Artichoke Pizza Slice Recipe

Preheat and prepare dough

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with flour or cornmeal. Stretch or roll the pizza dough into a 10–12 inch round (or a rectangle if making a slice-style portion) to about 1/8–1/4 inch thickness.

In a small bowl, combine 2 tbs extra-virgin olive oil, 1 tsp minced garlic, and 1 tsp sea salt. Brush this olive oil mixture evenly over the stretched dough, leaving a 1/2 inch rim for the crust. This will act as the base flavor instead of a tomato sauce.

Assemble cheeses

Spread dollops of the 1/2 cup ricotta over the oiled dough using the back of a spoon, spacing them evenly so they melt into little creamy pockets. Sprinkle 1.5 cups shredded mozzarella evenly over the surface, leaving the crust bare. Finish with 1/4 cup grated parmesan evenly distributed. Sprinkle 1/2 tsp lemon zest and 1/4 tsp black pepper over the top of the cheeses to brighten flavor.

Add toppings

Arrange 1 cup quartered marinated artichoke hearts evenly over the cheese. Scatter 1/4 cup thinly sliced red onion, 1 cup packed baby spinach (tuck leaves slightly under cheese if desired so they wilt), and 1/2 cup halved cherry tomatoes across the pizza. Lightly sprinkle 1/4 tsp red pepper flakes for a gentle heat.

If the marinated artichokes are very wet, pat them dry with paper towel before adding to prevent soggy crust.

Bake the pizza

Carefully transfer the assembled pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned in spots. Baking time will vary based on oven and stone; watch for a crisp bottom crust and puffed edges.

Finish and serve

Remove the pizza from the oven and let rest on the peel or sheet for 2 minutes. Scatter 6 torn fresh basil leaves on top. Drizzle 1 tsp lemon juice and 1 tsp olive oil over the hot pizza, then sprinkle 1/4 tsp flaky sea salt. Slice into serving-sized pieces or a single large slice if presenting 'by the slice'. Serve immediately.