This recipe for feta artichoke pizza came about once again from my “no ingredient left behind” rule, which stipulates that if I buy something for a recipe and don’t use all of it up, I need to figure out another recipe that uses up the rest of whatever it was. In this case, I had a lovely hunk of feta cheese in the fridge, and a bowl of cheery, sweet cherry tomatoes on my counter. And so my mind goes where it frequently does in “no ingredient left behind” situations, and that is directly towards pizza. Visions of pizza topped with feta cheese and pan-roasted cherry tomatoes began dancing in my head, and in the vision it was topped with marinated artichoke hearts and fresh chopped thyme and drizzled with olive oil. THE VISION HAD TO HAPPEN.
I ran immediately into the kitchen and tossed together a batch of pizza dough. Click here for my favorite pizza dough recipe, and for those times when inspiration strikes late in the day and I don’t have time for making pizza dough, I just pick up one of those bags of pizza dough at the supermarket. Either one will work just fine. One way or the other, crank your oven up to 500 and shape that lovely dough into a circle. Or something closely resembling a circle. Mine tends to usually look like an oval that has had one too many glasses of merlot, which I think lends an air of homemade pizza authenticity to things.
Now sprinkle on some feta and pop it in the oven so the dough can brown up and the feta can soften up. Feta will never get super-melty the way mozzarella does, but it will soften into lovely cheesy wonderfulness.
In the meantime, cut your cherry tomatoes in half and sauté them for about 10 minutes in some olive oil until they are soft and warm. Right at the end, add in some marinated artichoke hearts and stir them around until everything is mixed together and warm.
When the pizza dough is lightly golden, pull it out and spread the artichoke and tomato mixture on top. Sprinkle on some fresh chopped thyme and drizzle everything with olive oil. And then slice it up!
This happened at the end of my pizza photo shoot, because things smelled too good to wait. I’m not naming any names.
And so, another successful outcome of buying a little too much of something at the market. I have the end of a piece of blue cheese waiting for its close-up…any ideas out there?Print
Feta artichoke pizza with sautéed cherry tomatoes may have you thinking twice about that take-out menu!
- 1 batch pizza dough, either homemade or purchased
- 1 cup crumbled feta cheese
- 2 jars quartered marinated artichoke hearts, drained
- 1 pint cherry tomatoes, cut in half
- Olive oil
- Fresh chopped thyme
- Preheat oven to 500. Shape dough into a circle (approximately!) about 10-12 inches wide and place on baking sheet or pizza stone.
- Scatter feta evenly over the top of the dough and bake until pizza is lightly golden, about 10 minutes.
- While the pizza is cooking, saute the tomatoes in a tablespoon of olive oil over medium heat until softened, about 10 minutes. Stir in artichoke hearts during the last few minutes.
- When pizza is golden, remove and top with tomato mixture. Scatter fresh thyme on top and drizzle with olive oil. Cut into wedges and serve at once.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!