artichoke and olive pizza

It’s the last weekend in January and I’m starting to worry that we won’t see any more snow this winter. I had been so hopeful up until this morning, when I realized that February begins this Wednesday and the forecast is calling for a high of 57 degrees.

My first winter in New York City, we received just over two feet of snow during one February storm. All three area airports closed down and I spent an evening riding my snowboard across a hilly dog park in Brooklyn. Each year since we’ve seen substantial snowfall

and up until today I’d been ignoring the naysayers because I felt confident that we’d be building snowmen and making snow angels any day now.

But today I made pizza and I found myself rolling up my sleeves and opening windows to let the heat from the oven escape the apartment, when normally at this time of year I’d be welcoming the extra warmth brought on by midday baking.

I’m still hopeful, but my hope is fading.  But I can curl up with Sebastian and drink hot chocolate and pretend there’s 12″ of snow on the ground whenever I want, right?

And at least my belly is full of my new favorite pizza creation.

This pizza has an artichoke tapenade base and it is decorated with roasted red peppers, olives, more artichokes and a bit of fresh spinach. I used whole wheat pizza dough to make the crust

but you could also use a pre-made crust or a recipe if you want to roll some dough from scratch.

Artichoke and Olive Pizza

Sauce adapted from David Lebovitz

Sauce Ingredients:

  • 1 garlic clove, peeled and chopped
  • 1/2 cup pitted green olives
  • 8 ounces jarred or frozen artichokes, drained and quartered
  • 1/2 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/8 teaspoon sea salt
Feel free to increase or decrease the amount of toppings. I used the following:
  • 1/4 cup roasted red peppers
  • 1 tablespoon chopped green olives
  • 1/4 cup fresh spinach
  • 1/4 cup chopped artichokes
Plus one pizza crust

I used frozen artichokes for this recipe, but canned or jarred artichokes will work just as well. If you are using frozen artichokes, boil them for 3-4 minutes and then drain the water before using.

Preheat your oven to 400 degrees Fahrenheit and make the sauce by taking all of your ingredients


and combining them in a food processor.


Spread the sauce on your pizza crust and brush the edges with extra virgin olive oil.


Add the toppings


and bake the pizza for 10-15 minutes, until the edges begin to brown. Remove from the oven and serve warm.


12 thoughts on “artichoke and olive pizza

  1. that artichoke spread looks amazing on the pizza. But, I have to say, I’m not a fan of the snow. Last week we got about 2 inches on the ground and I hated every second of it. I couldn’t wait for the rain to wash it away.

  2. I absolutely love vegan pizza. In fact, when I stopped eating meat and dairy that was one of the first things I ordered from a local pizza place-a pesto topped veggie pizza-and I didn’t miss the cheese ONE BIT. This looks amazing!!!

  3. I would be JUUUUUUUST fine to not see any more snow this winter :D. Even though I’m from NE, I’m a baby when it comes to snow. BTW… I heart the whole wheat TJs dough too! Looks absolutely delish Nikki! 😀

  4. I think I will try this.
    I don’t know much about artichokes, I’ve had them in precooked soups/pizzas but I’ve never cooked with them myself so I am interested.
    Also I hope this will be good with black olives because I strongly dislike green olives. And I absolutely loooove black olives. I’ll probably but some mushrooms, pineapple, and sweet onion on it as well ^.^

  5. We had this last night for dinner and it was wonderful. Such an easy sauce to throw together in the food processor and I made a quick pizza dough in the bread machine. Topped it with green olives, artichoke hearts, and frozen spinach (heated) mixed with Trader Joe’s jarred roasted red peppers. Definite keeper.

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