A flavorful duo of pesto and artichokes tops this easy vegetarian pizza, perfect for family pizza night. Quick to assemble from 5 quality short cut ingredients, they’re ready to bake in minutes.
2 balls (1 lb. each) refrigerated or frozen pizza dough, at room temp 1 1/2 hours
1 tub (7 oz.) refrigerated basil pesto
3 cups shredded mozzarella cheese
1 can (14 oz.) Del Monte® Quartered Artichoke Hearts, drained and cut into thirds
1/2 cup chopped oil-packed sundried tomatoes
Optional Toppings: Fresh basil, sliced pitted olives, cooked sliced mushrooms, cooked shredded chicken
Heat oven to 450°F. Roll out each dough ball on well-floured parchment paper, about 12x14 inches; transfer to baking sheets.
Bake crusts 15 to 20 until edges begin to turn light golden brown.
Spread pesto on crusts, sprinkle with mozzarella and top with artichokes; bake 10 minutes. Top with sun dried tomatoes; bake 5 more minutes until cheese is melted and crust is golden brown.