Slice of artichoke pizza on a plate
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Artichoke Pizza with Sun Dried Tomatoes and Boursin

Artichokes have the starring role in this pizza, which also features a creamy herb and garlic Boursin cheese sauce, tangy sun dried tomatoes, and fresh mozzarella.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 servings
Calories 360kcal
Author Ann Otis

Ingredients

  • 1 recipe pizza dough
  • 1 5 oz package Herb and garlic Boursin cheese
  • 2 tablespoons milk
  • 7 oz mozzarella cheese shredded (about 2 cups)
  • 1 14 oz can artichoke hearts packed in water (not marinated)
  • 1/2 cup sun dried tomatoes chopped
  • 1 8 oz ball fresh mozzarella or burrata or buffalo mozzarella
  • fresh basil chopped, for garnish

Instructions

  • Place a pizza stone or overturned baking sheet on the middle rack of the oven and preheat to 550 degrees F, or as high as it will go.
  • Heat the milk in a small saucepan over medium heat and whisk in the Boursin cheese until smooth. Remove from heat and set aside.
  • On a piece of parchment paper sprinkled with semolina or flour, stretch or roll the pizza dough out into a 12 inch circle.
  • Spread the Boursin sauce evenly over the pizza dough, an inch from the edge
  • Sprinkle the mozzarella cheese over the pizza, followed by the sun dried tomatoes and artichoke hearts
  • Tear chunks of fresh mozzarella and spread evenly over the pizza
  • Transfer the pizza, including the parchment paper to the preheated pizza stone in the oven, using a pizza peel or an overturned baking sheet.
  • Bake for 8-15 minutes until cheese is golden and crust has browned (time will vary based on how hot your oven gets). Let it rest for a couple of minutes before sprinkling with basil and slicing.

Nutrition

Calories: 360kcal | Carbohydrates: 40g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 957mg | Potassium: 346mg | Fiber: 3g | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 17mg | Calcium: 196mg | Iron: 3mg