… because what is life without good food?

Bacon, Artichoke & Tomato Pizza

with pesto & goat cheese

Bacon Artichoke & Tomato Pizza with Pesto & Goat Cheese ~ Sumptuous Spoonfuls #pizza #recipe

This is a quick weeknight, faster-than-delivery and just-as-good-as-that-funky-pizza-place kinda recipe. It was one of those combinations that just occurred to me randomly one day at work as I was talking with one of my friends. I tucked away the idea for later when I needed a quick meal, knowing I had a few fresh tomatoes from my little patio tomatoes, some cooked, crumbled bacon that I’d stashed in my freezer and a partly-used jar of artichoke hearts in my fridge.

And then I found myself rushing home last week from work … I was starving, with so much to do and no time to cook. That was when I knew it was time to make this pizza. I grabbed a frozen pizza crust from the freezer, tossed the toppings on it, then when it was baked, I took a few minutes to relax, breathe and eat my funky pizza on the patio. A few minutes later I was ready to dash off on our next task, with some good food in my belly, rejuvenated and ready to go.

Bacon, Artichoke & Tomato Pizza

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 1 pizza

Bacon, Artichoke & Tomato Pizza


  • 1 pizza crust (I used my New York Style pizza crust, but you can use any ... or a store-bought crust if you prefer)
  • A couple Tablespoons of pesto (homemade or store-bought)
  • 1/2 - 1 cup shredded Italian blend of cheeses
  • A couple fresh garden tomatoes or several cherry or pear tomatoes, chopped
  • 2 slices of lean bacon, cooked and crumbled
  • A couple chunks of marinated artichoke hearts, drained & chopped into bite-size pieces
  • A couple ounces of crumbled goat cheese


  1. Preheat the oven to 425 F.
  2. Spread a thin layer of pesto on the pizza crust and sprinkle lightly with cheese.
  3. Sprinkle with chopped tomatoes, bacon, and artichoke hearts, then top with some crumbled goat cheese.
  4. Bake at 425 for about 10 - 15 minutes or until the cheese is melty and everything is good and hot.
  5. Slice and serve immediately.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


This recipe was shared at Marvelous MondayCreate it ThursdayThursday Favorite ThingsThursday’s TreasuresFoodie Friends Friday Pizza Party and From the Farm Blog Hop.

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