Artichoke Pizza

Easy Homemade Sicilian-Style Pan Pizza Recipe with marinated artichokes, fresh mozzarella, ricotta, prosciutto and Pecorino Romano

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We all know I like pizza around here. This has been my summer of pizza. So, since I had lots of marinated artichokes that were begging to be eaten, why not use them as a topping? The other toppings were mostly a clean-out-the-fridge situation that couldn’t have been better. A few slices of prosciutto, fresh mozzarella, fresh ricotta and plenty of Locatelli. Oh and a decent drizzle of the oil those artichokes were marinated in.

I would also like to note that you can certainly use some pre-made, marinated artichokes for this. In all honestly, I don’t think I would go through the whole process of making marinated artichokes just to use as a topping for this. Get a good jar, or some fresh from your deli counter and use those to top your pizza.

This pizza recipe uses my standard pan pizza dough that I’ve made a Sicilian-style Grandma Pie with Pepperoni and another Pepperoncini Pan Pizza with Salami. I love it! It’s very good, and I highly recommend you try it out. You deserve the best. Ok, now let’s make a pie…

Artichoke Pizza Artichoke Pizza
We all know I like pizza around here. This has been my summer of pizza.
Artichoke Pizza
Artichoke Pizza

Sicilian-Style Pan Pizza with Artichokes, Prosciutto and Ricotta

Let’s talk pizza – specifically, this game-changing artichoke pan pizza that’s about to become your new favorite. Think of it as a cross between traditional Sicilian pizza (Sfincione) and modern focaccia, loaded with marinated artichokes, salty prosciutto, and a trinity of Italian cheeses that’ll make your mouth water.

I had some marinated artichokes begging to be used, and what better way than on a pillowy-soft square pizza? The beauty of this recipe lies in its simplicity and flexibility. While I have a recipe for how to make homemade marinated artichokes, store-bought ones work perfectly too.

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Artichoke Pizza

Artichoke Pan Pizza Ingredients

Pizza Dough

A focaccia-style base that is crunchy, light and airy. Either store bough or homemade pan pizza dough

Marinated Artichokes

The star of the show, a little tangy, full of flavor. Ideally you want oil packed and make sure to save some of the oil to drizzle on top of the pizza.

Prosciutto

Thin sliced, dry-cured Italian ham that adds a salty, crunchy bite to this pizza once it’s cooked.

Fresh Ricotta

Go full fat here. Adds a nice creamy element to the pizza

Fresh Mozzarella

Provides that classic pizza cheese pull we all love. Make sure to drain and blot off any excess moisture.

Pecorino Romano

The classic Italian hard, salty cheese made from sheep’s milk.


How to Make Artichoke Pizza

You’ll need to start with either store bought or homemade pizza dough for this recipe. My Basic Pan Pizza Dough is what was used here.

Stretch The Dough

Line baking sheet with parchment paper, and plenty of olive oil. Dump dough onto baking tray, and stretch to fit pan. You may need to let it rest for 20 mins and gently stretch it again if it keeps springing back on you. Let rise for about an hour at room temp.

Preheat Oven

Get your oven preheated to as hot as it will go. Usually that will be 500°F (260°C), but if you can go to 550°F (285°C) do it. Place rack in center of over.

Top Pizza

Once your dough is on its final rise and your oven is fully preheated as hot as it will go, you can get to topping that pizza. Scatter your mozzarella and dollops of ricotta. Then roughly tear the prosciutto and scatter on top. Then those artichokes, a good drizzle of the oil they were stored in and half of your Locatelli. Just shower it on top.

Bake

Bake the pizza for 16-18 minutes. This will depend on your oven temp. If you have an oven that goes to 500°F you will bake it closer to the 18 min mark. After those initial 16-18 minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3 or 4 mins. Keep an eye on it so it doesn’t burn!

Eat up!

Before serving sprinkle over the remaining Locatelli. And more oil if you want. I did. Now, dig it!


Artichoke Pizza

Variations On Artichoke Pizza

Make a Vegetarian Version

Skip the prosciutto and add extra artichokes and olives

Go Completely Vegan

Forget the cheese, add extra artichokes, olives, thinly sliced potato and lots of breadcrumbs


What to Serve with Artichoke Pizza and Other Recipes You Might Like


Artichoke Pizza
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5 from 1 vote

Artichoke Pizza

Easy homemade Sicilian-style pan pizza recipe with marinated artichokes, fresh mozzarella, ricotta, prosciutto and Pecorino Romano
Prep Time10 minutes
Cook Time16 minutes
Inactive Rise Time6 hours 20 minutes
Total Time6 hours 46 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: artichoke pizza, artichokes, pan pizza, sheet pan pizza
Servings: 4
Author: Rachel Lerro

Equipment

  • 1 quarter sheet tray 9×13” or 10×15” both work

Ingredients

  • 1 pan pizza dough
  • 10 marinated artichokes however many you want plus some of the oil they come in
  • 4 slices prosciutto
  • 1 C fresh ricotta
  • 8 oz fresh mozzarella
  • 1/4 C grated Locatelli divided

Instructions

  • You’ll need to start with either store bought or homemade pizza dough for this recipe.
    Line baking sheet with parchment paper, and plenty of olive oil. Dump dough onto baking tray, and stretch to fit pan. You may need to let it rest for 20 mins and gently stretch it again if it keeps springing back on you. Let rise for about an hour at room temp.
  • Get your oven preheated to as hot as it will go. Usually that will be 500°F (260°C), but if you can go to 550°F (285°C) do it. Place rack in center of over.
  • Once your dough is on its final rise and your oven is fully preheated as hot as it will go, you can get to topping that pizza. Scatter your mozzarella and dollops of ricotta. Then roughly tear the prosciutto and scatter on top. It will shrink as it cooks. Then those artichokes, a good drizzle of the oil they were stored in and half of your Locatelli. Just shower it on top.
  • Bake the pizza for 16-18 minutes. This will depend on your oven temp. If you have an oven that goes to 500°F you will bake it closer to the 18 min mark. After those initial 16-18 minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3 or 4 mins. Keep an eye on it so it doesn't burn.
  • Before serving sprinkle over the remaining Locatelli. And more oil if you want. I did. Then dig it!

Did You Make This Recipe?

Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!


Artichoke Pizza: Frequently Asked Questions

Can I use store-bought pizza dough?

While the recipe shines with homemade pan pizza dough, quality store-bought dough works perfectly. Look for fresh dough from local pizzerias or premium grocery stores. And be sure to generously grease your baking tray.

What’s the best substitute for Pecorino Romano?

Parmigiano-Reggiano is a good alternative. You want a hard, aged Italian cheese. Something that is salty and nutty.

Why pan pizza style?

The thicker crust of pan pizza, similar to Sicilian-style pizza, provides a nice sturdy base for this pizza while still having a light, airy interior.

Can I make this ahead?

The dough can be prepared up to 72 hours in advance. Once baked, the pizza is best enjoyed fresh form the oven, or even at room temp. Leftovers can be stored in the fridge for up to 3 days.


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2 thoughts on Artichoke Pizza

  1. 5 stars
    It was a big hit! My only changes were adding fresh chopped rosemary to the ricotta and using freshly grated Parmesan cheese instead of the Locatelli. I also sprinkled it with fresh basil ribbons and balsamic cream after removing from the oven.

    1. Elaine, so glad you liked it! That sounds delicious. Rosemary and the balsamic cream, YUM!

5 from 1 vote

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