Artichokes are Awesome, and Pizza is too!

 Artichokes, Portabella Mushrooms, and Spinach! What could be better than that??  I’ll tell you what.  Throw it together on a pizza crust and add some love (by that I mean cheese)!  This is the item I served on my Valentine’s Day date night with my daughter.  I am lucky as she is not afraid to eat “weird” things and really enjoys meals that I make that are vegetarian.  (She and I were vegetarians for a year and although we quit the strict diet, we both agree that we felt better.  So, I continue to try to incorporate vegetarian meals in our weekly line up.)

Plus, it was quick, and easy!  I had time to put in a day’s work.  Go home and take care of pets.  Clean up and run to the store.  I even picked up a small bouquet of flowers for McKenna.  I waited to pick her up from cheer practice with said flowers. We got home, and I whipped our dinner up within 30-40 minutes. (That includes walking the dogs minutes. lol)  Please enjoy this simple recipe and as always change it up to suit your tastes!


Artichoke & Portabella Mushroom Pizza

Very easy, quick, and vegetarian to boot!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people


  • 3 small purchased pizza crusts personal size
  • 3 tsp olive oil extra virgin
  • 1 tbsp Italian seasoning divided
  • 3 tbsp prepared alfredo homemade or store bought
  • 1 1/2 cups fresh spinach chopped
  • 1 cup mozzerella shredded
  • 1 can quartered artichoke hearts strained, chopped
  • 1 cup portabella mushrooms sliced
  • 3/4 cup parmesan shredded
  • 1 tsp coarse black pepper optional
  • 1 tsp salt optional
  • 1 tsp crushed red pepper flake optional


  1. Preheat oven to 425 or according to pizza crust package directions.  The crusts I used for this recipe were personal size and medium thickness.  Place crusts on cookie sheet and paint each one with olive oil.  Sprinkle Italian seasoning on each crust.  Let soak into crust while you prepare the rest of the ingredients.

  2. Chop spinach and artichokes, and slice mushrooms if needed.  Divide alfredo sauce and spread evenly over each crust.  Next, do the same with your chopped spinach.  Sprinkle each with mozzarella cheese, and then add artichokes and mushrooms.  Sprinkle parmesan cheese and season tops with salt/pepper and crushed red pepper flake.  Drizzle tops with olive oil.

  3. Bake for approximately 10-15 minutes until cheese is melted and crust edges are golden brown.

Recipe Notes

*This recipe would probably serve four people.  But my store bought crusts just happened to come in a three-pack.

*Use or omit seasonings to your taste.

*Bake homemade crusts prior to topping.

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