WHOLE-WHEAT PIZZA WITH ARTICHOKES AND PECORINO
The meaty artichoke hearts provide a nice balance to the light and creamy ricotta cheese. Take premade dough out of the fridge a few hours before you plan on using it to let it rise.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Use a paring knife to trim away all of the artichokes' fibrous leaves and chokes so only the hearts remain. Slice the hearts thinly crosswise. In a small bowl, toss artichoke hearts with lemon juice.
- Preheat oven to 450 degrees. Lightly oil a baking sheet. Stretch dough on prepared sheet and brush with oil, making sure to coat edges well. Scatter spoonfuls of ricotta over dough. Top with tomatoes, artichokes, olives, and 3/4 of the Pecorino. Season with salt and pepper.
- Bake pizza until browned, 20 to 25 minutes. Top cooked pizza with basil and reserved Pecorino.
Nutrition Facts : Calories 537 g, Fat 20 g, Fiber 12 g, Protein 24 g
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