Artichoke Pizza
Easy homemade Sicilian-style pan pizza recipe with marinated artichokes, fresh mozzarella, ricotta, prosciutto and Pecorino Romano
Servings: 4
Equipment
- 1 quarter sheet tray 9×13” or 10×15” both work
Ingredients
- 1 pan pizza dough
- 10 marinated artichokes however many you want plus some of the oil they come in
- 4 slices prosciutto
- 1 C fresh ricotta
- 8 oz fresh mozzarella
- 1/4 C grated Locatelli divided
Instructions
- You’ll need to start with either store bought or homemade pizza dough for this recipe.Line baking sheet with parchment paper, and plenty of olive oil. Dump dough onto baking tray, and stretch to fit pan. You may need to let it rest for 20 mins and gently stretch it again if it keeps springing back on you. Let rise for about an hour at room temp.
- Get your oven preheated to as hot as it will go. Usually that will be 500°F (260°C), but if you can go to 550°F (285°C) do it. Place rack in center of over.
- Once your dough is on its final rise and your oven is fully preheated as hot as it will go, you can get to topping that pizza. Scatter your mozzarella and dollops of ricotta. Then roughly tear the prosciutto and scatter on top. It will shrink as it cooks. Then those artichokes, a good drizzle of the oil they were stored in and half of your Locatelli. Just shower it on top.
- Bake the pizza for 16-18 minutes. This will depend on your oven temp. If you have an oven that goes to 500°F you will bake it closer to the 18 min mark. After those initial 16-18 minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3 or 4 mins. Keep an eye on it so it doesn't burn.
- Before serving sprinkle over the remaining Locatelli. And more oil if you want. I did. Then dig it!
Did You Make This Recipe?
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