In this amazing artichoke pizza the golden pizza crust istopped with creamy mozzarella and artichokes marinated with hints of garlic, lemon and herbs.It's crispy outside, soft in the middle, packed with flavor and totally delicious.The recipe yields 2 large portions or 6 slices.
Prep Time15 minutesmins
Cook Time15 minutesmins
Proofing time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Pizza
Cuisine: Italian
Keyword: artichoke pizza
Servings: 2
Author: Katia
Ingredients
Pizza dough
1ballEasy pizza dough (or store-bough dough)
Artichoke topping
5 oz(150 grams)fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella)
1canartichoke hearts, drained and cut into ½-inch slices (frozen are fine too)
2 ½Tbspextra virgin olive oil
1 ½Tbsplemon juice
1tspItalian herb seasoning
¼tspdried parsley
¼tspfine salt
¼tspgarlic powder (or 1 grated garlic clove)
¼tspblack pepper
To serve
1-2Tbspfresh basil leaves
¼tspchili flakes (optional)
Instructions
Pizza dough
Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
Artichoke pizza
Make the marinade: place the ingredients for the marinade in 1 bowl, mix well, taste and adjust the seasoning if you wish. Place the artichoke slices in the bowl and toss gently with the marinade. Let it rest for at least 30 minutes.
Prepare the cheese: If using fresh mozzarella cheese in water, cut it into ½ inch thick pieces. If it’s very watery, you may want to dab the mozzarella with the paper towel to remove excess moisture.
Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet.
Add the topping: top the dough evenly with mozzarella cheese, artichoke slices, and the marinade. Finish with freshly ground black pepper and a sprinkle of grated parmesan or pecorino cheese if desired (optional).
Bake the pizza: use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
Serve: allow the pizza to cool for a minute or two before adding the fresh parsley leaves (whole leaves, or lightly torn). Slice and serve immediately.
Notes
HOW TO MAKE FROZEN ARTICHOKE PIZZA? You can use frozen artichokes instead of canned ones. Frozen artichokes are already cooked, simply make sure you thaw and drain them before adding them to the marinade.
WHAT TO USE INSTEAD OF A PIZZA STONE? Each oven usually has a rimmed baking sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust. To bake your pizza: place pizza and parchment paper onto a pizza peel onto the back of a baking sheet. When it’s time to bake, slide the pizza onto the hot reverted baking sheet and bake until golden and crispy.
ARTICHOKE PIZZA LEFTOVERS: Cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat in the oven the frozen pizza leftovers until nice and crispy.