Quick & Easy Pantry Pizza with Pesto, Artichokes & Sundried Tomatoes
Whether you’re hosting a pizza party at home or whipping up dinner for the family, this quick and easy pizza can be ready in about 15 minutes. Start with pantry ingredients and refrigerator staples for this vegetarian pie.
I was inspired to make grilled pizza with the family and we turned it into a ‘top-your-own-pizza’ night. My husband and I love the full flavor of ‘gourmet-style’ ingredients such as sundried tomatoes, artichokes, and pesto, so we piled them on a prepared crust and created these delicious flatbread pizzas.
These are made with prepared ingredients including the flatbread crust, so there’s no major preparation involved. Everything has bold flavor too, so a few toppings give a big payoff.
For protein you can add a rotisserie chicken on the side or shred it and add it to the pizza. These flatbreads are great cut into smaller slices and served as a party appetizers too.
Notes
Use flatbread as the base. They cook up crisp and hold up well to the toppings. We keep packages of them in the freezer for last minute meals.
Keep these staple ingredients in the pantry (or fridge after opening) so you always have them on hand: jar of prepared pesto, canned artichoke hearts, jar of sundried tomatoes packed in oil (they have a natural sweetness that’s brought out from the drying process).
Use two different cheeses. Shredded Swiss or similar style cheese (Emmental, Roth Grand Cru) gives a sweet-nutty flavor, while goat cheese gives creamy, earthy notes.
More Pizza Recipes
Create an array of pizzas for a dinner party and include other flatbread options such as ham and arugula, Mediterranean style, and olive tapenade.
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Pesto, Artichoke, Sundried Tomato Pizza
A blend of savory gourmet flavors on top of ready-made flatbread crust. Pantry ingredients make this vegetarian pizza quick and easy to make.
Ingredients
- 2 Package Flatbread crust - I use Stonefire whole grain Naan, with 2 per pack
- 1 Jar prepared pesto
- 1 (15 oz) can artichoke hearts in brine
- 1 Jar sundried tomatoes packed in oil
- Shredded Swiss-style Cheese - I used Roth Grand Cru
- Goat cheese
Instructions
- Preheat oven or grill to 400º F.
- Drain and pat dry artichoke hearts and sundried tomatoes, and cut into bite size pieces.
- Spread a light layer of pesto over flatbread, and top with artichokes and tomatoes.
- Sprinkle shredded cheese over pizza. Cut goat cheese into small pieces and place on top.
- Cook pizza directly on the rack or grill for about 10 minutes or until toppings are hot and melted. Slice and serve warm.
Look yummy Chris!
Thanks Kim. Such an easy and delicious dinner!
Hi Chris, Naan bread often comes with instructions on how to use it. According to the packet instructions it says to heat some oil in a flat pan and let it brown a bit. Do you do this bit or skip it altogether and grill with toppings straight away!!!. Thanks
Candice we just grilled it straight away. The one thing we thought about after the fact was that it might be a good idea to grill one side, then put the toppings on that grilled side, and then grill the whole thing as usual. I think you’d get a crispier crust that way.
Yum, flatbreads are one of my favorite foods…and I appreciate your more gourmet palate!
Mine too, Carrie. I love flatbreads!