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pesto pizza with ricotta, olives, and artichokes

Pesto Pizza with Ricotta, Olives, & Artichokes

  • Author: Megan B-L
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 1 pizza, 4 servings 1x
  • Category: Pizza


Modeled after my favorite pizza from Red Wagon Co., the “Olive Oyl,” this delicious pizza has a pesto base, thick globs of creamy ricotta, green olives, artichokes, sauteed mushrooms, parmesan, lemon & black pepper. It is phenomenal. 


Units Scale
  • pizza dough (store bought or make your own, I like this no-knead recipe from Serious Eats)
  • 6 ounces pesto (I used Rao’s brand)
  • 1/2 cup whole milk ricotta cheese
  • 1/4 cup Castelvetrano or regular green olives, sliced
  • 1/3 cup small canned artichokes, chopped
  • 8 ounces of mushrooms, sliced
  • 1/2 cup grated parmesan
  • lemon, zest & juice
  • several generous grinds of black pepper


  1. Preheat oven to 500°.
  2. Sauté mushrooms in a frying pan on medium heat with a bit of butter or olive oil until browned, season with salt. Set aside and let cool.
  3. Lightly spray a pizza pan or baking sheet with cooking spray. Roll out whatever dough you are using and spread it out on your baking vehicle of choice.
  4. Spread pesto evenly over the dough out to the edges.
  5. Dollop on ricotta, then spread each dollop a little bit so you have areas of thick ricotta.
  6. Evenly sprinkle olives, chopped artichokes, and sautéed mushrooms onto the pizza.
  7. Cover with grated parmesan, zest from 1 lemon and several grinds of black pepper.
  8. Bake for 12–15 minutes, until crust looks crispy and toasty.
  9. Squeeze juice from 1/2 lemon (or less if your lemon is extra juicy) over the pizza. Let it cool for a few minutes, then cut it up and enjoy!


These were the measurements I used when I topped my pizza, but feel free to use however much of each ingredient you want!

Keywords: pizza, vegetarian, pesto, mushrooms, meatless monday, ricotta, olives, artichokes