Total Time
Prep 10 mins
Cook 10 mins

This is based on a pizza recipe that I found on I made a few changes to suit my tastes.

Ingredients Nutrition

  • 12 inches Boboli pizza crusts, original crust
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 cup artichoke heart, cut into eigths (from a can)
  • 34 cup roasted red pepper, cut into 1 inch strips
  • 1 teaspoon balsamic vinegar
  • 1 cup shredded mozzarella cheese
  • 14 cup fresh grated parmesan cheese
  • 1 teaspoon herbes de provence
  • salt and pepper, to taste


  1. Preheat the oven to 450.
  2. Heat olive oil over medium heat. Add garlic and saute until it starts making noise.
  3. Throw in the artichokes, red peppers, herbs and balsamic vinegar. Saute for about 2 minutes.
  4. Spread the mixture evenly over the Boboli crust.
  5. Sprinkle the cheeses on top.
  6. Season with salt and pepper to taste.
  7. Bake on a baking sheet in the lower third of the oven 8-10 minutes, or until heated through.
  8. Cool for a few minutes, then slice and serve.
Most Helpful

Thanks to Halcyon's review I added extra herbs de provence and added extra garlic since we are huge garlic eaters. I also added red onion, green onion and some left over thanksgiving ham. It came together really nice.

Tee Angel November 30, 2008

We liked this pretty well, but I think I'll tweak it a bit next time. First, more herbs de provence would be nice--the small amount really was overwhelmed by the roast pepper. A bit more garlic would be nice, too. I used a pizza crust rather than Boboli (since I can't eat Boboli); I think brushing it with some olive oil and maybe a little garlic, and possibly a grind or two of sea salt, would be tasty. If one wanted more vegs, I think eggplant would be good on this, and/or some halved heirloom cherry tomatoes. Overall, it was a very nice veggie pizza, and a nice change from the usual veggie pizzas. Thanks for posting, ChipotleChick! Made for My 3 Chefs Fall 2008. UPDATE: upping to 5 stars, as it really grew on me, and also it reheated very well. Thanks again!

Halcyon Eve November 22, 2008