Pizza Provencal

"This is based on a pizza recipe that I found on I made a few changes to suit my tastes."
photo by Halcyon Eve photo by Halcyon Eve
photo by Halcyon Eve
Ready In:
1 pizza


  • 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


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

Questions & Replies

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  1. 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.
  2. 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!


<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>
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