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Artichoke Pizza

Easy artichoke and anchovy pizza with ricotta and mozzarella.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 556kcal
Author James


  • ½ pound pizza dough
  • 6 ounces grated mozzarella
  • 4 ounces ricotta
  • 2 cloves garlic
  • 7 ounces Reese artichoke hearts
  • 4 small Reese anchovy fillets
  • ¼ cup olive oil
  • ¼ tsp crushed red pepper flakes


  • If possible remove pizza dough from refrigerator for 1 hour before rolling.  Preheat oven to 450f and place rack in the middle of oven.
  • Chop 2 cloves of garlic and 4 anchovy fillets.  With back of knife, press and spread the garlic and anchovies on cutting board to make a paste.  In a small pan saute the garlic/anchovy paste in a ¼ cup olive oil on medium heat for 2-3 minutes until garlic is golden.  Turn off and set aside.
  • Roll dough out to ¼" thickness with a rolling pin.  Use flour for hands, rolling pin, and cutting board to avoid sticking.  Place pizza on an oiled or parchment paper lined baking sheet.  Bake the pizza dough in the oven for 5 minutes and remove.
  • Brush the anchovy and garlic oil onto the partially cooked dough liberally.  Add tablespoons of ricotta, then top with mozzarella.  Finally add the artichoke hearts.  Additionally add the crushed red pepper if desired.  Bake the pizza for 12-15 minutes more until the cheese is bubbly and the pizza is fully cooked through.


  • Store bought pizza dough was used to speed up the process.
  • No salt was added due to the anchovies, mozzarella and ricotta already being quite salty.
  • Crushed red pepper is optional
  • Overall cooking time for a ¼" thick pizza will be about 20 minutes, but pay attention to your own oven and adjust accordingly. 


Calories: 556kcal | Carbohydrates: 32.2g | Protein: 20.1g | Fat: 39.9g | Cholesterol: 31mg | Sodium: 610mg