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Ingredients
- 1/4 c. extra-virgin extra virgin olive oil plus more
- 10 x baby artichokes trimmed, quartered
- 1 sm shallot finely minced
- 1/2 c. dry white wine
- 2 tsp marjoram leaves Coarse salt - to taste Freshly-grnd black pepper to taste
- 6 ounce fresh mozzarella cut 1/2" dice
- 1/4 c. freshly-grated Parmesan
- 4 c. all-purpose flour plus more
- 3/4 ounce fresh yeast
- 2 tsp coarse salt
- 1/4 c. extra-virgin extra virgin olive oil
Directions
- Heat oven to 500 degrees. Lightly oil two 14-inch pizza pans. Set aside.
- In a medium skillet, heat 1/4 c. oil over high heat. Add in artichokes, and cook, stirring, for about 1 minute. Add in shallot, and cook, stirring, 1 minute more. Add in wine and 1/2 c. water. Bring to a boil. Cover, and lower heat to simmer. Cook till tender when pierced with the tip of a knife, 8 to 9 min. Add in marjoram, and stir to combine. Season with salt and pepper. Set aside.
- For the pizza dough, measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 c. lukewarm water. Place salt, yeast, and 1/4 c. extra virgin olive oil in the well, and with the help of a fork, incorporate the flour into them. Add in more lukewarm water as needed to make a dough which is homogeneous and elastic. Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a hot place till the dough has doubled in size, about 2 hrs.
- Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or possibly onto a pizza peel. Continue pressing dough outward till it fits just inside rim of pan or possibly reaches almost to the edge of the stone. Dough should be less than 1/4-inch thick. Drizzle with extra virgin olive oil. Repeat with remaining dough.
- Sprinkle each round with half the mozzarella. Transfer to oven, and bake for 10 min. Remove from oven. Divide artichokes proportionately between pizzas, and sprinkle each with 2 Tbsp. Parmesan. Return to oven till crusty and golden brown, 10 to 15 min more. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 926 | |
| Calories from Fat 338 | 37% |
| Total Fat 38.4g | 48% |
| Saturated Fat 9.65g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 1509mg | 63% |
| Potassium 650mg | 19% |
| Total Carbs 113.67g | 30% |
| Dietary Fiber 14.9g | 50% |
| Sugars 2.21g | 1% |
| Protein 27.9g | 45% |
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