Baby Artichoke & Sausage Pizza

I first made a deep dish pizza several weeks ago on Super Bowl weekend and since then I can't seem to stop. Well, actually this is just the fourth one. I have used different "toppings" each time, although in this case, I would call them stuffings, and we have loved each one. The crust is from All Recipes, link below, ignoring the actual baking directions.

In this pizza, I used baby artichokes, sliced black olives, roasted garlic tomatoes, sweet onions, and sausage. And cheese, of course. Here is a good link about baby artichokes from Ocean Mist.

This is not the thin and crispy pizza I traditionally make. No, this crust is soft and billowy and this pizza is much like a stuffed sandwich.

Baby Artichoke & Sausage Pizza
1 recipe Quick and Easy Pizza Crust
1 lb. hot and spicy bulk sausage, browned and drained
8 oz. mozzarella cheese, grated, plus extra for topping, if desired
1 medium sweet onion, sliced
8 - 10 baby artichokes, cooked, quartered
1/4 cup sliced black olives
1 - 1 1/2 cups roasted tomatoes with garlic
1/2 cup freshly grated Parmesan cheese



Stretch and fit pizza crust into a lightly oiled black iron skillet. If the crust seems too springy, less it rest about 5 minutes, then try again. Add the browned sausage and press into the crust which also helps the crust hold its shape. Top with 2 cups grated mozzarella cheese, the sliced onions, and the sliced baby artichokes.

Top with the olives.



Add the garlic roasted tomatoes.


Cover with the Parmesan cheese and any additional mozzarella cheese desired. Sprinkle with a little oregano.

Bake in a 350 degree oven until browned, about 35 to 45 minutes.

Let the pizza cool for about 10 minutes before slicing.