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I will never be satisfied with any other type of pizza ever again.

I have never eaten a pizza quite so wonderful as this one.

Artichoke pizza with goat cheese and olives  (and sausage and roasted red peppers and mozzarella cheese and Parmesan cheese).

See, my cookbook problem is getting worse. This time I picked up a very large Bon Appetit book when I was in Portland a few weeks ago. And this book had an entire section on pizza.

Side note: Did you know that I used to hate pizza? (Have I said that on here before?) I got sick after eating pizza once as a kid and was repulsed by pizza for many many moons. Actually, I didn’t really like eating pizza again until college. Although, I didn’t really love it all that much in college either (but you aren’t socially acceptable if you don’t eat 3 slices of pizza at 3 AM on a Saturday night), so I gulped down some greasy cheese and gained a few pounds.

But I really enjoy making my own pizza because I can put whatever I want on it. I don’t have to load it down with 8 pounds of cheese. I can make it a thin or a thick crust. I can make it crunchy or chewy. And best of all, the options are limitless.

So naturally, when I saw a pizza section in this Bon Appetit cookbook, I got pretty excited and knew I should try one immediately. But which one? Eggplant and tomato? Gouda and red salad? Mexican chicken? Artichoke with goat cheese and olives?

Did someone say goat cheese?


My decision has been made.

Another side note: Goat cheese and I first met when I was 13. He was on a salad with beets. It was love at first bite.

I haven’t figured out if eating goat cheese by the spoonful is socially acceptable yet….

Artichoke pizza with goat cheese and olives (Adapted from The Bon Appetit Cookbook)

Makes 1 pizza


  • 1/2 lb sweet Italian sausages, casings removed
  • 1 (14 oz) can artichoke hearts, drained
  • 1/3 cup drained roasted red peppers from jar
  • 20 whole black olives, divided
  • 1 cup grated mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 pizza crust (either fully baked or refrigerated dough)
  • 1/2 cup crumbled goat cheese


1. Saute sausage in a skillet over medium heat until cooked through, breaking up the sausage as it cooks, about 10 minutes. Transfer sausage to paper towels to drain while you prepare the rest of the ingredients.

2. Combine artichoke hearts, red peppers and 12 olives in a food processor or blender. Pulse until finely chopped. Transfer mixture to a large bowl. Stir in sausage, mozzarella, and Parmesan cheese. (NOTE: This topping can be prepared up to 1 day ahead. Cover and refrigerate.)

3. Preheat oven to 450 degrees F. If using refrigerated dough, stretch dough, place on pizza pan or baking sheet coated with cooking spray, and bake for 6 minutes and continue onto Step 4.

4. Spray the pizza crust with cooking spray. Sprinkle a light coating of garlic powder over the crust. Spread artichoke topping over crust. Dot with goat cheese. Top with remaining 8 olives (chopped or whole to your preference). Bake until pizza crust is golden and the topping is heated through, 15-18 minutes. Cool 5 minutes, then devour!

My Two Cents: Heaven in my mouth.

Because of this pizza and the plethora of pizza recipes I now have, I am now making a pizza category for this blog.

I have no other comments.