Easy Whole Wheat Pizza with Artichokes Recipe
A quick and easy lighter healthier pizza made with store-bought whole wheat pizza dough and canned artichoke hearts.
Servings: 6
Equipment
Ingredients
- 4 canned artichoke hearts, rinsed and drained, and thinly sliced crosswise
- 1 tablespoon extra-virgin olive oil, plus more for the baking sheet
- 1 pound whole-wheat pizza dough, at room temperature
- 1 cup fat-free ricotta cheese
- 2 plum tomatoes, thinly sliced crosswise
- 1/4 cup Kalamata olives, halved
- 3 ounces parmesan or romano cheese, shaved with a vegetable peeler
- Coarse salt and freshly ground black pepper
- 1/4 cup packed fresh basil leaves
Instructions
- Preheat your oven to 450F degrees. Lightly oil a baking sheet or pizza stone.
- Stretch the dough to a 12 x 16-inch oval and place on the baking sheet. (My stone was round, so I stretched it to fill the round stone instead.)
- Brush the dough with 1 tablespoon olive oil, making sure to coat the edges well.
- Scatter spoonfuls of the ricotta cheese over the dough and then top evenly with the artichokes, tomatoes, olives, and 3/4 of the parmesan.
- Season to taste with salt and pepper.
- Bake pizza until the crust is browned and the toppings are heated through, 20 to 25 minutes.
- Remove from the oven and sprinkle with the basil and remaining parmesan.
- Cut into 6 slices and serve immediately.
Notes
Serving size: 1 slice pizza
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old WW plan)
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old WW plan)
Nutrition
Serving: 1slice | Calories: 310kcal | Carbohydrates: 38g | Protein: 17.6g | Fat: 7.5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 680mg | Potassium: 67mg | Fiber: 6.4g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 0.2mg