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White Pizza With Artichokes, Rosemary, and Olives


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Rate this recipe 4.3/5 (7 Votes)


  • 4 tablespoons olive oil
  • all-purpose flour, for the work surface
  • 1 pound pizza dough, at room temperature
  • 8 ounces ricotta
  • 8 ounces marinated artichoke hearts, drained and quartered
  • 1/3 cup pitted green olives, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup grated Parmesan (about 2 ounces)
  • 1 tablespoon fresh rosemary leaves
  • kosher salt and black pepper
  • 4 cups mixed greens (about 3 ounces)
  • 1 tablespoon fresh lemon juice


Servings 4
Adapted from


Step 1

Heat oven to 425° F. Brush 2 large baking sheets with 2 tablespoons of the oil. On a lightly floured surface, shape the dough into four 8-inch rounds. Place on the prepared baking sheets.

Dividing evenly, top the dough rounds with the ricotta, artichokes, olives, onion, Parmesan, rosemary, and ¼ teaspoon pepper.
Bake the pizzas, rotating the baking sheets halfway through, until the crust is golden brown, 18 to 22 minutes.

Meanwhile, in a large bowl, toss the greens with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve the pizzas with the salad.

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