• 10servings
  • 30minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 ounces frozen artichoke hearts, thawed and drained

  2. 2 teaspoons fresh lemon juice

  3. 2 garlic cloves, smashed

  4. 2 thyme sprigs

  5. 2 rosemary sprigs

  6. 1 bay leaf

  7. 1 small dried red pepper

  8. Salt

  9. Cornmeal, for dusting

  10. Two 8-ounce balls of store-bought pizza dough

  11. 1 cup plus 1 tablespoon olive oil

  12. 2 1/2 cups coarsely grated imported Fontina cheese

  13. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine the artichoke hearts with 1 cup of the olive oil, the lemon juice, garlic, thyme, rosemary, bay leaf and chile pepper. Season with salt. Cover and refrigerate the artichokes overnight or for up to 3 days.

  2. Preheat the oven to 425°. Dust a work surface with cornmeal and roll out each piece of pizza dough to a 10-inch round. Transfer to baking sheets. Drizzle the rounds with the remaining 1 tablespoon of olive oil. Bake for about 8 minutes, until the dough looks dry and bubbles appear on the surface. Remove from the oven.

  3. Chop the artichokes into bite-size pieces; drain them on paper towels. Sprinkle the Fontina over the pizzas; distribute the artichokes over the cheese. Season with salt and pepper; return the pizzas to the oven. Bake for about 10 minutes, until the edges are browned. Serve hot.


Send feedback