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Artichoke and Fontina Pizza Recipe

Artichoke and Fontina Pizzas

Artichoke and Fontina Pizzas

From Food & Wine

Artichoke and Fontina Pizza Recipe

Ingredients

  1. 16 ounces frozen artichoke hearts, thawed and drained
    1 cup plus 1 tablespoon olive oil
    2 teaspoons fresh lemon juice
    2 garlic cloves, smashed
    2 thyme sprigs
    2 rosemary sprigs
    1 bay leaf
    1 small dried red pepper
    Salt
    Cornmeal, for dusting
    Two 8-ounce balls of store-bought pizza dough
    2 1/2 cups coarsely grated imported Fontina cheese
    Freshly ground pepper

Directions

  1. In a medium bowl, combine the artichoke hearts with 1 cup of the olive oil, the lemon juice, garlic, thyme, rosemary, bay leaf and chile pepper. Season with salt. Cover and refrigerate the artichokes overnight or for up to 3 days.
  2. Preheat the oven to 425°. Dust a work surface with cornmeal and roll out each piece of pizza dough to a 10-inch round. Transfer to baking sheets. Drizzle the rounds with the remaining 1 tablespoon of olive oil. Bake for about 8 minutes, until the dough looks dry and bubbles appear on the surface. Remove from the oven.
  3. Chop the artichokes into bite-size pieces; drain them on paper towels. Sprinkle the Fontina over the pizzas; distribute the artichokes over the cheese. Season with salt and pepper; return the pizzas to the oven. Bake for about 10 minutes, until the edges are browned. Serve hot.

Makes two 10-inch pizzas.

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