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Grilled Artichoke, Green Olive, and Pesto Pizza
Pat toppings dry before sprinkling over pizza to ensure a crispy crust.
1 ball pizza dough
1 (14.5-oz.) can diced tomatoes, drained
2 Tbsp. chopped fresh basil, plus extra for garnish
2 Tbsp. extra-virgin olive oil
2 garlic cloves, minced
Salt and pepper
6 oz. shredded mozzarella cheese
3?4 cup marinated artichoke hearts, chopped (Topping)
1?2 cup pitted green olives, sliced (Topping)
1?4 cup shaved Parmesan cheese (Topping)
1?4 cup pesto sauce (Topping)
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Grilled Artichoke, Green Olive, and Pesto Pizza

Grilled Artichoke, Green Olive, and Pesto Pizza

Grilled Artichoke, Green Olive, and Pesto Pizza
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Divide pizza dough in half. Shape each half into a tight ball, transfer to a floured baking sheet, and cover loosely with greased plastic wrap. Let sit at room temperature until slightly puffed, about 30 minutes.
2. Combine tomatoes, basil, oil, and garlic in a bowl and crush with your hands or a potato masher to make a chunky sauce. Season with salt and pepper to taste and set aside.
3. On a lightly floured surface, roll and stretch each ball of dough into a rough 12" oval and transfer to a lightly floured, inverted baking sheet.
4. Heat grill to medium-high, then clean and oil grates. Carefully slide one dough round onto grill and cook until bottom is lightly charred and bubbles appear on surface, 1 to 2 minutes, shifting dough as needed to ensure even cooking.
5. Flip dough with tongs. Working quickly, spread half of sauce over surface of dough, leaving a 1?2" border around the edge. Sprinkle half of mozzarella over sauce, followed by half of toppings. Cover the grill and continue to cook until bottom of crust is lightly charred, cheese is melted, and toppings are heated through, 2 to 3 minutes. Slide onto inverted baking sheet to cool.
6. Repeat with remaining dough, sauce, mozzarella, and toppings. Sprinkle pizzas with extra basil and serve.
Source: Hannaford fresh Magazine, May - June 2016