Artichoke & Arugula Pizza

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Ready in less than 20 minutes, this artichoke and arugula pizza is sure to bee a weeknight favorite. 


The crust is simply a toasted brown rice tortilla, and the sauce is a delicious butternut squash sauce, perfect for fall. You can find butternut squash sauce in the tomato sauce section of your grocer.

For this version, I used a topping of arugula and artichoke salad, but you can put any topping you like. Roasted chickpeas or spice-rubbed grilled fish would be a good addition for added protein. 

If you make this recipe, let me know! Leave a ment or tag a picture #mariamarlowe on . I always love to see your creations. 


Artichoke & Arugula Pizza
Serves 4
A fast weeknight dinner recipe for artichoke and arugula pizza on a brown rice tortilla crust.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 4 brown rice tortillas
  2. 6 oz. grilled artichoke hearts (in package or if in jar, drained), chopped
  3. 5 oz. of arugula
  4. 1 medium red onion, sliced thin
  5. 2-3 tsp. olive oil
  6. salt and fresh black pepper to taste
  7. 1 jar butternut squash sauce
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, bine arugula, artichoke hearts, red onion, olive oil, a pinch of salt, and a generous pinch of black pepper.
  3. On 1-2 large baking sheets, lay out the 4 tortillas, and bake for 8-10 minutes. Watch the tortillas, as different types will cook at different speeds. They should just be getting crisp and golden on the edges.
  4. Take the tortillas out of the oven, spoon on a generous amount of butternut squash sauce, spreading it out across the tortilla, leaving a centimeter or so of a crust. and return to the oven for a final 3-5 minutes.
  5. Take the tortillas out of the oven, put on plates. Spoon the arugula artichoke mix on top of each. Slice into 6 or 8 pieces and serve right away.
  1. Add your favorite protein on top, such as chickpeas or spice-rubbed grilled fish to make it a plete meal.

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