Name: Artichoke and Basil Margherita Pizza
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 1 lb pizza dough (store-bought or homemade); 0.5 cup crushed tomatoes (from a can, high quality suggested); 8 oz fresh mozzarella (sliced or torn into small pieces); 6 oz marinated artichoke hearts (drained and roughly chopped); 0.25 cup fresh basil leaves (whole or roughly torn); 1 tsp garlic (minced); 2 tbsp olive oil (extra virgin); salt (to taste; null); black pepper (freshly ground, to taste; null)

A round, freshly baked pizza sits on a rustic wooden board. The pizza has a golden, bubbly crust, a rich tomato sauce base, and is generously topped with melted fresh mozzarella cheese, tender marinated artichoke hearts, and vibrant green basil leaves. The cheese has a beautiful pull, and the entire pizza looks warm and inviting, ready to be sliced and enjoyed.

Step into your kitchen and prepare to elevate a beloved Italian classic! This Artichoke and Basil Margherita Pizza takes the simple elegance of the traditional Neapolitan Margherita and infuses it with bright, herbaceous notes and a delightful tang. Originating from Naples, the Margherita pizza gained its iconic status with Queen Margherita of Savoy, mirroring the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). Our rendition respectfully builds upon this foundation, introducing tender, marinated artichoke hearts and a hint of fresh garlic, enhancing the savory profile without overshadowing its authentic charm. You'll master the art of achieving a perfectly blistered crust, then layer on a vibrant, rustic tomato sauce, creamy mozzarella, and those delicious artichokes. A final scattering of fresh basil after baking ensures maximum fragrance and flavor, creating a sophisticated yet utterly comforting meal that’s perfect for a cozy dinner or entertaining guests. Get ready to experience a fresh, flavor-packed interpretation of a pizza legend!

Preparation time: 25 min
Cooking time: 15 min
Total time: 40 min
Servings: 4

Instructions

Preparation

1Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if you have one, for at least 30 minutes to ensure it's very hot. If using a baking sheet, place it in the oven to preheat as well.
2In a small bowl, combine the crushed tomatoes with minced garlic, 1 tablespoon of olive oil, salt, and pepper. Stir well and set aside.
3Lightly flour a clean surface or a piece of parchment paper. Stretch or roll out the pizza dough to your desired thickness and shape (about 12-14 inches in diameter).

Assembly and Baking

1Carefully transfer the dough to a pizza peel dusted with semolina flour or cornmeal (if using a pizza stone), or onto your preheated baking sheet lined with parchment paper.
2Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Distribute the fresh mozzarella pieces and chopped artichoke hearts over the sauce.
3Drizzle the remaining 1 tablespoon of olive oil over the top.
4Slide the pizza onto the preheated pizza stone/steel or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots.

Finishing

1Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot pizza. The residual heat will slightly wilt the basil and release its aromatic oils.
2Allow the pizza to cool for a few minutes before slicing and serving. This helps the cheese set and prevents toppings from sliding off.

Instructions

Preparation

1Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if you have one, for at least 30 minutes to ensure it's very hot. If using a baking sheet, place it in the oven to preheat as well.
2In a small bowl, combine the crushed tomatoes with minced garlic, 1 tablespoon of olive oil, salt, and pepper. Stir well and set aside.
3Lightly flour a clean surface or a piece of parchment paper. Stretch or roll out the pizza dough to your desired thickness and shape (about 12-14 inches in diameter).

Assembly and Baking

1Carefully transfer the dough to a pizza peel dusted with semolina flour or cornmeal (if using a pizza stone), or onto your preheated baking sheet lined with parchment paper.
2Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Distribute the fresh mozzarella pieces and chopped artichoke hearts over the sauce.
3Drizzle the remaining 1 tablespoon of olive oil over the top.
4Slide the pizza onto the preheated pizza stone/steel or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots.

Finishing

1Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the hot pizza. The residual heat will slightly wilt the basil and release its aromatic oils.
2Allow the pizza to cool for a few minutes before slicing and serving. This helps the cheese set and prevents toppings from sliding off.

Nutrition Information

Calories: 650 kcal
Protein: 25 g
Fat: 28 g
Carbs: 75 g

Nutrient	Per serving
Calories	650 kcal
Protein	25 g
Fat	28 g
Carbs	75 g

Tips

For a crispier crust, try patting the mozzarella dry with paper towels before adding it to the pizza to remove excess moisture.
Serve with a light green salad dressed with a simple vinaigrette to complement the rich flavors of the pizza.