Artichoke Tomato and Three-cheese Pizza Recipe from Italy

Artichoke Tomato and Three-cheese Pizza

Artichoke Tomato and Three-cheese Pizza Recipe from Italy
Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4


Artichoke Tomato and Three-cheese Pizza
Artichoke Tomato and Three-cheese Pizza

Artichoke Tomato and Three-Cheese Pizza is a delightful fusion of flavors that brings together the tanginess of tomatoes, the unique taste of artichokes, and the creamy goodness of three different cheeses. This recipe is perfect for those who appreciate the art of homemade pizza and are looking to explore beyond traditional toppings. With its combination of fresh ingredients and robust flavors, this pizza is sure to impress both family and friends.


The history of pizza goes back to ancient times, but the artichoke tomato and three-cheese variant is a relatively modern creation. It combines elements of traditional Italian cooking with contemporary tastes for diverse flavors and textures. The use of artichokes on pizza can be traced back to the influence of Mediterranean cuisine, while the blend of cheeses reflects a more modern palate that appreciates complexity in flavor.


How to prepare

  1. In a stainless steel strainer, combine chopped tomatoes and 0.25 tsp of salt. Set aside for 30 minutes to drain excess liquid.
  2. Preheat the oven to 425°F (218°C).
  3. In a small bowl, stir together ricotta cheese, 0.25 cup of asiago, basil, the remaining 0.25 tsp of salt, and pepper.
  4. Roll out or stretch the pizza dough to fit a 12-inch round pizza pan.
  5. Drizzle 1 tsp of basil oil over the dough and spread it evenly with the ricotta mixture.
  6. Scatter half of the tomatoes and half of the mozzarella over the ricotta.
  7. Arrange artichoke hearts on the pizza and scatter the remaining tomatoes and mozzarella.
  8. Drizzle with the remaining teaspoon of basil olive oil, then bake the pizza for 15 minutes.
  9. Sprinkle with the remaining 0.25 cup of asiago and return to the oven for 5-10 minutes, until the crust is golden brown and the cheeses are melted.


  • Consider adding sliced olives, capers, or red onion for an extra layer of flavor. For a meatier version, top with slices of prosciutto or salami before baking.

Cooking Tips & Tricks

To ensure your Artichoke Tomato and Three-Cheese Pizza comes out perfectly, consider these tips:

- Drain the tomatoes well to prevent the pizza from becoming soggy.

- Use a preheated pizza stone or baking sheet for a crispier crust.

- Spread the ricotta mixture evenly for a balanced flavor in every bite.

- Be generous with the basil for that fresh, herby aroma.

- Allow the pizza to cool for a few minutes before slicing to let the cheese set.

Serving Suggestions

Serve this pizza with a side of mixed greens dressed with a balsamic vinaigrette to complement the richness of the cheeses and the tanginess of the tomatoes and artichokes.

Cooking Techniques

Using a pizza stone and a high oven temperature can mimic the effect of a traditional pizza oven, resulting in a crispier crust and evenly melted cheese.

Ingredient Substitutions

For a gluten-free version, use a gluten-free pizza dough. Vegan cheeses can replace traditional cheeses for a dairy-free option.

Make Ahead Tips

Prepare the tomato and cheese mixture ahead of time and refrigerate. Roll out the dough and assemble the pizza just before baking to save time.

Presentation Ideas

Garnish the baked pizza with fresh basil leaves and a drizzle of high-quality extra virgin olive oil for an elegant finish.

Pairing Recommendations

Pair this pizza with a light red wine, such as a Pinot Noir, or a crisp white wine, like a Sauvignon Blanc, to complement the flavors.

Storage and Reheating Instructions

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F (190°C) for 5-10 minutes or until heated through.

Nutrition Information

Calories per serving

A single serving of Artichoke Tomato and Three-Cheese Pizza contains approximately 300-400 calories, making it a relatively light option for a meal, especially when paired with a side salad.


This pizza is relatively moderate in carbohydrates, primarily coming from the pizza dough and tomatoes. A single serving provides approximately 35-45 grams of carbohydrates, making it a suitable option for those managing their carb intake.


The fats in this recipe come from the olive oil and cheeses. With a mix of saturated and unsaturated fats, a serving contains about 15-20 grams of fat. Using part-skim cheeses can help reduce the fat content without compromising on taste.


