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

Total Time
20 mins
10 mins

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.

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  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.