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Artichoke, Tomato & Three Cheese Pizza

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Submitted by joannas

Artichoke, tomato, and three-cheese pizza with creamy ricotta, melty mozzarella, and sharp Asiago over Roma tomatoes and marinated artichoke hearts. The Italian-style white pizza with bright flavor.

YIELD

8 servings

PREP

20 min

COOK

25 min

READY

45 min

This artichoke and three-cheese pizza is a smart riff on the white pizza template, using ricotta as the saucy base instead of tomato sauce, then layering mozzarella, Asiago, and bright pops of tomato and artichoke hearts on top. The result lands closer to an Italian pizza bianca than American-style red pie.

Draining the chopped tomatoes for 30 minutes is the move that separates this from a soggy disaster. Roma tomatoes have less water than other varieties but still release plenty of liquid in a hot oven, the salt-and-strain step pulls that out before they ever hit the dough.

Adding the Asiago in two stages is intentional. Some goes into the ricotta mixture for distributed flavor, and the rest scatters on top in the last 5 to 10 minutes so it browns into a sharp, slightly crispy finish.

Pro Tips

  • Use room-temperature pizza dough, cold dough fights you when you stretch it and snaps back. Take it out 30 minutes before shaping.
  • Cube the mozzarella instead of shredding, the cubes melt into pillowy pockets instead of disappearing into a flat layer.
  • Drain the marinated artichokes well and pat dry with paper towels, oil-soaked artichokes make the crust greasy.
  • Bake on a preheated pizza stone or steel if you have one for a crisper bottom crust.

Variations

  • Add thin slices of prosciutto right after the pizza comes out of the oven for a salty meat finish that doesn’t toughen in the heat.
  • Top with a handful of fresh arugula and a drizzle of balsamic glaze just before serving for a salad-pizza combo.
  • Sub goat cheese for the ricotta for a tangier, more pronounced cheese base.

Ingredients

12 346.8
OUNCES ML/G ITALIAN PLUM (ROMA) TOMATOES
seeded, chopped
½ 2.5
TEASPOON ML SALT
divided
4 115.6
OUNCES ML/G RICOTTA CHEESE
2 57.8
OUNCES ML/G ASIAGO CHEESE
coarsely grated, divided
2 30
TABLESPOONS ML BASIL
fresh, chopped
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
1 453.6
POUND G PIZZA CRUST DOUGH *
2 10
TEASPOONS ML OLIVE OIL
basil-flavored or unflavored, divided
5 144.5
OUNCES ML/G MOZZARELLA CHEESE
cut in small cubes
6 173.4
OUNCES ML/G ARTICHOKE HEART
marinated, drained

Directions

In a stainless-steel strainer, combine the chopped tomatoes and ¼ teaspoon salt.

Set aside 30 minutes to drain excess liquid.

Preheat oven to 425 degrees Fahrenheit.

In a small bowl, stir together the ricotta cheese, ¼ cup Asiago, basil, remaining ¼ teaspoon salt and pepper.

Roll out or stretch pizza dough to fit a 12-inch round pizza pan.

Drizzle 1 teaspoon basil oil over the dough and spread evenly with the ricotta mixture.

Scatter ½ the tomatoes and ½ the mozzarella over the ricotta.

Arrange the artichoke hearts on the pizza and scatter with the remaining tomatoes and mozzarella.

Drizzle with the remaining teaspoon basil olive oil.

Bake pizza 15 minutes.

Sprinkle with remaining ¼ cup Asiago and return to oven for 5 to 10 minutes until crust is golden brown and cheeses are melted.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 208 59% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 710mg 30%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 32g
Vitamin A 20% Vitamin C 17%
Calcium 47% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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