Chicken Artichoke Pizza

Forget delivery. This chicken artichoke pizza piles on so many vegetables it’s practically a garden on a crust. Marinated artichoke hearts do double duty here: the hearts get chopped into the topping, and their marinade liquid goes into the sauce for an instant flavor base with garlic, herbs, and tangy vinegar already built in.

The topping gets cooked in stages in a skillet before it ever hits the crust. Zucchini and red peppers go first for a quick sear, then mushrooms and scallions, then the chicken. Building it this way means everything is perfectly cooked, nothing raw or soggy hiding under the cheese.

A cornstarch slurry pulls the sauce together so the juices thicken and cling to the toppings instead of making the pizza crust soggy. Monterey Jack melts beautifully over everything while a hit of Parmesan adds that salty, sharp finish.

Chef Tips

• Use the artichoke marinade liquid as your sauce base. It’s packed with oil, garlic, and herbs so you skip the jarred pizza sauce entirely
• Cook each vegetable separately to control texture. Dumping everything in at once leads to steaming instead of searing
• Let the pizza rest 5 minutes after baking. The cheese firms up just enough to slice cleanly
• A Boboli crust keeps this weeknight-fast, but naan or pita works in a pinch

Variations

• Swap Monterey Jack for fresh mozzarella and add a drizzle of balsamic glaze after baking
• Use sun-dried tomatoes instead of Roma for a more concentrated, sweeter tomato flavor
• Go Greek with feta, kalamata olives, and a sprinkle of dried dill