Roman-Style Thin-Crust Pizza with Artichokes and Olives
A light Roman-style pizza with a crisp thin crust topped with marinated artichoke hearts, black olives, and fresh rosemary. This italian-inspired pizza ready in about 32 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1 tsp active dry yeast
- 1 tsp salt
- 2 tbsp olive oil
- 100 g, quartered marinated artichoke hearts
- 50 g, sliced pitted black olives
- 3/4 cup shredded mozzarella cheese
- 1 tsp chopped fresh rosemary
- 2 cloves, minced garlic
- 1/3 cup tomato sauce
Instructions
- Step 1: In a bowl, combine 2 cups all-purpose flour, 1 tsp active dry yeast, and 1 tsp salt. Add 3/4 cup warm water and 2 tbsp olive oil, mixing to form a dough. Knead for 7-8 minutes on a floured surface until smooth. Cover and let rise 45 minutes until doubled.
- Step 2: Preheat oven to 475°F (245°C) with pizza stone inside for 30 minutes.
- Step 3: Roll dough into a thin 14-inch circle on a floured surface. Transfer to a pizza peel or parchment paper. Spread 1/3 cup tomato sauce evenly, then sprinkle 3/4 cup shredded mozzarella cheese.
- Step 4: Distribute 100 g quartered marinated artichoke hearts and 50 g sliced black olives evenly over the cheese. Sprinkle 2 minced garlic cloves and 1 tsp chopped fresh rosemary on top.
- Step 5: Slide pizza onto heated stone and bake 10-12 minutes until crust is crisp and golden and cheese is melted.
- Step 6: Remove, let rest 2 minutes, slice, and enjoy the herbal, tangy flavors.
Frequently asked questions
How long does Roman-Style Thin-Crust Pizza with Artichokes and Olives take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roman-Style Thin-Crust Pizza with Artichokes and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Roman-Style Thin-Crust Pizza with Artichokes and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roman-Style Thin-Crust Pizza with Artichokes and Olives for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roman-Style Thin-Crust Pizza with Artichokes and Olives?
Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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