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Homemade Artichoke Heart, Olive, and Goat Cheese Pizza photo

Artichoke Heart, Olive, and Goat Cheese Pizza

This Artichoke Heart, Olive, and Goat Cheese Pizza is SO DELICIOUS! A gourmet blend of creamy goat cheese, briny olives, and tender artichokes atop a crispy homemade crust.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Rolling Pin
  • Baking sheet or pizza stone
  • Oven

Ingredients
  

For the Dough:

  • 3/4 cup warm water
  • 1 1/2 teaspoons dry yeast (from 1 envelope)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 3/4 cups unbleached all-purpose flour (about)
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon dried thyme

For the Topping:

  • 2 teaspoons olive oil
  • 2 teaspoons minced fresh rosemary or dried rosemary (2 teaspoons fresh or 1 teaspoon dried)
  • 3 cloves garlic minced
  • 1 can water-packed artichoke hearts (14 ounces, drained)
  • 3 slices oil-packed sun-dried tomatoes drained
  • 2 1/2 ounces soft goat cheese sliced or crumbled
  • 10 kalamata olives pitted and halved (about 1/4 cup)

Instructions
 

Prepare the Dough

  • In a mixing bowl, combine warm water and dry yeast. Let it sit for about 5 minutes until frothy to activate the yeast.
  • Add olive oil, salt, flour, fennel seeds, and thyme to the yeast mixture. Stir until a shaggy dough forms.
  • Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour if too sticky.
  • Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.

Prepare the Pizza

  • Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
  • While dough rises, heat olive oil in a small pan over medium heat. Add minced garlic and rosemary, sauté until fragrant, then remove from heat.
  • Once dough has risen, punch it down and roll out on a floured surface to about 12 inches diameter.
  • Transfer dough to baking sheet or heated pizza stone. Brush garlic and rosemary oil over surface.
  • Evenly distribute artichoke hearts, sun-dried tomatoes, goat cheese, and kalamata olives on top.
  • Bake for 12-15 minutes until crust is golden brown and cheese is bubbly.
  • Remove from oven, let cool for a few minutes, then slice and serve warm. Garnish with fresh herbs if desired.

Notes

  • Use store-bought pizza dough to save time without sacrificing flavor.
  • Swap goat cheese for feta or mozzarella for different cheese profiles.
  • Store leftover pizza in airtight container in refrigerator up to 3 days; reheat in oven at 350°F for 10 minutes.
  • Freeze wrapped pizza for up to 2 months for longer storage.
  • Add crushed red pepper flakes before baking for a spicy kick.
Keyword Easy, Homemade, Pizza, Vegetarian