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Sliced grilled artichoke pizza.

Grilled Artichoke Pizza

Let me show you how to grill a perfect pizza and pack it with flavor with just a few ingredients! This's my absolute favorite summer pizza right here!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 2 hours 25 minutes
Servings 4 servings
Calories 565kcal
Author Shinee


  • 1 lb pizza dough divided Note 1
  • 1 can (14oz/396g) artichoke hearts drained Note 2
  • ¼ cup basil pesto
  • 8 oz (225g) Mozzarella cheese grated Note 3
  • 1 jar (8oz/226g) roasted bell pepper strips
  • ¼ cup grated Parmesan cheese


  • Bring the pizza dough to room temperature, about 2 hours on the counter.
  • Stretch out both pizza dough balls into 10-inch circles on a lightly floured counter. (Watch my video on how to stretch pizza dough.)
  • Heat the grill over high heat for at least 10 minutes.
  • When ready to grill, clean and oil the grates. I soak veg. oil into a paper towel and run it all over the grates using a pair of kitchen tongs.
  • Carefully place each crust directly on the grill, cover and cook for about 2 minutes. Using a tong, flip it and grill for another 2 minutes or so, until the crust is nice and cooked.
  • Transfer the grilled pizza crusts onto a baking sheet.
  • Spread pesto evenly on both pizza crusts. And generously sprinkle a cup of mozzarella cheese on each pizza. Then place artichoke pieces, and throw in roasted bell pepper strips. Finally sprinkle parmesan cheese on top.
  • Slide the assembled pizzas back on the grill and cook until the cheese is melted, 1-2 minutes. Serve immediately.


This recipe makes two 10-inch pizzas.
Note 1: You can use store-bought pizza dough, but my homemade pizza dough recipe is by far the best! My pizza dough recipe yields 1.5lbs dough. You can freeze 1 ball of pizza for later, or make 3 pizza by increasing topping ingredients.
Note 2: Slice a few artichoke hearts into thin slices, and chop the rest into small pieces. (I like different cuts and sizes for a nice presentation.)
Note 3: I prefer and recommend grating a block of mozzarella cheese as it melts better than pre-shredded cheese.
Make-Ahead Tip: 
· Simply grill the crust on both sides, cool completely, tightly cover with plastic wrap and freeze for up to 3 months.
· When ready to use, bring it out of the freezer, top with your favorite toppings and bake as usual.
Storing Tip: Refrigerate leftovers in airtight container for up to 3 days. Reheat in the oven or air-fryer for the best results!


Serving: 0.5pizza | Calories: 565kcal | Carbohydrates: 62g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 2801mg | Potassium: 175mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1192IU | Vitamin C: 40mg | Calcium: 415mg | Iron: 4mg