Artichoke Pizza with Feta and Prosciutto

So, I think I have a pizza/flatbread obsession.

I think I might need an intervention. Just to let you know what I mean go here, here and here. Oh, and here – one of my all time faves.

I made this pizza a few weeks ago randomly during the day when I was having a pizza/artichoke craving and it ended up being even more fantastic than my imagination anticipated.


See, when it comes to food my imagination is all over the map, especially when I’m having a craving for something specific. So, while I was making my pizza dough I was thinking artichokes and it suddenly starts screaming all kinds of things, like “feta cheese! prosciutto! pesto!”.


Unfortunately, it drives my husband crazy because if he’s having a craving for something and he tells me – the imagination goes into overdrive. I now have a challenge, a purpose, a foodie job, if you will. He’s not so stoked about that.

He wants plain, straightforward, no fru fru. He wants a plain piece of grilled chicken, period the end, and ketchup is his favorite seasoning. God, that is so not fun. I do have to say he does know his sushi – as a matter of fact he introduced it to me when we met.

Ok, so, anyway I decided to entertain these ideas that my imagination had…you know…to give it the benefit of the doubt and all. Because, really, my imagination is what drives this meek little blog.

And my appetite.


Artichoke Pizza with Feta and Prosciutto


  • 2 cups grape tomatoes, washed
  • 1 14 oz can artichoke hearts, quartered (you'll probably use half the can)
  • 1 batch pizza crust
  • 1 cup prepared pesto
  • 2 oz prosciutto, torn into pieces
  • 4 oz feta cheese, crumbled


  • Preheat oven to 400 degrees.
  • On a baking sheet lined with aluminum foil, place tomatoes and artichoke hearts. drizzle with olive oil and sprinkle salt and pepper. Roast for 10-15 minutes, or until slightly browned and sizzling.
  • Increase oven heat to 500.
  • Drizzle a baking pan with olive oil and spread half of the pizza dough out thin. Drizzle with more oil.
  • Spread pesto over dough, sprinkle with artichokes, tomatoes, prosciutto and feta.
  • Bake for about 10 minutes, until edges are starting to brown.
  • Cut into squares.

She’s a new favorite of mine.




  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 9 Comments

  1. Marla

    Cannot wait to make this – it looks wonderful!

  2. Marla

    Cannot wait to make this! It looks wonderful.

  3. Nicky

    This looks delicious. I’ll share your pizza/flatbread obsession with dishes like this.:) I found you and this great recipe on Twitter. Mary Beth tweeted and I loved. Looking forward to more great flatbreads and other yumminess from your kitchen.

  4. Lisa

    This looks delicious! Found you on the blog train. Thanks for sharing. I’ll definitely be trying this on pizza night at our house. 🙂


    1. Dixie Chik

      Thanks Lisa – you’ll love it 🙂

  5. Mr. & Mrs. P

    New Followers!! Love everything we have seen so far!! Look forward to you future posts.

    Hope you check us out..

  6. Nichole C

    I basically am having a secret affair with flatbread; any and all are just SO good! And I l.o.v.e. the ingredients you used! I could eat feta, every day!

    1. Dixie Chik

      Thanks Nichole – you would love this 🙂

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