White Pizza With Artichokes, Rosemary, and Olives

Photo by Courtney P.
Adapted from realsimple.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from realsimple.com

Ingredients

  • 4

    tablespoons olive oil

  • all-purpose flour, for the work surface

  • 1

    pound pizza dough, at room temperature

  • 8

    ounces ricotta

  • 8

    ounces marinated artichoke hearts, drained and quartered

  • 1/3

    cup pitted green olives, halved

  • 1/2

    small red onion, thinly sliced

  • 1/2

    cup grated Parmesan (about 2 ounces)

  • 1

    tablespoon fresh rosemary leaves

  • kosher salt and black pepper

  • 4

    cups mixed greens (about 3 ounces)

  • 1

    tablespoon fresh lemon juice

Directions

Heat oven to 425° F. Brush 2 large baking sheets with 2 tablespoons of the oil. On a lightly floured surface, shape the dough into four 8-inch rounds. Place on the prepared baking sheets. Dividing evenly, top the dough rounds with the ricotta, artichokes, olives, onion, Parmesan, rosemary, and ¼ teaspoon pepper. Bake the pizzas, rotating the baking sheets halfway through, until the crust is golden brown, 18 to 22 minutes. Meanwhile, in a large bowl, toss the greens with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve the pizzas with the salad.

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