Reviewed: Feb. 8, 2006

My kids even loved this pizza! This is an excellent pizza to make for guests. It looks absolutely exquisite and is so simple to make.

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SHERRIBERRI77

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Reviewed: Dec. 12, 2005

We thought this was good, but seemed to be lacking something. Maybe adding chicken, as one reviewer suggested, would help. We use our own pizza crust recipe, so we altered it a little according to how we always cook pizza. I put the sauce, tomatoes and artichokes first. We cook it for about 15 minutes then add the cheese and cook for about 10 more minutes. This keeps the cheese from burning. Next time I wouldn't bother with cooking the artichoke liquid with the garlic. I used pre-chopped garlic and would just add both of them to the pizza. I didn't see much value in cooking the garlic in the artichoke liquid.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Dec. 7, 2005

Easy to make and good, but if you like a more salty flavor, use pepperoni or salt the artichokes.

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jklundgren

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Reviewed: Nov. 23, 2005

Made this pizza with a homemade, whole grain crust, 2 extra tomatoes, and a mix of cheddar and mozzerella cheese. 450F is too hot for this length of time so I turned it down to 400F after the first 10 minutes. It took about an extra 10-15 minutes to cook, make sure the crust is browning on the bottom. My oven temperature is correct, you can check it easily with an oven thermometer. My meat loving husband wasn't expecting to like it but he's already asked for me to make it again!

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Starr

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 14, 2005

Great pizza!! I used A. Rider's pizza crust and the triple mushroom sauce. My brother who only eats Papa John's pizza even approved!! Thanx.

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C. Chiba

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Reviewed: Oct. 11, 2005

My husband and I made this pizza last night. We always use the Whole Wheat and Honey Pizza Dough recipe from this site. This pizza was delicious! We didn't add as much cheese as it called for, but it was absolutely gourmet!

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Marie

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Reviewed: May 28, 2005

This is an awesome pizza, but I agree with others that 1 pound is too much cheese. I also had to cook the artichoke liquid much longer than the recipe said for it to cook down. I added grilled chicken and that made it even better.

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BAKINGQUEEN111

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2005

was ok. was looking for a bit more flavor. my husband liked it, it was ok to me - my kids didn't like it

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Feb. 8, 2005

Overall, quite tasty, but too much cheese (and we *love* cheese!)--would reduce it to 1/2 as much. Would double the garlic to 4 cloves, we used a roasted garlic spaghetti sauce and it still didn't taste very garlicky. Artichoke hearts were a wonderful topping. The Quick and Easy Pizza Crust was perfect for this.

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doestreich

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2005

Yuck, this was very disgusting and I absolutely adore artichokes and garlic... I followed the recipe to a T, but never again will I try to make this.

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BTRACY02

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Reviewed: Jan. 29, 2005

This was delicious! I used a whole-wheat Boboli thin pizza crust, and instead of spaghetti sauce I just used plain tomato sauce sprinkled with Italian seasoning and parmesan cheece. The artichoke hearts were sooo good cooked with the garlic. I had some Gouda cheese that I had to use, so I used that instead of Colby. This was the best pizza I've ever made! I think next time I will double the garlic. Oh, and I definitely didn't use that much cheese! Maybe 1.5 cups of shredded cheese.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2004

I loved this pizza! I added real bacon pieces, green peppers, & Motzarella cheese. Instead of the spaghetti sauce I used Pizza sauce. It was very flavorful. I will definately make this again.

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Keri

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Centennial, Colorado, USA

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Reviewed: Apr. 26, 2004

I've made this multiple times and it has been great every time! Be sure to use a jar of the marinated artichoke hearts and not the canned. I've also added mushrooms & used different cheeses, it is always excellent!

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TGRAY202

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Reviewed: Oct. 30, 2003

The pizza did not taste gourmet. There was too much cheese which made the pizza crust soggy. There weren't enough toppings. The artichoke juice did not boil down enough making the artichokes watery. I consider gourmet a succulent blend of tastes. This was not.

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GOURMET2DAY

Home Town: Tigard, Oregon, USA

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Reviewed: Oct. 2, 2003

Make your own crust or try this on a pre-made crust. Either way, you will love this homemade pizza.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Sep. 8, 2003

This was wonderful! Didn't have a prepared crust, so used flour tortillas for individual ones, and cut the baking time down to 10 mins. Added some sauted mushrooms and some pepperoni slices. This would be great for a French bread pizza, too. I will be making this over and over!!

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Diane

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Reviewed: Apr. 27, 2003

The BEST EVER! I can not rate this pizza high enough. I am not a huge meat fan so this was perfect. The combination of everything was a perfect complement to each other. Even my 1 year old could not get enough of it. FAB! Jamie Lawson

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JAMIE LAWSON

Cooking Level: Expert

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Reviewed: Apr. 11, 2003

This was fabulous! I used a blend of Italian cheese instead of the Colby Jack, Roma tomatos and sprinkled it with parmesan cheese before baking. I made a 12" pizza, and 1 - 8 oz. package of cheese was more than enough. Next time I'm going to add Feta cheese. Excellent! Thank you so much, this recipe is definitely a keeper.

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Blairs Mom

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Garlic and Artichoke Pizza

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