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Sweepstakes

Whole-Wheat Pizza with Artichokes and Pecorino

Name: Whole-Wheat Pizza with Artichokes and Pecorino
Prep time: 30 min
Total time: 55 min
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

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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.

Body+Soul, April/May 2007

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Whole-Wheat Pizza with Artichokes and Pecorino

Recipe Summary

prep:

30 mins

total:

55 mins

Servings:

4

Ingredients

Ingredient Checklist

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

Instructions Checklist

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.

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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.
Step 3
Bake pizza until browned, 20 to 25 minutes. Top cooked pizza with basil and reserved Pecorino.

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