- Makes: 4 Servings
- Ready In: 38 mins
- Prep Time: 15 mins
- Cook Time: 23 mins
A great way to make a quick homemade pizza is to use fresh pizza dough from your local market. You can marinate artichoke hearts for three days, or you can
use olive oil flavored with herbs on the pizza dough, then add fresh chopped rosemary and a few dollops of fresh ricotta. Preparing this pizza in the evening is very simple and doable for even the busiest home cook. The longest part is grating the fontina, which takes all of 2 minutes. Then just layer on the ingredients, pop it in the oven and go about rounding up the troops for dinner.
- Calories: 479
- Fat: 25g
- Protein: 22g
- Sodium: 689mg
- Carbohydrates: 39g
- Fiber: 4g
- Sugar: 1g
Nutritional Information (per serving)
- 1 8oz. ball store-bought pizza dough
1 9oz. package frozen artichoke hearts, thawed and chopped into bite size pieces
1 1/2c. freshly grated fontina
3/4 c. fresh ricotta
1 t. fresh rosemary, chopped
2 T. olive oil, or a flavored olive oil of your choice
cornmeal for baking
- Preheat oven to 425ºF. Prepare a pizza stone with cornmeal, or rub a 9x13 jelly roll pan with plain olive oil.
- Roll out the pizza dough to 1/8" thick on a lightly floured surface. Drizzle plain or flavored olive oil on top of dough. Place on pizza stone or on pan. Bake for... or until bubbles start to form on the surface of the dough. About 8 minutes.
- Remove dough from the oven and scatter fontina on top. Then layer on chopped artichoke hearts, chopped rosemary, and dollop the ricotto on randomly by the Tablespoon-full.
- Return to oven and bake for 13-15 minutes, or until cheese is melted, crust is golden around the edges and pizza is piping hot. Cut and serve.