Artichoke and Goat Cheese Pizza
(4) Ratings

Artichoke and Goat Cheese Pizza

Prep Time: |
Cook Time: |
Makes: 4 servings


  • Spinach Oil

  • 1 cup 250 mL prewashed baby spinach, packed
  • 1 clove garlic
  • 1/2 tsp 2 mL salt
  • 1/4 cup 50 mL Crisco® Vegetable or Canola Oil 
  • Pizza

  • 1 12”/30 cm pre-baked pizza crust
  • 1/2 cup 125 mL Mozzarella cheese, grated
  • 1 tomato, thinly sliced
  • 1 can 378 m artichoke hearts, drained, rinsed and patted dry, sliced
  • 1/4 cup 50 mL pitted olives
  • 1/2 cup 125 mL goat cheese


  1. Spinach Oil: Place spinach and garlic in food processor. Combine with on/off pulses until finely chopped. Add oil and puree. Reserve.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Pizza: Place pizza crust on prepared baking sheet. Brush crust with reserved spinach oil. Scatter Mozzarella cheese over crust. Place tomato slices, artichoke heart slices and olives over cheese. Sprinkle with goat cheese.
  4. Bake in preheated oven for 20 minutes.


  • When using fresh artichokes, first snap off several layers of the tough outer leaves by pulling them downward so they break off at the base. Stop when the inner leaves becomes a lighter green and look tender. Trim the stem and slice off the top third of the artichoke. Smooth the rough areas around the base with a paring knife, removing any dark green parts. Cut the trimmed artichoke into quarters and remove the fuzzy chokes. Fresh artichokes need to be pre-cooked before adding to pizza.