-quality flour is one of our top recommendations for making authentic Italian pizza. Our Tipo 00 flour is the same kind used by professional pizzerias. The resulting dough is gorgeous, silky, and airy.

    This pizza was prepared using our Easy Thin Crust Pizza Dough, but there are other pizza dough recipes available on the site that you may use if you want a thicker crust or other ingredients. Our thin-crust pizza is fantastic because the dough is rolled out rather than stretched. For the same reason, it’s a little better alternative to traditional pizza dough when it comes to your health.

    Our go-to pizza dough recipe calls for a stand mixer, but you can easily knead it by hand. We use this hand-stretched classic dough for all of our traditional pizzas. Or you could use our fast pizza dough recipe that just requires a food processor and 35 minutes to prepare.

    This pizza with artichoke hearts and fresh tomatoes is…



    • One-Third of a Ball of the Best Pizza Crust (or Food Processor Dough or Thin Crust Dough)
    • Half a jar of the finest homemade pizza sauce
    • A quarter cup of shredded cheese
    • Parmesan cheese, grated very finely
    • Ingredients: 4 artichoke hearts, cut into fourths; 4 cherry tomatoes, halved; 2 basil leaves, sliced thinly; Semolina flour or cornmeal for coating the pizza peel.


    1. Prepare the pizza dough in accordance with the guidelines laid forth in the Best Pizza Dough recipe. (The preparation time is about 15 minutes, and the resting time is around 45.)
    2. Preheat the oven to 500 degrees Fahrenheit with a pizza stone inside. OR heat up your pizza oven (this is the one we use).
    3. Concoct the pizza toppings by: Get the 5 Minute Pizza Sauce on the table.
    4. In order to make the toppings, you should: Cut the artichoke hearts in fourths. You should halve the cherry tomatoes. You should cut the basil leaves very finely.
    5. Put the pizza in the oven: Dust a pizza peel with cornmeal or semolina flour and place it in the oven when it is ready. (A rimless baking sheet or the back of a rimmed baking sheet may be used in place of a pizza peel if you don’t have one. But, a pizza peel is a must-have tool. Form a circle by stretching the dough; see How to Stretch Pizza Dough for details (or Thin Crust Dough if using thin crust). Next, transfer the dough on the pizza peel with care.
    6. Use the back of a spoon to spread a thin coating of pizza sauce over the dough. Toss in some mozzarella and finish with some artichoke hearts and cherry tomatoes. Sprinkle some kosher salt on top.
    7. Carefully slide the pizza off the peel and onto the prepared pizza stone. For around 5–7 minutes, depending on your oven, bake the pizza until the cheese is melted and the dough is golden (or 1 minute in a pizza oven).
    8. Put some sliced basil on top. Cut into bite-size pieces and serve right away.
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