Tested till perfect Artichoke Pepper Pizza

Artichoke Pepper Pizza

The crisp crust topped with tender vegetables and stretchy cheese is a delicious alternative to pizza with tomato sauce.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1/2 cup 1/2cupwater
  • 1-1/2 tsp 1-1/2tspolive oil
  • 1/4 1/4Pizza dough mix
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupcornmeal


  • 2 cups 2cupsshredded provolone cheese or mozzarella cheese
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)artichokeartichokes, drained and sliced
  • 1 jar (313 mL) 1jar (313 mL)roasted red pepperroasted red peppers, drained and sliced
  • 1/4 cup 1/4cupsliced black oliveblack olives
  • 1 tbsp 1tbspolive oil
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In small saucepan, heat water with oil over medium-low heat until 120°F (50°C). In food processor, pulse together Pizza Dough Mix and salt ; with motor running, pour in water mixture and whirl until ball forms, about 1 minute.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

On lightly floured surface, roll out dough into 12-inch (30 cm) circle. Sprinkle pizza pan with cornmeal; centre dough on top.

Topping: Sprinkle dough with half of the cheese; arrange artichokes, red peppers and olives on top. Sprinkle with remaining cheese; drizzle with oil.

Bake in bottom third of 500°F (260°C) oven until crust is golden, about 12 minutes.

Nutritional Information Per slice: about

cal 234 pro 11g total fat 11g sat. fat 5g
carb 24g fibre 3g chol 19mg sodium 526mg

% RDI:

calcium 22 iron 13 vit A 15 vit C 58
folate 29
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