Easy Artichoke And Zucchini Pizza Recipe Is A Perfect Weeknight (Or Any Time!) Meal (original) (raw)

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On busy weekdays, I’m always tempted to call the local pizza joint for delivery. It’s easy, but it does get expensive. Well if you’re like me, you have to try this Artichoke and Zucchini Pizza recipe. Why settle for takeout when this recipe comes together in mere minutes. It’s a Mediterranean spin on a classic with marinated artichoke hearts, Kalamata olives and tangy feta.

Most grocery stores carry prepared dough in the freezer of refrigerated section. The trick to getting the crust crisp and cooked through in the center? Stretch the dough out thinly, spread on a little olive, then par-bake until golden brown. That way when you spread on the sauce it doesn’t make the crust soggy. Instead of traditional mozzarella we sub in nutty fontina, but you can use any melty cheese you like - gouda or cheddar would also be delicious. Bake up this pie yourself, then let us know what you think.

Easy Artichoke And Zucchini Pizza

Yields 4 servings

  1. Heat oven to 450°F. Coat 2 (10”) round pizza pans with cooking spray. Divide dough into 2 pieces. Roll out or stretch each dough piece into a 10” round; transfer to pans. Brush each with ½ Tbs. oil. Bake until starting to brown, 8-10 min. Meanwhile, using vegetable peeler, shave zucchini lengthwise into thin ribbons.
  2. Spread ½ cup sauce over each crust to within ½” of edge. Sprinkle each crust with ⅓ cup fontina cheese, half of artichoke hearts, tomatoes and zucchini. Sprinkle each with half of remaining fontina, then 2 Tbs. feta and 6 olives. Bake until crusts are crisp and baked through in centers, 15 min. Cool slightly before serving. Sprinkle with basil.

Nutrition

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This story was originally published September 12, 2024, 4:00 PM.