• 50minutes
  • 172calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Cornmeal for pan

  2. 2 teaspoons extra-virgin olive oil

  3. 2 onions, thinly sliced (2 cups)

  4. 1 10-ounce package frozen artichoke hearts, thawed and sliced (2 cups)

  5. 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried

  6. Salt & freshly ground pepper to taste

  7. 1 pound Pizza Dough Prestissimo, (recipe follows)

  8. 1/4 cup freshly grated Parmesan cheese, (1/2 ounce)

Instructions Jump to Ingredients ↑

  1. Set oven rack in lowest position; preheat oven to 500°F (or the highest setting). Sprinkle a pizza pan or baking sheet generously with cornmeal; set aside.

  2. Heat oil in a large skillet over medium-low heat. Add onions and cook, stirring, until softened and golden, about 10 minutes. Add artichoke hearts and rosemary. Continue to cook, stirring, until the artichokes are tender, about 5 minutes. Remove from the heat and season with salt and pepper.

  3. On a lightly floured surface, roll dough into a 14-inch circle or a 15-by-10-inch rectangle. Transfer the dough to the prepared pan.

  4. Distribute the onions and artichokes over the dough. Bake the pizza for 12 to 15 minutes, or until the bottom and edges are browned. Sprinkle cheese over the top, slice and serve.


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