Pizza Carcoifi
Yield
4 servingsPrep
10 minCook
50 minReady
?Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Recipe |
pizza crust dough
for traditional pizza, shaped and ready for topping |
* |
| topping | |||
| 2 | tablespoons |
pizza sauce
tomato topping |
|
| 2 | ounces |
fortina cheese
shredded |
* |
| 5 | ounces |
artichoke hearts
marinated |
|
| 8 | Sun-dried |
sundried tomatoes
in oil |
*
|
| Salt | and |
salt and black pepper
|
*
|
| Parsley | leaves; |
parsley leaves
leaves, for garnish |
*
|
| Tomato topping | |||
| 1 | pound |
tomatoes
peeled, or 16 ounce can |
|
| 2 | tablespoons |
olive oil
|
|
| 1 |
onions
finely chopped |
*
|
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 | tablespoon |
tomato paste
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | tablespoon |
basil
fresh, chopped |
|
| Salt | and |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Recipe |
pizza crust dough
for traditional pizza, shaped and ready for topping |
* |
| topping | |||
| 3E+1 | ml |
pizza sauce
tomato topping |
|
| 57.8 | ml/g |
fortina cheese
shredded |
* |
| 144.5 | ml/g |
artichoke hearts
marinated |
|
| 8 | Sun-dried |
sundried tomatoes
in oil |
*
|
|
salt and black pepper
|
*
|
||
|
parsley leaves
leaves, for garnish |
*
|
||
| Tomato topping | |||
| 453.6 | g |
tomatoes
peeled, or 16 ounce can |
|
| 3E+1 | ml |
olive oil
|
|
| 1 |
onions
finely chopped |
*
|
|
| 1 | cloves |
garlic
peeled and minced |
|
| 15 | ml |
tomato paste
|
|
| 2.5 | ml |
sugar
|
|
| 15 | ml |
basil
fresh, chopped |
|
|
salt and black pepper
|
*
|
||
Directions
Make Tomato Topping.
Chop tomatoes, if using fresh. Heat oil in a medium saucepan.
Add onion and garlic; cook until soft. Stir in tomatoes, tomato paste, sugar and basil.
Season to taste with salt and pepper.
Cover pan and simmer 30 minutes until thick.
Preheat oven to 425~.
Cover the dough with Tomato Topping. Sprinkle with cheese.
Drain artichokes, reserving oil.
Drain tomatoes. Slice artichokes and arrange over the cheese.
Chop tomatoes roughly and sprinkle over the artichokes.
Season to taste with salt and pepper. Sprinkle with 1 to 2 tablespoons of the reserved oil.
Bake 20 minutes until dough is golden.
Garnish with parsley.
