When you start with store-bought dough, homemade pizza comes together in minutes. Look for whole-wheat dough in the refrigerator section of health-food stores and some supermarkets. Frozen artichoke hearts are a convenient alternative to steaming fresh artichokes, and they retain much of their nutrients; if you use canned, rinse them well and let them drain. (Jarred, marinated artichokes are not recommended for this recipe.)
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Thinly slice the artichoke hearts crosswise, then place in a small bowl. Add lemon juice, and toss to coat.
Step 2
Preheat oven to 450°F. Lightly oil a baking sheet. Stretch dough to a 12-by-16-inch oval. Place dough on prepared sheet and brush with 1 tablespoon oil, making sure to coat edges well. Scatter spoonfuls of ricotta over dough. Top evenly with tomatoes, artichokes, olives, and three-quarters of the pecorino. Season with 3/4 teaspoon salt (or to taste) and pepper.
Step 3
Bake pizza until crust is browned and toppings are heated through, 20 to 25 minutes. Remove from oven. Sprinkle with basil and remaining pecorino, and serve immediately.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 579
Step 6
Saturated Fat: 9.7g
Step 7
Unsaturated Fat: 9.8g
Step 8
Cholesterol: 46.9mg
Step 9
Carbohydrates: 71g
Step 10
Protein: 28.4g
Step 11
Sodium: 1307mg
Step 12
Fiber: 10.8g
