Easy Artichoke And Zucchini Pizza Recipe Is A Perfect Weeknight (Or Any Time!) Meal

On busy weekdays when it comes to dinner, I'm always tempted to call the local pizza joint for delivery. It's convenient, but it does get expensive. And if you feel the same, then you have to try this Artichoke and Zucchini Pizza recipe. Why settle for takeout when our pies comes together in mere minutes. Plus, we give them a Mediterranean spin with marinated artichoke hearts, Kalamata olives and tangy feta.

These days most grocery stores carry prepared dough in the freezer of refrigerator section. The trick to getting the crust crisp and cooked through in the center? Stretch the dough out thinly, brush on a little olive, then par-bake until golden brown. That way when you spread on sauce it doesn't make the crust soggy. Instead of traditional mozzarella we sub in nutty fontina, but you can use any melty cheese you like — gouda or cheddar would also be delicious. Bake up these pizzas yourself, then let us know what you think.

Yields

4 Servings

Total Time

Prep Time

Cook Time

Ingredients

• 1 (15-16 oz.) pkg. refrigerated pizza dough, at room temp.
• 1 Tbs. olive oil
• 2 small zucchini, 8 oz.
• 1 cup pizza sauce
• 1⅓ cups shredded fontina cheese
• 1 (14 oz.) can artichoke hearts, drained, halved
• 1 cup cherry tomatoes, halved
• 4 Tbs. crumbled feta cheese
• 12 pitted Kalamata olives
• ¼ cup packed fresh basil leave

Instructions

Heat oven to 450°F. Coat 2 (10”) round pizza pans with cooking spray. Divide dough into 2 pieces. Roll out or stretch each dough piece into a 10” round; transfer to pans. Brush each with ½ Tbs. oil. Bake until starting to brown, 8-10 min. Meanwhile, using vegetable peeler, shave zucchini lengthwise into thin ribbons.

Spread ½ cup sauce over each crust to within ½” of edge. Sprinkle each crust with ⅓ cup fontina cheese, half of artichoke hearts, tomatoes and zucchini. Sprinkle each with half of remaining fontina, then 2 Tbs. feta and 6 olives. Bake until crusts are crisp and baked through in centers, 15 min. Cool slightly before serving. Sprinkle with basil.

Nutrition

• Calories: 555
• Total Fat: 23 gram
• Saturated Fat: 9 gram
• Protein: 21 gram
• Carbohydrates: 63 gram
• Fiber: 4 gram
• Cholesterol: 46 mg
• Sugar: 6 gram
• Sodium: 1,886 mg