By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
456 cal · 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.
Comments
Fresh mint and marinated artichokes are both routinely stocked at Harris Teeter and Food Lion, so no special trips needed. At roughly $2 to $3 per serving—driven by artichoke hearts and feta—this is a reasonable weeknight spend. The stated 25 minutes is honest if you're using store-bought pizza dough; this is a two-person dinner that reheats adequately the next day and feels fancier than its effort. The only caveat is that fresh mint can wilt quickly and needs to be added at the end, so this is not a forgiving back-burner dish if you're juggling other pans.
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