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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. per serving: 537 calories; 24 g protein; 20 g fat; 68 g carb; 12 g fiber

  • yield: Serves 4

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Ingredients

  • 4 steamed artichokes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil, plus more for baking sheet
  • 1 pound whole-wheat pizza dough
  • 1 cup fresh ricotta cheese
  • 2 plum tomatoes, thiny sliced crosswise
  • 1/4 cup pitted Kalamata olives halved
  • 3 ounces Pecorino Romano cheese, shaved with a vegetable peeler
  • 1/4 cup fresh basil leaves

Directions

  1. Step 1

    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. Step 2

    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. Step 3

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

Source
Body+Soul, April/May 2007

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Reviews (7)

  • 16 Apr, 2010

    What is a good whole wheat pizza dough recipe?

  • 16 Apr, 2010

    What is a good whole wheat pizza dough recipe?

  • 24 Apr, 2009

    My parents tasted it and thought it was delicious!!! Will definitely make it again.

  • 23 Apr, 2009

    Looked gorgeous! Improvised with prepared with refrigerated pizza dough from the grocery store. Seems like it was missing something in the flavor dept. Garlic maybe???

  • 17 Jan, 2009

    I made this and was surprised how good it is. This was my first taste of artichoks and I loved them. For the dough, I cheated, well, in a way I did. I bought some frozen whole wheat bread dough from the grocery store and thawed it out in fridge, let it rise and followed the rest of the directions. I am on a strict time restraint and didn't have the time to make fresh dough. It worked out well and was still tastey.

  • 5 Dec, 2007

    HI AMY: JUST FOUND THIS TODAY, SO DON'T KNOW IF ANYONE HAS ANSWERED OR NOT? you might try going up to the top of this page and in the SEARCH type in Figgs Pizza Dough with Todd, that has to be close to the one your are looking for. Todd is a great Chef and has quite a few restaurants, and I have tried some of his recipes (humm good)

  • 5 Dec, 2007

    What is the recipe for whole-wheat pizza dough? Please email me at amymcgoo@gmail.com