Detroit Style Pizza is having a serious moment right now and honestly I could not be more here for it, especially when it looks like this Detroit Style Pizza with Artichokes. We are talking a thick, airy, incredibly crispy-edged rectangular pizza crust pressed into an oiled pan, blanketed in cheese right to the very edges so the cheese gets all caramelized and crispy against the pan, then loaded with artichoke hearts. It is the pizza combination I did not know I needed until now. If you are deep in a pizza era right now, my Loaded Vegetable Detroit-Style Pizza, my Homemade Pizza Dough, and my White Pizza are all waiting for you.
Detroit Style Pizza with Artichokes at a Glance
- 🕒 Total Time: 30 minutes (plus dough resting time if needed)
- 👪 Servings: 4–6 people
- 🍝 Cuisine Type: Detroit-Style Pizza / Italian-American
- 🧂 Flavor Profile: Crispy, cheesy, savory, and slightly spicy with briny artichokes, sweet roasted peppers, and peppery arugula
- 📖 Dietary Info: Vegetarian
- 📦 Storage Notes: Store leftovers in the refrigerator up to 3 days; reheat in a skillet or oven for the crispiest crust
- ⭐ Why You’ll Love It: Thick, crispy-edged Detroit-style pizza loaded with bold toppings and finished with a bright arugula salad for the perfect contrast of rich and fresh
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Why I Love This Recipe
Here is the thing about Detroit Style Pizza with Artichokes that I need you to fully understand before we get into it: the crispy cheese edge is not an accident. It is the whole point. When you press the mozzarella all the way to the edges of the pan, the cheese that touches the hot oiled sides of the pan caramelizes into this golden, slightly crunchy, frico-like crust that is legit one of the greatest things a pizza has ever done. It is the corner piece situation but on every single slice.
The toppings on this particular Detroit Style Pizza with Artichokes version are what make it so special and so perfectly balanced. The artichoke hearts add a mild, slightly briny earthiness, the roasted peppers bring sweetness, the Fresno chiles bring heat and color, and the garlic ties it all together. And then the arugula on top is (an optional but) genius move that cuts through all that richness with a bright, lemony, peppery note that makes you feel like you are eating something fresh and vibrant even though you are absolutely eating a thick cheesy rectangle of pure joy.
If you love the arugula on pizza situation as much as I do, my Prosciutto Arugula Pizza and my Green Pizza are both equally obsession-worthy and I need you to have them immediately.
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Ingredients
Substitutions & Swaps
🍞 Dough
- Pizza dough - Classic chewy base
- Store-bought dough - Easy shortcut
- Focaccia dough - Slightly softer, airy texture
- Gluten-free dough - Works with adjusted bake time
🧀 Cheese
- Low-moisture mozzarella - Best melt and crisp edges
- Provolone - Slightly sharper flavor
- Fontina - Rich and creamy melt
- Parmesan - Adds salty depth
🌶 Veggies & Toppings
- Artichokes - Briny and savory
- Roasted red peppers - Sweet and smoky
- Fresno chiles - Mild heat and color
- Calabrian chiles - More heat and tang
- Baby Spinach - Swap for arugula if preferred
- Caramelized onions - Adds sweetness and depth
🥬 Finishing Greens
- Arugula - Peppery freshness
- Basil - More classic Italian flavor
- No greens - Richer, more classic pizza feel
🍋 Finishing Touches
- Lemon juice - Brightens the greens
- Hot honey - Sweet-spicy finish
- Crushed red pepper - Extra heat
- Balsamic glaze - Slight sweetness and acidity
How to Make Detroit Style Pizza with Artichokes
Step 1: Oil a 9x13 pan with 3 tablespoon olive oil. Press dough into the pan.
Step 2: Cover dough with mozzarella, making sure some hits the edges.
Step 3: Add artichokes, peppers, Fresnos, and garlic. Spoon remaining olive oil over the top.
Step 4: Bake the Detroit Style Pizza with Artichokes at 475°F for 12–15 minutes until crispy.
Toss arugula with lemon and olive oil and pile on top.
Tips & Tricks for the Best Detroit Style Pizza with Artichokes
- Be generous with the oil in the pan. Three tablespoons of olive oil in that 9x13 pan might feel like a lot but it is exactly right. That oil is what creates the incredibly crispy, golden bottom crust that makes Detroit style pizza so special. Do not skimp.
- Let the dough rest and stretch at room temperature. Cold dough fights you. Pull it out of the fridge at least 30 minutes before you plan to press it into the pan. Press it gently to fit, and if it springs back, cover it and let it rest for another 10 minutes before trying again. Patience my friends.
