Mazzio's - Pizza Topping: Artichokes Recipe
Make Mazzio's - Pizza Topping: Artichokes Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Artichoke Topping
For Assembling on Pizza
Method
Artichoke Topping
Prepare and drain
Open the canned marinated artichoke hearts and drain well in a colander. Pat dry with paper towels to remove excess marinade so the pizza doesn't become soggy.
Cut
Quarter the artichoke hearts lengthwise (or halve bite-sized ones) so you have pieces roughly 1/2–3/4 inch in size for even coverage on the pizza.
Make dressing
Mince the garlic finely. In a small bowl combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until combined.
Toss
Add the cut artichoke pieces to the dressing and toss gently to coat. Let marinate at room temperature for 10–15 minutes so flavors meld. If using grated Parmesan, stir it in now. Stir in the chopped fresh parsley, reserving a little for garnish.
For Assembling on Pizza
Preheat oven
Preheat your pizza oven or conventional oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it preheats for at least 30 minutes. For home ovens without that high temperature, preheat to 475°F (245°C).
Prepare crust
Stretch or roll the prepared pizza dough to a 12–14 inch circle on a lightly floured surface. Transfer to a pizza peel dusted with semolina or cornmeal (or a parchment-lined baking sheet).
Top with artichokes
Scatter the marinated artichoke pieces evenly over the cheese, avoiding large clumps so each slice gets a good distribution. If you reserved any marinade-free pieces, place them on top so they roast rather than steam.
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes at 500°F (260°C) or 10–14 minutes at 475°F (245°C), until the crust is golden and cheese is bubbly and slightly browned.
Finish and garnish
Remove the pizza from the oven. Let rest 2 minutes, then scatter the reserved fresh parsley and optional fresh basil leaves on top. If desired, finish with a light drizzle of extra-virgin olive oil.
Slice and serve
Slice the pizza into 8 pieces and serve hot. Leftover slices can be reheated in a skillet or oven for best texture.