Artichoke Heart Pesto Pizza


Looking back at my first pizza post, I cringe in the same way I do when I see old pictures of myself in the Good Charlotte shirt I owned (yeah, safe to say those pictures don’t exist anymore). Not that there’s anything too unforgivable with the post; it just looks like, y’know, a baby made that pizza. And not even a talented baby. It still has a lot of good information in it though so here‘s a link to it.

I’ve seen lots of mentions around the internet to chain pizza places offering heart shaped pizzas for Valentine’s Day that are just their regular pizzas with a little triangle cut out of the top. They somehow made ordering and consuming their pizzas even more regrettable. This pizza is a heart too, but a much superior one: an artichoke heart pizza.


Continue reading after the break!


The artichoke heart pesto is pizza’s soulmate. Use the highest quality olive oil you can afford/find and you will want to drink this stuff straight. We use an Arbequina oil that already has pretty easily discernible notes of artichoke.


After a bit of trial and error, I found a way to include tomatoes without making the pizza soggy: put them on halfway through cooking. I only use San Marzanos and just speckled throughout the pizza. That way every few bites your tongue is surprised by a bit of acidity, a very welcomed surprise. I’ve tried nearly every brand of San Marzanos I can find and am quite fond of Flora’s. The flavor is exactly what I want for pizza and they also happen to be one of the cheapest brands I’ve found (it’s not uncommon for them to be $8+ per can)


The last piece of advice I can give you is to let the crust do its thing. It has a mind of its own and is literally alive. Don’t try to stretch it farther than it wants to go. I usually brush a thin layer of warm melted butter over it to loosen it up a bit and then it cooperates much more (like me after a few drinks)

Dough recipe is the same as my original post: 1/2 cup of water for every 1 1/2 cups of bread flour. 1 tsp yeast if being used that day, a bit less if you’re going to age it in the fridge a few days (very recommended).

I use ~1 cup of cheese for a two person pizza. Today’s was a mixture of fontina, montamore and big chunks of gorgonzola dolce randomly scattered.

Bake at 550 degrees or as high as your oven will go for 5 minutes, then top with tomatoes and cook 5 minutes more.

Artichoke Heart/Kale Pesto


1 (13.5 oz) can of artichoke hearts

1/4 bunch of parsley (about 1/2 cup), stems and all

juice and zest of one lemon

2 cloves garlic

~4 tbsp high quality extra virgin olive oil

1/2 bunch of kale (3 cups)

salt and pepper

Blend garlic in food processor, then the kale/artichoke hearts/pesto/s+p and lemon. While blending, slowly pour in the olive oil until desired consistency is reached.




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