Artichoke Recipe

Method

1. 1

   Prepare dough

   In a mixing bowl, whisk together all-purpose flour, active dry yeast, and kosher salt. Add warm water and olive oil; mix until a shaggy dough forms. Knead on a floured surface 6–8 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise 30–40 minutes, until doubled.

2. 2

   Caramelize onions

   While dough rises, heat a skillet over medium heat with a small splash of olive oil. Add sliced onions and cook slowly, stirring often, until deep golden and sweet, about 20–25 minutes.

3. 3

   Prepare toppings

   Drain and pat dry artichoke hearts; roughly chop if needed. Slice pear into thin wedges. Crumble gorgonzola if needed. In a separate skillet, brown fennel sausage and break into crumbles. Slice pepperoni. Slice peppadew peppers.

4. 4

   Candy pecans

   In a small skillet, melt a thin layer of sugar over medium heat. Add candied pecans and stir to coat. Remove from heat and let cool.

5. 5

   Preheat oven and roll dough

   Preheat oven to 475°F (245°C). Gently deflate risen dough, roll on a floured surface into a 12-inch circle, and lightly brush the surface with olive oil.

6. 6

   Assemble the pizza

   Spread artichoke hearts over the dough. Scatter gorgonzola crumbles on top. Dollop or scatter caramelized onions, then arrange pear slices. Evenly distribute browned fennel sausage and pepperoni. Add peppadew pepper slices and finish with candied pecans.

7. 7

   Bake and serve

   Transfer to a preheated pizza stone or baking sheet. Bake 12–15 minutes, until crust is golden and cheese is melted and bubbly. Remove, let rest 5 minutes, slice, and serve.