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Artichoke Pizza Recipe

Name: Dee Maria's Artichoke Pizza Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit pizza dough (store-bought or homemade, stretched to 12-inch); 1 tbs olive oil (for brushing); 1 tsp garlic (minced); 1 tbs grated Parmesan or Pecorino; 1 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional); 1 tbs olive oil; 0.5 unit shallot (finely minced) or small onion; 1 clove garlic (minced); 0.5 cup whole milk ricotta (or thickened ricotta); 0.5 tsp lemon zest; 0.5 tbs lemon juice; 0.5 tsp salt; 1 cup marinated artichoke hearts (drained and quartered); 1 cup fresh mozzarella (torn or shredded); 0.5 cup grated mozzarella or fontina (optional for extra melt); 1 cup fresh spinach (lightly wilted and squeezed dry) or baby arugula; 0.25 cup fresh basil leaves (torn); 1 tsp extra-virgin olive oil (for finishing); 0.5 tsp fresh lemon juice (optional, for finishing)

Inspired by Dee Maria's

Time50m

Serves2

Make Artichoke Pizza Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough & Assembly

1 unit pizza dough (store-bought or homemade, stretched to 12-inch)

1 tbs olive oil (for brushing)

1 tsp Garlic (minced)

1 tbs grated Parmesan or Pecorino

1 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

Sauce & Base

1 tbs olive oil

1/2 unit shallot (finely minced) or small onion

1 clove Garlic (minced)

1/2 cup whole milk ricotta (or thickened ricotta)

1/2 tsp Lemon zest

1/2 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

Toppings

1 cup marinated artichoke hearts (drained and quartered)

1 cup fresh mozzarella (torn or shredded)

1/2 cup grated mozzarella or fontina (optional for extra melt)

1 cup fresh spinach (lightly wilted and squeezed dry) or baby arugula

1/4 cup fresh basil leaves (torn)

Finish

1 tsp extra-virgin olive oil (for finishing)

1/2 tsp fresh lemon juice (optional, for finishing)

Method

Dough & Assembly

Preheat

Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a convection oven, 475°F (245°C) is fine.

Stretch or roll the pizza dough to a 12-inch round on a lightly floured surface. Transfer to a piece of parchment or a well-floured peel for easy transfer.

Brush the dough edge lightly with 1 tablespoon olive oil mixed with 1 teaspoon minced garlic. Sprinkle the brushed edge with 1 tablespoon grated Parmesan and 1 teaspoon freshly ground black pepper; add 1/4 teaspoon red pepper flakes if using.

Sauce & Base

Make the ricotta base: In a small skillet, heat 1 tablespoon olive oil over medium-low heat. Add 1/2 minced shallot and 1 minced garlic clove; sweat gently for 2 minutes until fragrant but not browned. Remove from heat and let cool 1 minute.

In a bowl, combine 1/2 cup whole milk ricotta with the cooled shallot-garlic mixture, 1/2 teaspoon lemon zest, 1/2 tablespoon lemon juice, and 1/2 teaspoon salt. Stir until smooth and spreadable. Taste and adjust seasoning.

Spread the ricotta mixture evenly over the stretched dough, leaving the outer 3/4-inch rim uncoated.

Toppings

Prepare artichokes: If using jarred marinated artichoke hearts, drain well and pat dry. Quarter the hearts into bite-size pieces.

Evenly distribute 1 cup marinated artichoke pieces over the ricotta layer.

Scatter 1 cup fresh mozzarella (torn) and optional 1/2 cup grated mozzarella or fontina evenly over the pizza.

Add 1 cup lightly wilted and squeezed-dry spinach or a handful of baby arugula across the top so it will gently wilt in the oven.

Bake & Finish

Slide the pizza on parchment onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, or until the crust is golden and the cheese is bubbling and lightly browned in spots. Rotate halfway through baking for even color.

Remove the pizza from the oven. Immediately scatter 1/4 cup torn fresh basil over the hot pizza. Drizzle 1 teaspoon extra-virgin olive oil and, if desired, 1/2 teaspoon fresh lemon juice over the top.

Inspired by Dee Maria's

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