Artichoke, garlic, and olive oil whole wheat pizza

Artichoke, garlic, and olive oil whole wheat pizza

Last Friday I made an easy whole wheat pizza that turned out so delicious I knew it would be made again. I ran out of hard white wheat berries, so this time used a combo of hard red wheat and soft white wheat.

I also wanted to venture outside my red sauce and cheese comfort zone. Something olive oil based, with herbs, garlic, cheese and…something else…sounded good. Searching for existing recipes online proved difficult so I developed my own topping recipe. I mean, it’s garlic, cheese, olive oil, and dough. What could go wrong with that?

I don’t know if I was just hungry for pizza or what, but this was one of the tastiest things I can remember making.

A note on the dough: the morning after I mixed the dough following Smitten Kitchen’s lazy pizza dough instructions, there was virtually no rise or gluten development. The wheat I used last time had a higher gluten count, so as an experiment I added another 1/8 tsp instant yeast and a touch more water to loosen things up and that worked out well. The recipe here reflects that extra yeast to compensate for the lower gluten soft white wheat. If using the hard white wheat, 1/8 tsp of yeast should be fine.

Artichoke, garlic, and olive oil whole wheat pizza

  • Servings: 2
  • Difficulty: easy
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Adapted from Smitten Kitchen’s lazy pizza dough (see note on the dough above)

  • 100 grams hard red wheat flour
  • 88 grams soft white wheat flour
  • 1/4 teaspoon instant yeast
  • 3/4 teaspoons salt
  • 5/8 cup water, plus an additional tablespoon or two if needed


  • 1 – 14 ounce can artichoke hearts (quartered or whole), drained
  • 1/2 teaspoon minced garlic
  • 2-3 ounces fresh mozzarella, torn into small pieces
  • 3-5 tablespoons olive oil, to taste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon chopped fresh rosemary
  • salt
  • fresh ground black pepper
  • 2-3 tablespoons parmesan, grated


  1. In a medium bowl, combine the flours, yeast, and salt. Add 1/2 cup of the water and mix with a spoon until a shaggy dough is formed. If it seems to dry and crumbly, add the remaining water. Cover with plastic wrap and leave out on the counter for 20-24 hours.
  2. 30 minutes before assembling the pizza, turn on the oven to 550°.
  3. On a cookie or baking sheet, lay down a sheet of parchment paper and sprinkle it with a bit of flour to prevent sticking. The dough may be quite sticky.
  4. Pat and pull the dough into a thin, round shape using a bit of flour to prevent sticking (8-12 inches in diameter).
  5. Pulse the drained artichokes a couple of times in the food processor to break them up into smaller pieces. Move the artichokes to a medium bowl and add the garlic and mozzarella. Stir to combine, then set aside.
  6. In a small bowl whisk together the olive oil, thyme, basil, red pepper flakes, rosemary, salt to taste, and fresh ground black pepper to taste. Then brush the mixture onto the shaped dough, going to the edges. If there’s not enough oil to spread around, pour a bit more onto the dough as needed.
  7. Spread the artichoke mixture onto the oiled dough, then sprinkle on half of the parmesan.
  8. Put the pizza into the oven and bake for 10 minutes. After 10 minutes, rotate the pizza 180° and bake for another 5 minutes or until dough is firm.
  9. When finished, let the pizza cool for a couple of minutes, then slice.