Pizza Vesuvio With The Works Recipe

Name: Pizza Vesuvio With The Works
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup frozen artichoke hearts, thawed and sliced 1/2 inch thick; Extra-virgin olive oil; Salt and freshly ground pepper; 1/2 pound pizza dough, thawed if frozen; All-purpose flour, for dusting; 1/2 cup (4 ounces) fresh ricotta; 1/4 pound fresh mozzarella, cut into 1-inch cubes; 2 ounces thinly sliced baked ham, cut into 1-inch strips; 2 ounces salami, cut into 1-inch strips; 1/2 teaspoon dried oregano; 1/4 cup plus 2 tablespoons marinara sauce; 2 large cremini mushrooms, sliced 1/4 inch thick; 4 pitted olives, sliced 1/4 inch thick

Servings: persons

1/2 cup frozen artichoke hearts, thawed and sliced 1/2 inch thick
Extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound pizza dough, thawed if frozen
All-purpose flour, for dusting
1/2 cup (4 ounces) fresh ricotta
1/4 pound fresh mozzarella, cut into 1-inch cubes
2 ounces thinly sliced baked ham, cut into 1-inch strips
2 ounces salami, cut into 1-inch strips
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons marinara sauce
2 large cremini mushrooms, sliced 1/4 inch thick
4 pitted olives, sliced 1/4 inch thick

1
Set a pizza stone in the oven and preheat the oven to 500u00b0. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.
2
On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.
3
Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2-inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.
4
Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup frozen artichoke hearts, thawed and sliced 1/2 inch thick, Extra-virgin olive oil, Salt and freshly ground pepper, 1/2 pound pizza dough, thawed if frozen, and more.

Yes, Pizza Vesuvio With The Works falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza Vesuvio With The Works

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions