Ingredients Jump to Instructions ↓

  1. 4.00 steamed artichokes

  2. 1.00 tablespoon(s) fresh lemon juice

  3. 1.00 tablespoon(s) olive oil , plus more for baking sheet

  4. 1.00 pound(s) whole-wheat pizza dough

  5. 1.00 cup(s) fresh ricotta cheese

  6. 2.00 plum tomatoes , thinly sliced crosswise

  7. 1/4 cup(s) pitted Kalamata olives , halved

  8. 3.00 ounce(s) Pecorino Romano cheese , shaved with a vegetable peeler

  9. 1/4 cup(s) fresh basil leaves

Instructions Jump to Ingredients ↑

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


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