Whole-Wheat Pizza with Artichokes and Pecorino
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:
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Ingredients for - Whole-Wheat Pizza with Artichokes and Pecorino

1. 4 steamed artichokes -
2. 1 tbsp. fresh lemon juice -
3. 1 tbsp. olive oil -
4. 1 lb. whole-wheat pizza dough -
5. 1 c. fresh ricotta cheese -
6. 2 plum tomatoes -
7. 1/4 c. pitted Kalamata olives -
8. 3 oz. Pecorino Romano cheese -
9. 1/4 c. fresh basil leaves -

How to cook deliciously - Whole-Wheat Pizza with Artichokes and Pecorino

1. Stage

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.

2. Stage

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.

3. Stage

Bake pizza until browned, 20 to 25 minutes. Top cooked pizza with basil and reserved Pecorino.

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