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1
Heat oven to 500 degrees.
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2
Lightly oil two 14-inch pizza pans.
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3
Set aside.
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4
In a medium skillet, heat 1/4 c. oil over high heat.
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5
Add in artichokes, and cook, stirring, for about 1 minute.
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6
Add in shallot, and cook, stirring, 1 minute more.
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7
Add in wine and 1/2 c. water.
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8
Bring to a boil.
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9
Cover, and lower heat to simmer.
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10
Cook till tender when pierced with the tip of a knife, 8 to 9 min.
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11
Add in marjoram, and stir to combine.
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12
Season with salt and pepper.
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13
Set aside.
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14
For the pizza dough, measure flour onto a clean work surface, and make a well in the center.
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15
Dissolve yeast in a bowl with 3/4 c. lukewarm water.
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16
Place salt, yeast, and 1/4 c. extra virgin olive oil in the well, and with the help of a fork, incorporate the flour into them.
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17
Add in more lukewarm water as needed to make a dough which is homogeneous and elastic.
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18
Dust a large bowl with flour.
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19
Place the dough in the bowl.
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20
Cover the bowl with plastic wrap, and set it in a hot place till the dough has doubled in size, about 2 hrs.
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21
Divide dough in half.
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22
Cover one half with plastic wrap while working with the other.
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23
Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle.
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24
Transfer to one of the prepared pans or possibly onto a pizza peel.
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25
Continue pressing dough outward till it fits just inside rim of pan or possibly reaches almost to the edge of the stone.
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26
Dough should be less than 1/4-inch thick.
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27
Drizzle with extra virgin olive oil.
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28
Repeat with remaining dough.
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29
Sprinkle each round with half the mozzarella.
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30
Transfer to oven, and bake for 10 min.
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31
Remove from oven.
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32
Divide artichokes proportionately between pizzas, and sprinkle each with 2 Tbsp.
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33
Parmesan.
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34
Return to oven till crusty and golden brown, 10 to 15 min more.
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35
Serve immediately.
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36
This recipe yields 4 servings.
