Artichoke, Pesto & Sun-Dried Tomato Pizza With Three Cheeses

READY IN: 30mins
Recipe by rpgaymer

I used to bartend at Romano's Macaroni Grill. I thought their food was gross and it really is among the unhealthiest food you can find, but I enjoyed their Basil Pesto Chicken Pizza, which I ate often. I don't think it's even on the menu anymore, and it's been years since I've had it so I wouldn't call this recipe as an exact copycat... but it's close enough for me. I include artichokes and red pepper flakes, which Mac Grill did not use. The chicken is pretty much optional- I often make this vegetarian.

Top Review by DailyInspiration

Fantastic pizza! I really loved the addition of the ricotta -- have never had that on a pizza, but won't leave it off in the future. DH and I differed over whether the pesto should have been added on the crust first (rather than in dollops once it was out of the oven), but I liked the recipe as written. The only changes I made was to add some olives and roasted red bell peppers to the sundried tomatoes and artichokes. Will definitely make this again! Made for PRMR, June, 2013.

Ingredients Nutrition


  1. Preheat oven to 450.
  2. Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
  3. Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
  4. Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
  5. Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.

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