Description
This delicious Artichoke Pizza features a homemade, tender bread dough topped with a blend of mozzarella, ricotta, and delicately seasoned artichoke hearts. The pizza is baked to perfection with a crispy crust and finished with fresh basil, lemon zest, and a sprinkle of Pecorino Romano for a bright, savory flavor. Perfect for serving as a unique twist on classic pizza.
Ingredients
Dough Ingredients
- 406 grams bread flour (or 3 1/4 cups)
- 2 grams instant yeast (or half teaspoon)
- 8 grams fine sea salt (or 1 1/2 teaspoons)
- 4 grams sugar (or 1 teaspoon)
- 260 grams cold water (9 ounces)
- 14 grams olive oil (or 1 tablespoon)
Topping Ingredients
- 10 tablespoons olive oil (divided)
- 2 15-ounce cans artichoke hearts (quartered and drained)
- 12 ounces sliced mozzarella cheese
- 12 ounces ricotta (drained overnight)
- 3 cloves garlic (minced)
- 1/4 teaspoon crushed hot red pepper flakes
- 3 tablespoons grated Pecorino Romano
- 6-8 large basil leaves (hand torn)
- 1 lemon zested (for finishing)
Instructions
- Prepare the Dough Dry Mix: In a bowl, combine bread flour, instant yeast, fine sea salt, and sugar. Mix these dry ingredients thoroughly.
- Mix Dough with Water: Place cold water in a large bowl. Gradually add the dry ingredients into the water, mixing until a rough, dry mass forms.
- Add Olive Oil and Knead: Pour olive oil over the dough and mix to scrape off any bits from the bowl. Transfer dough to a work surface and knead for 5-7 minutes. If sticky, cover with an inverted bowl and rest for 30 minutes, then resume kneading to reach at least 5 minutes total kneading.
- Proof the Dough: Place a bowl over the dough and let it sit for 30-40 minutes to warm up. Then, shape the dough into a smooth ball, pinch the seam, and place seam side down into an oiled bowl. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.
- Prepare Dough for Pizza: Remove dough from fridge 2 hours before use without uncovering. Coat a pizza pan with 6 tablespoons olive oil. Place dough in pan and press to corners with oiled fingertips. Cover with plastic and let rest for 45 minutes.
- Stretch Dough Further: Drain and quarter artichoke hearts, pat dry. Remove plastic and stretch dough to fill pan completely, repeating with rest and plastic cover until fully stretched. Preheat oven to 450°F with racks positioned highest and lowest.
- Prepare Garlic Oil: Combine minced garlic with 1/4 cup olive oil in a small bowl and set aside to infuse.
- Assemble Pizza: Remove plastic wrap. If needed, press dough to pan edges again. Place mozzarella in overlapping shingle pattern leaving 1/2 inch edge free. Distribute artichoke hearts over cheese, add ricotta in spoonfuls, sprinkle hot pepper flakes, and drizzle garlic oil.
- Initial Bake: Place pizza on the lowest oven rack and bake for 10 minutes, rotating pan 180 degrees halfway through.
- Check Browning and Continue Baking: Remove pizza and check crust bottom. If well browned, move pizza to top rack and bake 8 more minutes, otherwise continue baking on bottom rack for 8 minutes.
- Finish with Cheese and Basil: Remove pizza after total 18 minutes baking. Sprinkle Pecorino Romano and torn basil leaves on top. Return to oven and bake 2-4 more minutes.
- Cool and Serve: Remove pizza from oven (total baking 20-22 minutes). Transfer pizza from pan to wire rack, let cool for a few minutes, then slice and enjoy.
Notes
- Ricotta should be drained overnight for best texture.
- Drain and pat artichokes dry thoroughly to prevent soggy pizza.
- Allow sufficient dough resting and refrigeration time for best crust development.
- Using olive oil on fingertips helps in handling sticky dough.
- Rotate pizza during baking to ensure even browning.
- Fresh lemon zest added at the end brightens the flavor beautifully.
