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Burst Cherry Tomato, Artichoke, and Zucchini Pesto Pizza | halfbakedharvest.com @hbharvest
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4.80 from 5 votes

Burst Cherry Tomato, Artichoke, and Zucchini Pesto Pizza

A fresh and tasty pasta dish
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 651kcal



  • 1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
    2. On a lightly floured surface, push/roll the dough out until until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with pesto and top with provolone and mozzarella. Add the zucchini and artichokes, you might not need all the artichokes. Add the tomatoes to a bowl and toss with the olive oil, garlic, thyme, salt and pepper. Spoon the tomatoes over pizza, drizzling any oil left in the bowl over the pizza as well. 
    3. Transfer to the oven and bake for 10-15 minutes or until the crust is golden, the cheese has melted and the tomatoes have burst. Remove from the oven and top with fresh basil and arugula. Slice and eat!


Calories: 651kcal | Carbohydrates: 42g | Protein: 24g | Fat: 54g | Saturated Fat: 15g | Cholesterol: 49mg | Sodium: 771mg | Potassium: 367mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3075IU | Vitamin C: 45.1mg | Calcium: 529mg | Iron: 3.7mg