- Get the cheese all the way to the edges. This is the defining characteristic of Detroit Style Pizza with Artichokes. The cheese touching the hot oiled sides of the pan is what creates that caramelized, crispy cheese crust around the perimeter. Do not leave any exposed dough on the edges.
- Use low-moisture mozzarella, not fresh. Fresh mozzarella has too much water content for this style of pizza. Low-moisture block mozzarella melts beautifully, gets golden and stretchy, and creates that iconic cheese pull and crispy edge. Shred it yourself from a block for best results.
- Do not go overboard with toppings. Detroit Style Pizza with Artichokes is about the cheese and the crust. Keep the toppings in a single, relatively even layer so they cook evenly and the dough underneath bakes through properly.
- Your oven needs to be screaming hot. 475 degrees F fully preheated before the Detroit Style Pizza with Artichokes goes in. A hot oven is what gives you the crispy bottom crust and the perfectly melted, golden cheese on top in the same short baking window.
- Dress the arugula at the last second. Toss the arugula with the lemon and olive oil right before it goes on the Detroit Style Pizza with Artichokes so it is fresh and just barely wilted from the heat of the pizza rather than completely soggy.
FAQ's
What makes Detroit-style pizza different?
Detroit style pizza is baked in a well-oiled rectangular metal pan, which gives it a thick, focaccia-like crust that is crispy on the bottom and edges and soft and airy inside. The cheese goes on first, all the way to the edges, and caramelizes against the hot pan into that iconic crispy cheese crust.
Can I use store-bought dough for this Best Detroit Style Pizza with Artichokes?
Absolutely and I do it all the time. Whole Foods and Trader Joe's both have great options in the refrigerated section. Bay Cities in Santa Monica is also my local go-to if you're in LA. Just make sure it comes to room temperature before pressing it into the pan.
Why is low-moisture mozzarella important in a Best Detroit Style Pizza?
Fresh mozzarella has too much water content for this style of pizza. Low-moisture block mozzarella melts beautifully, gets golden and stretchy, and creates that iconic cheese pull and crispy edge. Shred it yourself from a block for best results.
What pan should I use for this Detroit Style Pizza with Artichokes?
A 9x13 inch metal baking pan is ideal. Dark metal pans conduct heat better and give you a crispier bottom crust. You can also use a Detroit-style pizza pan if you have one. Avoid glass or ceramic baking dishes as they do not conduct heat well enough to get that crust.
Why is my bottom crust not crispy?
Either the oven was not hot enough, the pan did not have enough oil, or the pizza was on too high a rack in the oven. Make sure the oven is fully preheated to 475 degrees F, use the full three tablespoons of olive oil in the pan, and bake on the lower third rack for the crispiest bottom crust.
Detroit Style Pizza with Artichokes
Ingredients
For the Pizza
- 6 tablespoons olive oil divided
- 1 pound pizza dough
- 2 ounces low-moisture mozzarella shredded from a block
- ¼ cup freshly grated parmesan cheese
- 1 cup artichoke hearts drained and roughly chopped
- 1 cup roasted red peppers drained and sliced
- 2 fresno chiles sliced
- 2 cloves garlic thinly sliced
For the Arugula Topping (optional)
- 2 cup fresh arugula
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
Instructions
- Preheat the oven to 475 degrees F.
- Pour 3 tablespoons of the olive oil into a 9x13 inch metal baking pan and spread evenly to coat the bottom and sides. Place the pizza dough in the pan and press it out gently with your fingertips to fill the pan to the edges. If the dough springs back, cover it and let it rest for 10 minutes before pressing again.
- Scatter the shredded mozzarella evenly over the dough, making sure the cheese reaches all the way to the edges of the pan so it will caramelize against the sides. Sprinkle the Parmesan over the top.
- Arrange the artichoke hearts, roasted peppers, sliced Fresno chiles, and garlic evenly over the cheese. Drizzle the remaining 3 tablespoons of olive oil over the toppings.
- Bake for 12 to 15 minutes until the crust is deeply golden and crispy on the bottom and edges and the cheese is bubbling and golden on top.
- While the pizza bakes, toss the arugula with the lemon juice, olive oil, and a pinch of salt and pepper in a medium bowl.
- Remove the pizza from the oven. Use a spatula to loosen the edges from the pan and transfer to a cutting board. Pile the dressed arugula generously on top, slice into squares, and serve immediately.
