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White Vegetable Pizza Toppings with Artichokes

📋Artichoke Pizza with Sun-dried Tomatoes and Scamorza Cheese

This artichokes pizza combines the earthy taste of artichokes with gooey strong cheese and the sweetness of sundried tomatoes. The artichokes are fresh, cooked beforehand then roasted over the pizza. #yourguardianchef #italianfood #pizza #traditional #italianrecipe
Course Main Course
Cuisine Italian
Keyword artichoke pizza, fresh artichoke pizza, vegetable pizza
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3 people
Calories 661kcal



For the pizza dough

  • 3 cup (affiliate link)flour (Type 55, All purpose, Plain, Type 0)
  • 1 cup fresh water
  • 1 tsp (affiliate link)caster sugar to activate the yeast
  • 1.5 tsp (affiliate link)salt
  • 1 package (affiliate link)yeast

For the topping


Cleaning the Artichokes

  • Remove the hard external leaves
  • Cut the top spikes of the artichoke
  • Peel the green part of the stem
  • Immediately immerse them in water and lemon otherwise they will get dark
  • Shorten the stem and even the bottom
  • Cut the artichokes in quarters
  • Remove the choke inside the artichoke
  • Cut in slices
  • Boil the artichokes in blanc water for 20 minutes
  • Otherwise, you can cook them in the pressure cooker with 1 tsp of salt and 1 cup of water for 5 minutes

Preparing the toppings

  • Blend in a mixer the sundried tomatoes with the extra virgin olive oil to make a paste
  • Cut the scamorza into cubes

Making the pizza

  • Heat up the oven at 450 F - 220C with the pizza stone inside 
  • Lay the pizza dough, you can make 4 thin or 3 regulars and let it rise while the oven warms up 
  • Once the oven has reached the desired temperature, lay the pizza dough on the pizza stone
  • Top first with the cheese, then the artichokes and the sundried tomato paste
  • Cook in the hot oven for 10 minutes



  • I always use fresh artichokes, they are not difficult to clean, their flavour is so much better and you can find the instructions in the article.
  • I use sundried tomatoes which are not preserved in oil. If I can, I never used preserved vegetables as I don't trust the quality of the oil used
  • Boil the sundried tomatoes for few minutes to sterilize them and remove any salty residual
  • If you cannot find scamorza cheese you can replace with provola, provolone or a firm mozzarella. You can also try with a matured cheddar, but the gooeyness is not the same.
  • If you don't know how to clean fresh artichokes follow the instructions below.
  • Before you clean fresh artichokes wear a pair of gloves as artichokes stain
  • Immediately immerse the artichokes in water and lemon otherwise they will turn black
  • Let the pizza dough rest for at least 8 hours


Calories: 661kcal | Carbohydrates: 114g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Sodium: 1354mg | Potassium: 224mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1285IU | Vitamin C: 3.6mg | Calcium: 68mg | Iron: 8.3mg