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Artichoke and Arugula Pizza


From Shape Oct. 2014

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Rate this recipe 4.2/5 (5 Votes)


  • 1 1/2 tbsp. EVOO
  • 1/2 red onion, thinly sliced
  • 2 cups cremini mushrooms, thinly sliced
  • 1 14-oz. can artichoke hearts, drained and patted dry
  • 1/2 tsp. sea salt
  • Flour
  • 1 pound fresh pizza dough, at room temperature
  • Cooking spray
  • 1 cup organic, no-salt-added tomato or pizza sauce
  • 4 slices pancetta, diced, or 1/4 cup cubed Italian bacon (optional)
  • 1/4 cup shaved manchego cheese (use vegetable peeler)
  • 1 1/2 cups wild baby arugula


Servings 4
Preparation time 30mins
Cooking time 40mins


Step 1

1. Preheat oven to 350 dF. In a saute pan, heat 1 tbsp. of olive oil over medium. Add onion and cook for 4-6 minutes or until fragrant; then add the mushrooms and cook for another 4 minutes, stirring occasionally. Add artichokes, season with 1/4 tsp. of salt, and continue to sauté until the water has been cooked off, about 2-3 minutes. Remove from heat.
2. Lightly dust a clean work surface with flour. Use a rolling pin to roll out the pizza dough until it is approx. 1/4-inch thick. Lightly coat a baking sheet with cooking spray, and carefully transfer dough to it, brush with remaining olive oil, and sprinkle with remaining sea salt. Use a pastry brush or spoon to spread the sauce evenly over the dough, leaving 1/2-inch to 1-inch crust around edges. Top pizza with sautéed vegetables, pancetta/bacon, and cheese.
3. Bake on center rack of oven for 12 minutes. Rotate pan and bake for another 8 minutes, or until crust is lightly golden. Remove pizza from oven, to cutting board, and top with arugula. Cut into 12 pieces and serve.

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