Quick & Easy Pizza

artichoke, pesto, sundried tomato pizza-1

Don’t you just love quick meal solutions. I was recently 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 flavors of gourmet ingredients but the kids palate’s aren’t quite as developed yet, so we let them go with more mild flavors like pepperoni and chicken.

For our pizzas we picked up all prepared ingredients including the flatbread crust. This is supposed to be an easy meal so no major preparation of ingredients is allowed. Everything we chose has bold flavor like pesto, goat cheese, and sundried tomatoes. Is it just me or are sundried tomatoes like candy?!

Here’s the pizza “recipe” we made, below. For protein we added a roasted chicken on the side. These pizzas are terrific as a meal, but would also be great cut up into smaller portions served as a party appetizer.

artichoke-pesto-sundried tomato-pizza

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Pesto, Artichoke, Sundried Tomato Pizza

  • Flatbread – I use Stonefire whole grain Naan, with 2 in a pack
  • Jar prepared pesto
  • can artichoke hearts in brine
  • jar sundried tomatoes in oil
  • Shredded Swiss-style Cheese – I used Roth Grand Cru
  • Goat cheese

Preheat oven or grill to 400 degrees.

Drain and pat dry artichoke hearts and sundried tomatoes, and cut into bite size pieces.

Spread pesto over flatbread. Top with artichokes and tomatoes.

Shred shredded cheese over pizza. Cut goat cheese into small pieces and place on top.

Cook pizza directly on rack or grill for 10-15 minutes or until toppings are hot and melted. Slice and serve warm.

2-3 servings.

I hope you’ll give this pizza a try. Have a great day!

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  1. 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

    1. 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.

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