Serves 2
25 min
Artichoke and Feta Cheese Pizza
Recipe GLPR7222c4a4e1a6b7
A crispy, Mediterranean-inspired pizza featuring marinated artichoke hearts, creamy herb-seasoned feta cheese, fresh plum tomatoes, and sweet onions on a golden crust. Finished with bright fresh mint for a light, herbaceous touch. Perfect for a vegetarian main course.
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Ingredients
1 6.5-ounce jar marinated artichoke hearts, drained with 2 tablespoons marinade reserved
1 tablespoon yellow cornmeal
1 10-ounce tube refrigerated pizza crust dough
6 ounces plum tomatoes, thinly sliced into rounds
1 cup crumbled herb-seasoned feta cheese
1/2 medium-size sweet onion, such as Vidalia or Maui, thinly sliced
2 tablespoons fresh mint, thinly sliced
Directions
Preheat your oven to 425°F. Drain the marinated artichoke hearts, setting aside 2 tablespoons of the marinade. Cut the artichoke hearts into 1/2-inch pieces.
Lightly dust a baking sheet with the yellow cornmeal. Unroll the refrigerated pizza crust dough onto the prepared baking sheet and press it out into an 11-inch square.
Brush the surface of the dough with 1 tablespoon of the reserved artichoke marinade.
Distribute the cut artichoke pieces evenly over the dough. Arrange the plum tomato slices and sweet onion slices on top. Sprinkle the crumbled herb-seasoned feta cheese over all the toppings. Drizzle with the remaining 1 tablespoon of reserved marinade.
Bake in the preheated oven until the crust is crisp and golden brown, approximately 15 minutes.
Remove the pizza from the oven and transfer it to a serving platter. Sprinkle the fresh sliced mint over the hot pizza. Cut into 4 squares and serve immediately.
