A while back we tried a new pizza place called MOD Pizza. It reminded me of a Chipotle, but for pizza. You could choose one of their specialty pizzas from their simple menu or build your own pizza. The pizza is prepared – built – in front of you in assembly line fashion and then baked quickly in their pizza oven.

On our first visit I was feeling a little adventurous, so I tried their Lucy Sunshine pizza off their simple menu. I can’t say I’ve tried artichokes up to this point, but I haven’t found a vegetable I haven’t liked yet so why not? The Lucy Sunshine includes MOD’s signature crust, garlic, mozzarella, Parmesan, artichokes, and dollops of their red sauce. It was really good!

A couple weeks ago I took a shot at making my own version at home. It turned out great, but still needed a little tweaking. Last night was take 2 at making my semi-homemade version – I cheat a little by using Pillsbury’s thin pizza crust.

Joe’s Artichoke Pizza

First thing I did was put together the red sauce and put it in the refrigerator for about an hour to let the ingredients blend. I “wing it” when it came to measurements on the sauce. You can add/reduce ingredients to suit your taste.

Monday Dinner - Artichoke & Garlic Pizza

I preheated the oven to 450° – the temperature on the pre-made pizza crust directions.

After spraying the baking sheet with non-stick spray – I used butter flavored – I laid out the pre-made pizza crust.

Monday Dinner - Artichoke & Garlic Pizza

I minced the garlic and then let it bask in the goodness of olive oil for a while. Then I poured the oil and garlic on top of the pizza crust and used my fingers to spread it around so each part of the crust had a thin layer of olive oil.

Monday Dinner - Artichoke & Garlic Pizza

I spread the mozzarella across the crust trying to get cheese just as close to the edge while still leaving a little bare crust to hold onto.

Monday Dinner - Artichoke & Garlic Pizza

I choose to dice up the quartered artichoke hearts into smaller pieces and spread it around the pizza. You could leave them quartered, however, if you prefer. I wanted enough to taste the artichoke, but not enough to overwhelm the flavor of the pizza.

I put the pizza the oven for 12-14 minutes and rotated it 180° half way through the cooking time so it would bake more evenly. Keep a close eye on the crust – you don’t want it to burn.

Final result!

Monday Dinner - Artichoke & Garlic Pizza

Monday Dinner - Artichoke & Garlic Pizza

Ingredient List

Joe’s Red Sauce

    small can of tomato sauce
    Parmesan – 1 tablespoon
    garlic powder*
    crushed red pepper flakes – 1/2 tsp may be spicy to some, start with less
    salt – to taste
    pepper – to taste

*Start with 1/2 teaspoon unless otherwise noted and adjust to taste.

Artichoke & Garlic Pizza

    1 – Pillsbury ready made pizza crust
    1 – 8 oz bag of shredded mozzarella cheese
    2 – tablespoons of olive oil
    2 – medium cloves of garlic
    1 – jar marinated artichoke hearts

One Thought on “Monday Dinner – Artichoke & Garlic Pizza

  1. Looks good! I always use the “canned” pizza doughs, too. I will say, though — they’re a little “buttery.” I don’t think pizza’s supposed to be buttery in flavor, but I like them well enough to keep using them! 🙂

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