Artichoke, Tomato & Three Cheese Pizza
Yield
servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
italian plum (roma) tomatoes
seeded, chopped |
|
| ½ | teaspoon |
salt
divided |
|
| 4 | ounces |
ricotta cheese
|
|
| 2 | ounces |
asiago cheese
coarsely grated, divided |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | pound |
pizza crust dough
|
* |
| 2 | teaspoons |
olive oil
basil-flavored or unflavored, divided |
|
| 5 | ounces |
mozzarella cheese
cut in small cubes |
|
| 6 | ounces |
artichoke hearts
marinated, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
italian plum (roma) tomatoes
seeded, chopped |
|
| 2.5 | ml |
salt
divided |
|
| 115.6 | ml/g |
ricotta cheese
|
|
| 57.8 | ml/g |
asiago cheese
coarsely grated, divided |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 453.6 | g |
pizza crust dough
|
* |
| 1E+1 | ml |
olive oil
basil-flavored or unflavored, divided |
|
| 144.5 | ml/g |
mozzarella cheese
cut in small cubes |
|
| 173.4 | ml/g |
artichoke hearts
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.
