Lemon Pesto Artichoke Pizza
Pizza nights are always a good idea, but when you add a twist of lemony goodness, it takes things to a whole new level. This is a recipe that combines two of my favorite things: Lemon Pesto and pizza! 🍋🍕 If you’re a fan of zesty flavors and love experimenting with new toppings, this Lemon Pesto Pizza is going to be your new go-to.
Ever since I started making Lemon Pesto, I’ve been finding all sorts of ways to use it, and this pizza is a game-changer. Imagine a crispy crust topped with our vibrant Lemon Pesto, artichokes, gooey mozzarella, thin lemon slices, and crunchy pine nuts. It’s a surprising burst of lemon in every bite that is balanced by the creamy melting mozzarella and is sooooooo good! Ready to make pizza night extra special?
Lemon Pesto Artichoke Pizza
Equipment
Ingredients
- 1 pizza dough (homemade or store-bought)
- ½ cup lemon pesto (recipe below)
- ½ cup frozen or marinated artichoke hearts
- 1 cup fresh mozarella cheese
- ½ cup dubliner sharp white cheddar cheese
- 1 lemon (thinly sliced)
- ÂĽ pine nuts
- Trader Joe's Hot Honey (optional)
Instructions
Prep the dough
- Press out your pizza dough onto a parchment paper lightly dusted with flour.1 pizza dough (homemade or store-bought)
Spread the pesto
- Drop about 1 teaspoon of lemon pesto at a time onto the pizza in little blobs a few inches apart evenly over the pizza dough. With the back of a spoon gently smear them out. The idea is to leave some thicker and thinner areas so the pizza is about 75% covered in lemon pesto with some bare spots.½ cup lemon pesto (recipe below)
Layer the toppings
- Thinly slice the lemon into rounds nearly paper thin. You'll need about 6 slices. Slice the rounds into half or quarters and set aside.1 lemon (thinly sliced)
- Slice the artichokes into slices about 1/4 inch thick. If you are using frozen artichokes season lightly with salt and a little squeeze of lemon juice. Evenly spread the sliced artichokes over the pizza and lemon pesto.½ cup frozen or marinated artichoke hearts
- The mozzarella I use comes sliced, I like to tear the slices in half or thirds and place evenly around the pizza. Evenly cover with the cheddar cheese.1 cup fresh mozarella cheese, ½ cup dubliner sharp white cheddar cheese
- Top the pizza with the lemon slices and pine nuts.
Bake
- If you are using one, add a baking stone to the oven and preheat to 450℉.
- Bake the pizza for 12-15 minutes turning half way.
Rest, Slice and enjoy
- Cool on a cooling rack so the bottom does not get soggy for 5 minutes before cutting and serving. Optional extras, drizzle with hot honey for a sweet and spicy kick or a sweet and tart balsamic reduction, slice and enjoy.
This dough recipe is my go-to for any pizza night. It’s super simple, budget-friendly, doesn’t have any extra preservatives or additives and makes enough for four medium pizzas. Best part? It’s versatile and can sit in the fridge for up to a week.
Bright, tangy, and slightly nutty—this Lemon Pesto is so versatile, you’ll want to put it on everything. It’s great on pizza, pasta, sandwiches, or even as a dip. Plus if you make a big batch to keep on hand in the fridge, this pizza will come together in a snap.
That’s it! Your pizza night just got a major upgrade with this Lemon Pesto Artichoke Pizza. Whether you’re hosting friends or making dinner for the family, this recipe is guaranteed to impress. Let me know how you like it in the comments below! And if you’re looking for other unique combinations, try our Blackberry Fennel Pizza, it’s stunning and delicious.
2 thoughts on “Lemon Pesto Artichoke Pizza”