This Chicken and Artichoke Pizza is a delicious break from the ordinary. Tender chicken and briny artichokes are layered over a creamy garlic sauce and melted cheese. It’s a sophisticated yet comforting pizza that’s perfect for any night.
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Why You’ll Love This Chicken and Artichoke Pizza
- Gourmet break: Chicken and artichoke offer a deliciously different pizza experience.
- Creamy garlic sauce: A rich, savory base replaces standard tomato sauce.
- Versatile & forgiving: Works with pre-made or homemade crust and simple ingredients.
- Amazing leftovers: Flavors meld overnight for a tasty next-day treat.
Ingredients & Tools
- 1 pound pizza dough (store-bought or homemade)
- 1 cup cooked chicken, shredded or diced
- 1 cup marinated artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Greek yogurt or sour cream
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
Tools: A pizza stone or baking sheet, a rolling pin (if needed), a small mixing bowl, and a brush for the oil.
Notes: Rotisserie chicken is a great shortcut. Marinated artichokes (not water-packed) add more flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Is your pizza dough too cold? If you’re using store-bought dough, take it out of the fridge at least 30-60 minutes before you plan to bake. A cold dough is much harder to stretch and shape, and it might spring back on you.
- Why marinated artichokes? They’re simply more flavorful! The ones packed in oil with herbs and a little acidity will give your pizza a better depth of flavor compared to the plain, water-packed kind. Just be sure to drain them well so your pizza doesn’t get soggy.
- Don’t skip softening the cream cheese. This is a small but crucial step for the sauce. If the cream cheese is too cold, you’ll end up with lumps instead of a beautifully smooth, spreadable base for your pizza.
- Pre-cook your chicken thoroughly. Since the pizza has a short bake time, the chicken needs to be fully cooked before it goes on. This is a perfect use for leftover roasted or grilled chicken, or that handy rotisserie bird from the store.
How to Make Chicken and Artichoke Pizza
Step 1: Start by preheating your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now so it gets screaming hot. A hot surface is the secret to a crisp crust. While the oven heats, let your pizza dough rest on a lightly floured surface, covered with a towel, to make it easier to handle.
Step 2: Now, let’s make that incredible creamy sauce. In a medium bowl, combine the softened cream cheese, Greek yogurt (or sour cream), half of the Parmesan cheese, minced garlic, Italian seasoning, and onion powder. Mix it all together until it’s completely smooth and creamy. You’ll notice the aroma of the garlic is just fantastic. Season with a pinch of salt and black pepper to your taste.
Step 3: Time to shape the dough. On a floured surface, gently stretch or roll your pizza dough into a 12-inch circle. If you’re using a baking sheet, you can shape it directly on the parchment-lined sheet. Don’t worry if it’s not a perfect circle—rustic is charming! Use your fingers to create a slightly thicker rim around the edge for the crust.
Step 4: Assemble your pizza. Spread the creamy garlic sauce evenly over the dough, leaving about a half-inch border for the crust. Then, scatter the cooked chicken and chopped artichoke hearts over the sauce. Top everything with the shredded mozzarella and the remaining Parmesan cheese. Drizzle the olive oil lightly over the crust—this will help it turn a beautiful golden brown.
Step 5: Carefully transfer your pizza to the preheated oven. If you’re using a pizza peel, a little semolina or cornmeal on the bottom will prevent sticking. Bake for 12-15 minutes, or until the crust is puffed and golden, the cheese is bubbly and spotted with brown, and the edges are crisp.
Step 6: Once it’s out of the oven, let the pizza rest for about 3-5 minutes on a cutting board. This brief wait is crucial—it allows the cheese to set slightly so you get clean slices instead of a cheesy landslide. Garnish with fresh chopped parsley or basil if you like, then slice and serve immediately!
Storage & Freshness Guide
- Fridge: Cool completely, wrap slices tightly or store in an airtight container for up to 3 days.
- Freezer: Wrap individual slices in foil and freeze in a bag for up to 2 months.
- Reviving: Reheat in a skillet on medium-low, covered, until crisp and warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula with a light lemon vinaigrette cuts through the richness of the pizza beautifully and adds a fresh, crisp element to the meal.
