Thea's Artichoke Pizza
Thea's Artichoke Pizza
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1729
- Total Fat
- 133
- Saturated Fat
- 63
- Carbohydrates
- 93
- Dietary Fiber
- 14
- Sugar
- 15
- Protein
- 60
- Cholesterol
- 352
- Sodium
- 2776
- Total: 45 min
- Active: 25 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1729
- Total Fat
- 133
- Saturated Fat
- 63
- Carbohydrates
- 93
- Dietary Fiber
- 14
- Sugar
- 15
- Protein
- 60
- Cholesterol
- 352
- Sodium
- 2776
- Total: 45 min
- Active: 25 min
Ingredients
Artichoke Cream:
1 tablespoon olive oil
1 medium Spanish onion, diced
1 clove garlic, smashed
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 ounces whole artichokes in oil (5 to 7 artichokes)
1 1/2 cups heavy cream
Artichoke Pizza:
8 ounces pizza dough
1/4 teaspoon dried oregano
6 whole artichokes in olive oil
6 to 8 slices fresh mozzarella
4 ounces baby arugula
3 ounces shaved slices aged Parmigiano-Reggiano
Freshly cracked black pepper
Directions
- For the cream: Heat the olive oil in a large heavy-bottomed saucepan set over medium heat. Add the garlic and onions and saute until translucent. Season with salt and pepper. Add the artichokes and cream, and stir. Reduce the head to low and simmer for about 15 minutes. Season with salt and pepper. Using an immersion blender or food processor, puree until the sauce is smooth. Set aside.
- For the pizza: Preheat the oven to 600 degrees F.
- Stretch the dough to 8 inches in diameter. Spread 3/4 cup of the artichoke cream evenly over the dough leaving a 1/2-inch border for the crust, and then sprinkle the dried oregano over the top. Pull off individual leaves from the artichokes and distribute evenly over the sauce. Cover the pizza with the mozzarella. Bake on a pizza stone or sheet tray until the pizza is nicely crisped, 6 to 8 minutes, rotating halfway through. Top the hot pizza with the arugula and Parmigiano-Reggiano, and then season with black pepper. Serve hot.
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