Best Pizza With Ricotta Artichokes And Onions Recipes

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THIN-CRUST PIZZA WITH ROASTED VEGETABLES AND RICOTTA



Thin-Crust Pizza with Roasted Vegetables and Ricotta image

The combination of sweet, tangy and earthy vegetables with salty Parmesan and creamy ricotta is addictive! It's just like one of my favorite frozen pizzas - only better.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield Two 12-inch thin-crust pizzas

Number Of Ingredients 21

1 pound All-Purpose Pizza Dough (recipe follows)
1 small red bell pepper, halved lengthwise and seeded
8 ounces mixed mushrooms (such as shiitake, button and/or cremini), sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 onions, chopped
2 tablespoons tomato paste
1 teaspoon sugar, plus more if needed
2 teaspoons balsamic vinegar
1 6-ounce jar marinated artichoke hearts, drained and chopped
All-purpose flour, for dusting
1/4 cup grated Parmesan cheese
2/3 cup ricotta cheese
Torn fresh basil, for topping
1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚ F)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl

Steps:

  • Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
  • Line a rimmed baking sheet with foil; put the bell pepper halves on one side and the mushrooms on the other side. Drizzle with 2 tablespoons olive oil; rub all over the peppers and toss the mushrooms to coat. Arrange the peppers cut-side down and roast, turning the peppers and stirring the mushrooms occasionally, until the peppers are tender and browned and the mushrooms are tender and dry, 15 to 20 minutes; season with salt and pepper.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onions, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender and lightly browned, 15 to 20 minutes (reduce the heat if the onions start to get too dark). Stir in 1/4 cup water, the tomato paste and sugar. Cook, stirring frequently, until the tomato paste is toasted and a few shades darker, about 10 minutes. Remove from the heat and stir in the vinegar; season with salt, pepper and more sugar, if needed. (The sauce should be slightly sweet and tangy.) Let cool.
  • Remove the roasted peppers to a cutting board and chop; transfer to a large bowl and stir in the mushrooms, artichoke hearts and a pinch each of salt and pepper.
  • On a lightly floured surface, cut one 1-pound ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered).
  • Top the dough with half of the sauce, spreading it to the edge, then top with half of the roasted vegetable mixture and 2 tablespoons Parmesan.
  • Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 3 to 5 minutes. Slide out the parchment from under the pizza. Continue baking until the crust is golden brown and crisp, 7 to 10 more minutes. Remove the pizza to a cutting board and dot with half of the ricotta. Drizzle with olive oil, season with salt and top with basil. Repeat to make another pizza.
  • Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
  • Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
  • Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
  • If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

SHARP CHEDDAR, ARTICHOKE AND RED ONION PIZZA



Sharp Cheddar, Artichoke and Red Onion Pizza image

An easy pizza dinner ready in 20 minutes! Enjoy this distinctive Cheddar, artichoke and red onion pizza. Perfect if you love Italian cuisine!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

2 teaspoons butter or margarine
1 large red onion, sliced (2 cups)
1 package (14 oz) prebaked original Italian pizza crust or other 12-inch prebaked pizza crust
1/2 cup marinated artichoke hearts (from 6- to 7-oz jar), drained, sliced
3 tablespoons sliced drained roasted red bell peppers (from a jar)
1 cup shredded sharp Cheddar cheese (4 oz)

Steps:

  • Heat oven to 400°F. In 8-inch skillet, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Spread onion over pizza crust. Top with artichokes, roasted peppers and cheese.
  • Bake 8 to 10 minutes or until cheese is melted. Cut into wedges to serve.

Nutrition Facts : Calories 440, Carbohydrate 59 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 4 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g

PIZZA WITH RICOTTA, ARTICHOKES, AND ONIONS



Pizza With Ricotta, Artichokes, and Onions image

I found this in a supermarket flyer and it looked so good! I haven't made it yet, dh doesn't really care for artichoke but one day I plan to anyway LOL

Provided by jovigirl

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb pizza dough (store bought or homemade)
15 ounces part-skim ricotta cheese
salt and pepper
10 ounces marinated artichoke hearts
1 small red onion, thinly sliced

Steps:

  • Preheat oven to 450°F.
  • Roll pizza dough into a 10x14 inch oval; transfer to a baking sheet.
  • Spread with the ricotta cheese, season with salt and pepper.
  • Reserve 1 tbsp of oil from the jar of marinated artichokes.
  • Drain and thinly slice artichokes. Scatter over the cheese along with the onion. Drizzle with reserved oil.
  • Bake until golden, about 30 minutes.

Nutrition Facts : Calories 198.6, Fat 9, SaturatedFat 5.6, Cholesterol 34.9, Sodium 209.2, Carbohydrate 15.6, Fiber 4.1, Sugar 1.8, Protein 15.5

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