- Roasted garlic broccoli — Toss broccoli florets with olive oil, salt, and minced garlic, then roast until tender and slightly crispy. It’s a hearty, flavorful side that complements the pizza’s savory notes.
- A bowl of tomato basil soup — For the ultimate cozy comfort meal, a creamy, herby tomato soup is just perfect for dipping the pizza crust into. It’s a classic pairing for a reason.
Drinks
- A crisp Pinot Grigio — This light, dry white wine has enough acidity to balance the creamy sauce and artichokes without overpowering the delicate flavors of the chicken.
- A citrusy pale ale — If you’re a beer person, a pale ale with notes of grapefruit or lemon will cleanse the palate between bites and highlight the artichoke’s tanginess.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds, making each bite of pizza taste as amazing as the first.
Something Sweet
- Lemon sorbet — After a rich and savory meal, a scoop of bright, tart lemon sorbet is the perfect palate cleanser. It’s light, refreshing, and feels like a clean finish.
- Dark chocolate almond biscotti — These aren’t too sweet and have a lovely crunch. They’re fantastic for dipping into a final cup of coffee or tea as you relax after dinner.
- Berry crumble — A warm, bubbling berry crumble with a scoop of vanilla ice cream is the ultimate comfort dessert that continues the cozy, satisfying vibe of the pizza night.
Top Mistakes to Avoid
- Overloading the pizza with toppings. It’s tempting to add more, but a heavier pizza will steam rather than bake, resulting in a soggy
Chicken And Artichoke Pizza
Make this delicious Chicken and Artichoke Pizza with a creamy garlic base in just 35 minutes. A gourmet twist on pizza night! Get the easy recipe here.
Ingredients
For the pizza
-
1 pound pizza dough (store-bought or homemade)
-
1 cup cooked chicken (shredded or diced)
-
1 cup marinated artichoke hearts (drained and chopped)
-
4 oz cream cheese (softened)
-
1/2 cup grated Parmesan cheese (divided)
-
1/2 cup mozzarella cheese (shredded)
-
1/4 cup Greek yogurt or sour cream
-
2 cloves garlic (minced)
-
1 tsp Italian seasoning
-
1/2 tsp onion powder
-
1 tbsp olive oil
-
Salt and black pepper (to taste)
-
Fresh parsley or basil (for garnish (optional))
Instructions
-
Start by preheating your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now so it gets screaming hot. A hot surface is the secret to a crisp crust. While the oven heats, let your pizza dough rest on a lightly floured surface, covered with a towel, to make it easier to handle.01
-
Now, let’s make that incredible creamy sauce. In a medium bowl, combine the softened cream cheese, Greek yogurt (or sour cream), half of the Parmesan cheese, minced garlic, Italian seasoning, and onion powder. Mix it all together until it’s completely smooth and creamy. You’ll notice the aroma of the garlic is just fantastic. Season with a pinch of salt and black pepper to your taste.02
-
Time to shape the dough. On a floured surface, gently stretch or roll your pizza dough into a 12-inch circle. If you’re using a baking sheet, you can shape it directly on the parchment-lined sheet. Don’t worry if it’s not a perfect circle—rustic is charming! Use your fingers to create a slightly thicker rim around the edge for the crust.03
-
Assemble your pizza. Spread the creamy garlic sauce evenly over the dough, leaving about a half-inch border for the crust. Then, scatter the cooked chicken and chopped artichoke hearts over the sauce. Top everything with the shredded mozzarella and the remaining Parmesan cheese. Drizzle the olive oil lightly over the crust—this will help it turn a beautiful golden brown.04
-
Carefully transfer your pizza to the preheated oven. If you’re using a pizza peel, a little semolina or cornmeal on the bottom will prevent sticking. Bake for 12-15 minutes, or until the crust is puffed and golden, the cheese is bubbly and spotted with brown, and the edges are crisp.05
-
Once it’s out of the oven, let the pizza rest for about 3-5 minutes on a cutting board. This brief wait is crucial—it allows the cheese to set slightly so you get clean slices instead of a cheesy landslide. Garnish with fresh chopped parsley or basil if you like, then slice and serve immediately!06
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