Whole-Wheat Pizza with Artichokes and Pecorino Recipe

Name: Whole-Wheat Pizza with Artichokes and Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 frozen artichoke hearts, thawed; 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil, plus more for baking sheet; 1 pound whole-wheat pizza dough, room temperature; 1 cup ricotta cheese, preferably fresh packed; 2 plum tomatoes, thinly sliced crosswise; 1/4 cup pitted Kalamata olives, halved; 3 ounces pecorino Romano cheese, shaved with a vegetable peeler; Coarse salt and freshly ground pepper; 1/4 cup packed fresh basil leaves

Servings: persons

4 frozen artichoke hearts, thawed
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil, plus more for baking sheet
1 pound whole-wheat pizza dough, room temperature
1 cup ricotta cheese, preferably fresh packed
2 plum tomatoes, thinly sliced crosswise
1/4 cup pitted Kalamata olives, halved
3 ounces pecorino Romano cheese, shaved with a vegetable peeler
Coarse salt and freshly ground pepper
1/4 cup packed fresh basil leaves

1
Thinly slice the artichoke hearts crosswise, then place in a small bowl.
2
Add lemon juice, and toss to coat.
3
Preheat oven to 450F.
4
Lightly oil a baking sheet.
5
Stretch dough to a 12-by-16-inch oval.
6
Place dough on prepared sheet and brush with 1 tablespoon oil, making sure to coat edges well.
7
Scatter spoonfuls of ricotta over dough.
8
Top evenly with tomatoes, artichokes, olives, and three-quarters of the pecorino.
9
Season with 3/4 teaspoon salt (or to taste) and pepper.
10
Bake pizza until crust is browned and toppings are heated through, 20 to 25 minutes.
11
Remove from oven.
12
Sprinkle with basil and remaining pecorino, and serve immediately.
13
(Per Serving)
14
Calories: 579
15
Saturated Fat: 9.7g
16
Unsaturated Fat: 9.8g
17
Cholesterol: 46.9mg
18
Carbohydrates: 71g
19
Protein: 28.4g
20
Sodium: 1307mg
21
Fiber: 10.8g

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 frozen artichoke hearts, thawed, 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, plus more for baking sheet, 1 pound whole-wheat pizza dough, room temperature, and more.

Yes, Whole-Wheat Pizza with Artichokes and Pecorino falls under the Vegetarian 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.

Whole-Wheat Pizza with Artichokes and Pecorino

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