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Mediterranean Artichoke, Olive, and Roasted Pepper Pizza

Mediterranean Artichoke, Olive, and Roasted Pepper Pizza

A crisp Mediterranean pizza topped with tender artichoke hearts, briny Kalamata olives, sweet roasted red peppers, mozzarella, and feta over garlic-infused olive oil.

  • artichoke
  • artichokes
  • dinner
  • feta
  • kalamata olives
  • lunch
  • main course
  • Mediterranean
  • mediterranean-inspired
  • oven-baked
  • pizza
  • pizza night
  • plant focused
  • roasted peppers
  • roasted red peppers
  • sheet-pan
  • vegetable-forward
  • Vegetarian

$15.23

Per Serving

$3.81

Total

55 min

Prep

30 min

Cook

20 min

Difficulty

medium

Ingredients and shopping

Servings

  • 1 poundStore-bought fresh pizza dough
  • 3/4 cupJarred roasted red peppers
  • 2 clovesGarlic
  • 1/2 cupPitted Kalamata olives
  • 3 tablespoonsExtra-virgin olive oil
  • 8 ouncesCanned quartered artichoke hearts
  • 6 ouncesLow-moisture whole-milk mozzarella cheese
  • 1 1/2 teaspoonsDried oregano
  • 1/4 teaspoonGround black pepper
  • 3 ouncesFeta cheese

Store-bought fresh pizza dough · 1 Pound

Kroger® Pizza Dough

100%

In recipe$3.00
To buy$3.00
Details
Kroger · 16 oz$3.00 per packageBuy 1Package use: 100%Product matchEstimated

Low-moisture whole-milk mozzarella cheese, shredded · 6 Ounce

Kroger® Whole Milk Mozzarella Shredded Cheese

75%

In recipe$1.50
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 75%Product matchEstimated

Canned quartered artichoke hearts, drained · 8 Ounce

Reese® Quartered Artichoke Hearts

67%

In recipe$2.39
To buy$3.59
Details
Reese® · 12 oz.$3.59 per packageBuy 1Package use: 67%Product matchEstimated

Jarred roasted red peppers, drained · 0.75 Cup

Mt. Olive Roasted Red Peppers

50%

In recipe$1.25
To buy$2.49
Details
Mt. Olive · 12 fl oz$2.49 per packageBuy 1Package use: 50%Product matchEstimated

Feta cheese, crumbled · 3 Ounce

President Feta Cheese Crumbles, 6 oz

50%

In recipe$2.75
To buy$5.49
Details
President · 6 oz$5.49 per packageBuy 1Package use: 50%Product matchEstimated

Pitted Kalamata olives, drained · 0.5 Cup

Murray's Pitted Kalamata Olives

44%

In recipe$3.07
To buy$6.99
Details
Murray's · 6 oz$6.99 per packageBuy 1Package use: 44%Product matchEstimated

Dried oregano · 1.5 Teaspoon

Private Selection® Mediterranean Oregano Leaves Shaker

11%

In recipe$0.38
To buy$3.59
Details
Private Selection · 0.5 oz$3.59 per packageBuy 1Package use: 11%Product matchEstimated

Extra-virgin olive oil · 3 Tablespoon

Filippo Berio Extra Virgin Olive Oil

6%

In recipe$0.79
To buy$13.29
Details
Filippo Berio · 25.3 fl oz$13.29 per packageBuy 1Package use: 6%Product matchEstimated

Garlic, minced · 2 Count

Kroger® Peeled Garlic

4%

In recipe$0.10
To buy$2.99
Details
Kroger · 6 oz$2.99 per packageBuy 1Package use: 4%Product matchEstimated

Ground black pepper · 0.25 Teaspoon

McCormick Pure Ground Black Pepper

Sale

1%

In recipe$0.05
To buy$3.35
Details
McCormick · 1.5 oz$3.69
Sale
$3.35 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient
35% used in this recipe$28.20 unused

Steps

Centered freestanding kitchen oven photographed against a neutral light background.Oven
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
Centered stainless-steel pizza cutter with a round cutting wheel and matte black handle on a light neutral background.Pizza cutter
Centered studio photograph of a plain white roll of paper towels on a light neutral background.Paper towels
A single unbranded pastry brush with a pale wooden handle, metal ferrule, and soft bristles, centered on a light neutral background.Pastry brush
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
1

Preheat and prepare the dough and toppings

Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered studio photograph of a plain white roll of paper towels on a light neutral background.Paper towels

Preheat the oven to 475°F with a rack in the lowest third. Cover the dough loosely and let it rest at room temperature for 20 minutes. Drain the artichokes, olives, and roasted red peppers thoroughly, then pat them dry with paper towels. Halve the olives and cut the peppers into thin strips.

2

Make the garlic-infused oil

Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl

Stir 2 tablespoons olive oil, the garlic, 1 teaspoon oregano, and the black pepper together in a small bowl. Let the garlic-infused oil stand for 5 minutes.

3

Oil the sheet and shape the dough

Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet

Coat the rimmed baking sheet with the remaining 1 tablespoon olive oil. Place the dough in the center and turn it once to coat. Using lightly oiled fingertips, press and stretch the dough into a roughly 12-by-16-inch rectangle, leaving a slightly thicker 1/2-inch border. If the dough springs back, let it relax for 5 minutes before finishing the shape.

4

Brush with garlic oil and add the toppings

A single unbranded pastry brush with a pale wooden handle, metal ferrule, and soft bristles, centered on a light neutral background.Pastry brush

Brush the garlic-infused oil evenly over the dough up to the border. Add the toppings in this order: mozzarella, artichoke hearts, roasted red pepper strips, Kalamata olives, feta, and the remaining 1/2 teaspoon oregano. Distribute the vegetables evenly without piling them heavily so the crust stays crisp and the colors remain distinct.

5

Bake until deeply golden and bubbling

Centered freestanding kitchen oven photographed against a neutral light background.Oven
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts

Bake for 16 to 20 minutes, rotating the baking sheet after 10 minutes. The pizza is ready when the crust is deeply golden around the edges, the underside is browned when lifted with a spatula, and the cheese is bubbling with a few browned spots.

Use dry oven mitts when rotating or lifting the hot baking sheet.

Keep hands away from escaping steam when checking the underside of the pizza.

6

Rest, transfer, and slice the pizza

Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
Centered stainless-steel pizza cutter with a round cutting wheel and matte black handle on a light neutral background.Pizza cutter

Using dry oven mitts, carefully move the hot baking sheet to a heat-safe surface. Let the pizza rest for 5 minutes, then loosen it with a wide spatula, transfer it to a cutting board, and slice into 8 pieces.

Use dry oven mitts and place the hot baking sheet on a heat-safe surface.

Let the pizza rest before transferring and slicing so the hot cheese settles.

7

How did it turn out?

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