Ingredients for Artichoke Pesto Sun Dried Tomato Pizza With Three Cheeses
- 12-inch pizza crust
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 cup cooked, shredded or diced chicken
- 1/2 cup marinated, drained artichoke hearts
- 1/4 cup oil-packed, drained sun-dried tomatoes
- 1/2 cup ricotta cheese
- 1/4 to 1 teaspoon red pepper flakes, to taste
- 2-3 tablespoons pesto sauce
- pizza sauce (optional)
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How to Make Artichoke Pesto Sun Dried Tomato Pizza With Three Cheeses
- Preheat oven to 450°F (232°C).
- Prepare your pizza crust (homemade or store-bought, 12-inch). Spread a thin layer of pizza sauce on the crust (optional).
- Layer the mozzarella cheese (1 cup, shredded) evenly over the crust.
- Sprinkle parmesan cheese (1/4 cup, grated) over the mozzarella.
- If using, distribute cooked chicken (1 cup, shredded or diced) over the parmesan.
- Arrange artichoke hearts (1/2 cup, marinated, drained) on top of the chicken (or directly on the cheese if vegetarian).
- Scatter sun-dried tomatoes (1/4 cup, oil-packed, drained) evenly across the pizza.
- Dollop ricotta cheese (1/2 cup) evenly over the pizza.
- Sprinkle red pepper flakes (1/4 teaspoon to 1 teaspoon, to taste) over the pizza.
- Bake for 8-12 minutes, or until the cheese is melted, bubbly, and golden brown, and the crust is cooked through.
- Remove from oven and drizzle with 2-3 tablespoons of pesto sauce.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
25g
Fat
82g
Carbs
12g