Thanks to the cheeses and artichoke hearts, this pizza is a good source of protein, offering about 15-20 grams per serving. The protein content makes it a satisfying meal that supports muscle health.

Vitamins and minerals

This pizza is rich in vitamins and minerals, including vitamin C from tomatoes, calcium and phosphorus from cheese, and a variety of B vitamins from the dough. Artichokes also contribute dietary fiber, vitamin K, and magnesium.


The primary allergens in this recipe are gluten (from the pizza dough) and dairy (from the cheeses). Individuals with sensitivities to these ingredients should consider suitable substitutions.


Overall, Artichoke Tomato and Three-Cheese Pizza offers a balanced nutritional profile, with a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a wholesome option for a homemade meal that doesn't compromise on flavor.


Artichoke Tomato and Three-Cheese Pizza is a delightful and nutritious option for any pizza lover looking to try something new. With its combination of fresh ingredients, it offers a delicious and satisfying meal that's also packed with essential nutrients. Whether you're cooking for a family dinner or a casual get-together with friends, this pizza is sure to be a hit.

How did I get this recipe?


I remember the sense of wonder I felt when I first saw this recipe for Artichoke Tomato and Three-cheese Pizza. It was a beautiful summer day, and I was visiting my dear friend Maria in her cozy little cottage by the sea. Maria was known for her delicious homemade pizzas, and on that particular day, she surprised me with a new creation that she had learned from her Italian grandmother.

As soon as she opened the oven and pulled out the piping hot pizza, I could smell the fragrant aroma of fresh herbs and melted cheese wafting through the air. The pizza was a colorful masterpiece, with vibrant red tomatoes, green artichokes, and a golden crust that looked perfectly crispy.

Maria smiled as she saw the look of amazement on my face. "This is my grandmother's special recipe for Artichoke Tomato and Three-cheese Pizza," she said proudly. "Would you like to learn how to make it?"

I eagerly nodded my head, knowing that I was about to embark on a culinary adventure that would stay with me for years to come. Maria handed me a worn and stained recipe card, written in her grandmother's elegant handwriting. The ingredients were simple yet flavorful: ripe tomatoes, marinated artichoke hearts, a blend of three cheeses (mozzarella, parmesan, and feta), fresh basil, and a homemade pizza dough.

Maria guided me through each step of the recipe, showing me how to carefully layer the ingredients on top of the dough and how to bake the pizza to perfection. As we worked together in her cozy kitchen, she shared stories about her grandmother and the traditions of her family's Italian heritage.

She told me about how her grandmother would spend hours in the kitchen, lovingly preparing meals for her family with ingredients that were grown in their own garden. She explained how food was not just something to eat, but a way to connect with loved ones and carry on the legacy of generations past.

As the pizza baked in the oven, the scent of bubbling cheese and roasted vegetables filled the room, making my stomach growl in anticipation. When Maria finally pulled the pizza out and sliced it into steaming wedges, I couldn't wait to take my first bite.

The flavors exploded in my mouth - the tangy sweetness of the tomatoes, the earthy richness of the artichokes, and the creamy saltiness of the cheeses all melded together in perfect harmony. The crust was crisp and chewy, with just the right amount of char from the oven.

As I savored each bite, I felt a deep sense of gratitude for Maria and her grandmother, who had passed down this incredible recipe through the generations. I knew that I would treasure this experience forever and would one day share it with my own grandchildren.

Since that day, I have made Artichoke Tomato and Three-cheese Pizza countless times for my family and friends, each time adding my own twist to the recipe. I have experimented with different cheeses, herbs, and toppings, but the essence of the dish always remains the same - a celebration of fresh, wholesome ingredients and the love that goes into preparing a homemade meal.

As I sit here now, surrounded by the comforting aromas of garlic and basil in my own kitchen, I can't help but smile as I remember that fateful day with Maria by the sea. That moment of wonder and discovery has stayed with me through the years, reminding me of the joy that comes from sharing good food with the ones we love.

And so, I continue to pass on this recipe to anyone who is willing to listen, hoping that they too will experience the sense of wonder and delight that comes from creating something beautiful and delicious with their own two hands. For in the act of cooking, we not only nourish our bodies but our souls as well, connecting us to our past, present, and future in a way that is truly magical.


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