Getting some deliberately over-browned edges on the onions and artichokes adds wonderful flavor that makes your home-cooked pizza taste as if it came out of a wood-fired oven. When baby artichokes aren’t in season, you can use frozen artichoke hearts; thaw them, cut them into quarters if they’re whole, and char as directed in step 6. Be sure to allow the dough to come to room temperature so that it’s easier to work with (if too cold, it springs back when you try to shape it) and so it rises more in the oven.
12 ounces fresh prepared whole-wheat pizza dough
6 cups water
2 tablespoons fresh lemon juice
4 baby artichokes
4 spring onions
3 tablespoons avocado oil or canola oil, divided
2/3 cup part-skim ricotta cheese
2 tablespoons 2% reduced-fat milk
1 teaspoon lemon zest
1 ounce pecorino Romano cheese, finely grated (about 1/4 cup)
2 garlic cloves, grated and divided
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons torn dill sprigs
Added sugars 0g
Calcium 22% DV
Potassium 7% DV
How to Make It
Let pizza dough rest at room temperature for 30 minutes. (Keep dough covered to prevent drying.)
Place a pizza stone or large, heavy baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)
Combine 6 cups water and lemon juice in a large bowl. Trim artichoke stems to within 1 inch of base. Peel remaining stem attached to artichoke. Quarter each artichoke lengthwise; place in lemon water.
Trim onions to 6 inches in length; halve each lengthwise. Chop remaining green parts of onions; set aside.
Heat a large cast-iron skillet over high. Add 1 tablespoon oil to pan; swirl to coat. Add the onion halves, cut sides down. Cook until lightly charred, about 2 minutes; turn over, and cook 1 minute. Remove onion halves from skillet.
Drain artichokes; pat dry with paper towels. Add 1 tablespoon oil to skillet; swirl to coat. Add artichoke quarters; cook until lightly charred on all sides, about 6 minutes, turning occasionally. Remove the artichokes from skillet.
Place pizza dough on a lightly floured surface; roll into a 12-inch circle. Combine ricotta, milk, lemon zest, pecorino Romano, chopped green parts of onions, and half of the garlic in a bowl. Spread mixture over dough, leaving a 1-inch border. Arrange charred onions and artichokes, cut sides up, over ricotta mixture. Carefully slide pizza onto hot pizza stone. Bake at 500°F until crust is lightly browned and crisp, 8 to 10 minutes.
Combine remaining 1 tablespoon oil and remaining half of garlic in a small microwavable bowl. Microwave on high until fragrant, about 40 seconds. Brush oil mixture on edges of pizza crust. Sprinkle pizza evenly with salt and crushed red pepper; top with parsley and dill. Cut into 8 slices.
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