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Artichoke Heart and Goat Cheese Pizza

Serves: 2-3

For a flavorful pizza that's so good it doesn't even need meat, try our crispy Artichoke Heart and Goat Cheese Pizza made with sun-dried tomatoes, olives, artichokes and creamy goat cheese.

Artichoke Heart and Goat Cheese Pizza


  • 1 Roma artichoke hearts, 14 oz. can(s) (drained)
  • 12" unbaked pizza crust
  • 2 tsp. Piancone olive oil, extra virgin
  • 2 tsp. Peak Fresh Produce rosemary, fresh (minced)
  • 3 Peak Fresh Produce garlic, clove(s) (minced)
  • 1/2 Cup(s). West Creek Cheese, Monterey Jack (shredded)
  • 2 oz. tomatoes, sundried oil-packed (sliced thin)
  • 2 1/2 oz. Nature's Best Dairy cheese, goat (crumbled)
  • 10 Kalamata olives, pitted and halved


Preheat oven to 500°F. Place pizza crust on baking sheet. Brush crust surface with olive oil. Sprinkle with rosemary and garlic; brush again to coat with oil. Bake about 4 minutes or until crust begins to turn golden. Sprinkle crust with ¼ cup Monterey Jack, leaving 1-inch border. Top with artichokes, tomatoes, goat cheese and olives. Sprinkle with remaining Monterey Jack. Return to oven and bake 3 to 4 minutes more or until crust is deep golden and cheese is melted. Cut into wedges and serve.