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Half and Half Upside-Down Pizza

Serves 4

Kids and grown-ups will flip over this cool new way to make pizza! You can use the suggested topping combos or make your own!


  • 4 1/2 tablespoons extra virgin olive oil (EVOO), divided
  • 1 can artichoke hearts (14 ounces), quartered if whole, squeezed dry
  • 1/2 cup red onion, thinly sliced
  • 1 small rosemary sprig, leaves stripped
  • 1/3 cup pepperoni slices
  • 1 1/2 cups canned chopped tomatoes, drained
  • 1 1/2 pounds pizza dough
  • Salt and pepper
  • 1 cup shredded mozzarella
  • 1 ball burrata cheese, torn into pieces
  • Lemon zest, for sprinkling


  1. Position a rack in the lower third of the oven; pre-heat to 500°F. Line a rimmed baking sheet with parchment; brush with 2 tablespoons EVOO. On one half of the sheet, arrange the artichokes, onion and rosemary; on the other half, place the pepperoni and the tomatoes, leaving a 1/2-inch border around the edges.
  2. On a floured work surface, roll the dough into an 11-inch x 17-inch rectangle. Drape the pizza dough over the toppings, pressing gently all over the dough to create divots.
  3. Brush the dough with the remaining 2 1/2 tablespoons EVOO; season with salt and pepper.
  4. Bake until the dough is golden-brown and cooked through, 12-15 minutes. Invert the pizza onto a cutting board. Carefully peel off the paper. Immediately scatter the mozzarella over the pepperoni and the burrata and lemon zest over the artichokes; season the artichoke-burrata half with pepper.